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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