Almond, Cranberry and Pistachio Biscotti | Gluten-Free, Sugar-Free, Dairy-Free

Course: Snack

Cuisine: Italian

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 14 biscotti

Enjoy this recipe for these gluten-free, dairy-free, and refined sugar-free almond, cranberry and pistachio biscotti, perfect with a cup of tea

1 cup brown rice
1 cup ground almond
1/2 cup tapioca flour
1 tsp sea salt
2 tsp aluminum-free baking powder look for gluten-free if celiac
2 free-range organic eggs
1/4 cup extra-virgin olive oil
1/4 cup maple syrup
1/4 cup Lucuma powder (a whole-food, totally natural source of sweetness with a very low glycemic index)
2 tsp pure vanilla extract
1 Zest and juice of 1 organic lemon
1 ½ cups raw pistachios lightly roasted in a pan for a few minutes
1 cup dried cranberries

Put the flours, lucuma powder, salt and baking powder in a bowl and mix to combine (I use a whisk).
In another bowl, using a whisk, mix the wet ingredients (eggs, olive oil, maple syrup, vanilla, lemon zest and juice).
Add the dry ingredients to the wet ones, and mix, using a rubber spatula. Stir in the pistachios and cranberries.
Divide the dough evenly putting half on each of the baking sheets (with parchment paper) and, with wet hands, shape into logs or ovals about 9 by 3 inches.
Bake for 30 minutes or until the dough feels firm to the touch and is lightly browned.
Remove from oven, increase the temperature to 350F and cover each log with a doubled over tea towel. Let sit for 10 minutes.
Remove the logs from the baking sheets to a cutting board and using a sharp knife or serrated knife, cut the biscotti in 1/2" pieces on the diagonal. Place the biscotti back on the baking sheets and bake for 10 minutes.
Store in an airtight container. These will be affected by humid temperatures.