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CRANBERRY PISTACHIO GF BISCOTTI

CategoryDifficultyIntermediate

Scrumptious and festive - these biscotti are great for any occasion

Yields24 Servings
Prep Time10 minsCook Time55 minsTotal Time1 hr 35 mins
INGREDIENTS:
BISCOTTI
 4 cups almond flour
 ½ cup stevia powder, monk fruit or sweetener of choice
 2 tsp baking powder
 2 tbsp coconut flour
 1 tbsp orange zest
 125 g butter, melted
 2 large eggs, lightly beaten
 1 tbsp vanilla extract
 ½ cup pistachios, chopped
 ½ cup dried cranberries
CHOCOLATE DIP
 300 g dark cooking chocolate (70%), melted
METHOD:
BISCOTTI
1

Preheat the oven to 160°C. Line 2 large rectangular baking trays with baking paper.

2

In a large mixing bowl, combine almond flour, sweetener of choice, baking powder, coconut flour, and orange zest. Stir to combine.

3

Add the melted butter, beaten eggs, and vanilla extract to the dry ingredients. Use a fork to stir all ingredients together until the dough comes together.

4

Add pistachios and cranberries and stir again until mixed throughout the dough.

5

Divide the dough into 2 equal portions. Place one ball of dough onto each of the 2 baking trays and form into a low, flat log measuring ~ 35cm x 8cm x 1.5cm.

6

Bake the trays for 25 minutes or until just lightly browned. Do not overcook since biscuits will be cooked once more after they are sliced.
Remove from the oven and let cool for 30 minutes.
Reduce oven temperature to 120°C.

7

With a sharp knife, gently cut each log into 12 even slices, approximately 3cm width.
Place slices back into the oven cut-side down and bake for 15 minutes, then flip each slice and continue to bake for another 15 minutes.

8

Remove from the oven and let cool completely before dipping in chocolate.

CHOCOLATE DIP
9

In a double boiler, melt the cooking chocolate until smooth. Remove from the heat.

10

Gently dip (~1/4 depth) each biscotti into the melted chocolate and lay on a tray lined with baking paper to set. To set faster, simply chill in the fridge. Store in an airtight container.

Ingredients

INGREDIENTS:
BISCOTTI
 4 cups almond flour
 ½ cup stevia powder, monk fruit or sweetener of choice
 2 tsp baking powder
 2 tbsp coconut flour
 1 tbsp orange zest
 125 g butter, melted
 2 large eggs, lightly beaten
 1 tbsp vanilla extract
 ½ cup pistachios, chopped
 ½ cup dried cranberries
CHOCOLATE DIP
 300 g dark cooking chocolate (70%), melted

Directions

METHOD:
BISCOTTI
1

Preheat the oven to 160°C. Line 2 large rectangular baking trays with baking paper.

2

In a large mixing bowl, combine almond flour, sweetener of choice, baking powder, coconut flour, and orange zest. Stir to combine.

3

Add the melted butter, beaten eggs, and vanilla extract to the dry ingredients. Use a fork to stir all ingredients together until the dough comes together.

4

Add pistachios and cranberries and stir again until mixed throughout the dough.

5

Divide the dough into 2 equal portions. Place one ball of dough onto each of the 2 baking trays and form into a low, flat log measuring ~ 35cm x 8cm x 1.5cm.

6

Bake the trays for 25 minutes or until just lightly browned. Do not overcook since biscuits will be cooked once more after they are sliced.
Remove from the oven and let cool for 30 minutes.
Reduce oven temperature to 120°C.

7

With a sharp knife, gently cut each log into 12 even slices, approximately 3cm width.
Place slices back into the oven cut-side down and bake for 15 minutes, then flip each slice and continue to bake for another 15 minutes.

8

Remove from the oven and let cool completely before dipping in chocolate.

CHOCOLATE DIP
9

In a double boiler, melt the cooking chocolate until smooth. Remove from the heat.

10

Gently dip (~1/4 depth) each biscotti into the melted chocolate and lay on a tray lined with baking paper to set. To set faster, simply chill in the fridge. Store in an airtight container.

CRANBERRY PISTACHIO GF BISCOTTI