Almond Biscotti

Ingredients

• 2 cups Wholesome Yum Blanched Almond Flour
• 1/4 cup Sweetener of your choice
• 1 tsp Baking powder
• 1 large Egg ((whisked))
• 1/4 cup Unsalted butter ((or coconut oil; melted))
• 1 tsp Almond extract
• 1/3 cup Dried cranberries
• 1/3 cup Pistachios ((optional))

Instructions

1. 1

   Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.

2. 2

   In a large bowl, combine the almond flour, sweetener, salt, and baking powder. Stir in the egg to form a dough.

3. 3

   In a small bowl, combine the melted butter and almond extract. Stir the mixture into the dough.

4. 4

   Form a wide, flattened log (like a flattened loaf shape) out of the dough on the lined baking sheet. It should be about 3/4 inch tall, 4 inches wide, and 8 inches long (2 cm tall, 10 cm wide, 20 cm long) .

5. 5

   Bake for 15-20 minutes, until golden brown. The top should be firm but the inside is still a little soft at this point.

6. 6

   Allow the loaf to cool until it’s just barely warm, about 30-60 minutes, to allow it to firm up more. Toward the end, preheat the oven again, this time to 275 degrees F (135 degrees C).

7. 7

   Use a sharp knife to slice the loaf crosswise into individual biscotti, 1/2 inch thick. Arrange in a single layer on the baking sheet, laying down sideways. Handle the slices gently, as they are fragile for now.

8. 8

   Bake on the second-from-the-top rack for 8-12 minutes, until bottom side is very light golden. Carefully flip the biscotti over (they'll still be soft and fragile). Rotate the pan and bake for 5-10 more minutes, until other side is light golden.

9. 9

   Leave the pan(s) in the oven. Turn off the heat and prop the door open with a wooden spoon. Allow to gradually cool completely in the oven, until crispy.