Almond Flour Biscotti | HolisticDish

With crunchy, delicious layers, this firm gluten-free, dairy-free, Italian tea cookie provides a perfect sweet tooth craving for any time of day.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350 F

Step 2

In a large mixing bowl, whisk together the eggs, coconut cream, sugar, and almond/vanilla extract.

Step 3

Add in the almond flour, baking powder, salt, dried cranberries, and sliced almonds. Mix well until a dough forms. It should be slightly wet, but still moldable.

Step 4

Line a baking tray with parchment paper.

Step 5

Wet your hands, and place the dough in the center of the baking sheet forming a log, around 9″ long and 3″ wide- it should have a slight oval shape.

Step 6

Bake for 20-22 minutes, until the top and edges are golden brown.

Step 7

Remove from oven and let it cool completely for 10-15 minutes.

Step 8

Lower the oven temperature to 300 F.

Step 9

Once the cookie cools, slice into 1/2″ sticks, then cut each stick in half. You should have about 20-24 pieces. Place them back on the baking sheet onto one of the sides.

Step 10

Bake the cookies for 10-12 minutes, flip them and bake for an additional 10-12 minutes.

Step 11

Remove from oven and let them cool completely, they will harden as they set.

Step 12

Melt and mix your Trader Joes Organic Completely Cacao Chips until they become liquid-like

Step 13

Drizzle the chocolate over your biscotti pieces

Step 14

Place in the fridge for 5-10 minutes for chocolate to harden.

Step 15

Enjoy!

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