Prep
15minCook
1hrLevel
EasyRating
/rating_on.png "1 Star")
Loading...| 2 large eggs | |
| 1/3 cup honey | |
| 1 tsp vanilla | |
| zest from one lemon | |
| 1 1/2 cup almond flour | |
| 2 tbsp arrowroot flour | |
| 1/2 tsp baking soda | |
| 1/4 tsp sea salt | |
| 1/2 cup dried cranberries | |
| 1/2 cup almonds, roughly chopped |
| 1. | Preheat the oven to 350 degrees Fahrenheit. |
| 2. | Combine the eggs, honey, vanilla and lemon zest together in a medium bowl. Using a hand mixer, mix on high for 30 seconds, until frothy. |
| 3. | Add the flours, baking soda and sea salt to the mixing bowl and stir until a dough forms. Add the cranberries and almonds and stir to combine. |
| 4. | Place parchment paper on a baking sheet. Spoon out the dough to create a long rectangle, approximately, 4 inches by 12 inches. |
| 5. | Cook for 18-20 minutes, or until golden. Remove from the oven and let cool for 1 hour. Once cooled, slice the biscotti approximately an inch thick on a slight diagonal and lay them on their side. |
| 6. | Place the biscotti back in the oven and cook for an additional 15-20 minutes, until crunchy. |
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