Cranberry Pecan Biscotti

cranberry-pecan-biscotti

Who doesn’t love Biscotti!  The crumbly texture makes them an ideal candidate for dunking into a hot beverage.  With tart cranberries and rich pecans in a sticky dough, this recipe produces crunchy cookies. The flavor of these twice-baked Italian cookies deepens over time, so make enough to last a few days.  Enjoy!

I’m posting two of my favorite recipes. The first one, which is pictured above, is adapted from Elana’s Pantry and the second is adapted from Gluten Free on a Shoestring. Both are easy and delicious recipes. Elana’s recipe requires less ingredients and uses a liquid sweetener, honey or agave.  Nicole’s recipe uses a dry sweetener, which I changed to sucanat, and calls for 2 eggs. This recipe makes a larger biscotti but is just as delicious!

Happy baking!

 

Cranberry Pecan Biscotti    (adapted from Elana’s Pantry)

  • 3/4 cup blanched almond flour
  • 1/2 cup brown rice flour
  • 1/4 teaspoon baking soda
  • 1/4 cup agave nectar or honey
  • 2 teaspoons vanilla
  • 1/4 cup dried cranberries
  • 1/4 cup chopped pecans
  1. In bowl combine flours and baking soda
  2. Stir in agave nectar and vanilla until the dough forms a ball
  3. Remove dough from bowl and work in cranberries and pecans with your hands
  4. Form dough into 2 logs on a parchment lined baking sheet
  5. Bake at 350° for 15 minutes, then remove from oven and cool.
  6. Cut the logs into ½ inch slices on the diagonal with a very sharp knife
  7. Spread slices out on a baking sheet and bake at 300° for 12-15 minutes
  8. Remove from oven and allow to cool, set, and become crispy

Makes 12 baby biscotti

 

Cranberry Pecan Biscotti    (adapted from Nicole at Gluten Free on a Shoestring)

  • 1 cup blanched almond flour
  • 1/2 cup brown rice flour
  • 1  teaspoon baking powder
  • 1/2 cup sucanat
  • 2 teaspoons vanilla
  • 2 eggs
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  1. In large bowl combine flours, baking powder and sucanat. Whisk together.
  2. Stir in cranberries and pecans.
  3. In small bowl whisk eggs and vanilla and add to dry ingredients and mix until well combined.
  4.  Form dough into a log on a parchment lined baking sheet, about 7″ long by 3″ wide by 1″ thick.
  5. Bake at 350° until firm and lightly golden, about 20 minutes, then remove from oven and cool, about 10 minutes.
  6. Cut the log into ½ inch slices on the diagonal with a very sharp knife.
  7. Spread slices out on a baking sheet and bake at 300° for 10 minutes.
  8. Remove from oven and allow to cool, set, and become crispy.
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