Almond & Cranberry Biscotti

10 minutes preparation, 45-50 minutes cooking time
Makes 9 - 10 pieces
Ingredients
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3/4 cup Brown rice flour
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¼ cup Potato flour
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1/3 cup raw brown sugar
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1 tsp. Baking powder [Gluten Free]
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¼ cup Slivered almonds
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¼ cup Cranberries
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1/8 tsp. Pink rock salt finely ground
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1 ½ Tbsp. Golden Flaxseed [or brown if you can’t get golden]
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4 ½ Tbsps. Water
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1/2 tsp. Almond extract
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1/2 tsp. Vanilla extract
Instructions
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Heat oven to 180c (350f). Prepare a baking tray by lining it with baking paper.
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Grind flaxseed and mix with water, almond and vanilla extracts in a small bowl. Let sit for 5 minutes.
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Grind raw brown sugar using a spice grinder.
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Sift flours and baking powder, in a separate large bowl; add in almonds, cranberries, sugar and salt.
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Add in wet ingredients to the dry ingredients, mix until combined. Should be a little sticky.
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Scoop mixture onto baking paper, using a spoon shape into a long oblong roll that is around 2 cm’s high.
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Bake for 20 minutes, gently turn over and bake for 10 minutes more until golden brown.
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Remove to a cooling rack for 10 minutes. You should now be able to move it without it falling apart. Place on a cutting board and using a shape serrated knife gently cut across the oblong into 2 cm slices.
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Place on the baking paper on tray with the cut sides facing down and bake for another 15 to 20 minutes until golden.
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Remove from oven and let cool for 10 minutes on tray. Move to cooling rack and let cool completely. Best stored in a loosely covered container at room temperature.