Cranberry Chocolate Biscotti
This recipe has super simple ingredients that rival their less healthy counterparts. These are great served with hot green tea and work great for breakfast or for a snack. Make it a healthy sweeter treat by adding a sugar-free chocolate drizzle or dip!
Ingredients
- ¼ cup coconut oil melted
- 2 large organic eggs cage-free
- 1 tbsp vanilla extract
- 3 cups almond flour
- ½ cup erythritol (like Swerve)
- ¼ tsp sea salt
- 1 tsp baking soda
- ½ cup dried cranberries (or cherries) unsweetened
- 1 bar chocolate bar stevia sweetened, (chopped)
Optional
- ½ cup sliced almonds (or chopped pecans)
- 1 bar chocolate bar stevia sweetened, (chopped)
Instructions
- Preheat the oven to 350° F.
- Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine the oil, eggs and vanilla with a hand mixer for 2-3 minutes.
- In a separate bowl, mix the almond flour, sweetener, salt, and baking soda.
- Stir the wet mixture into the dry slowly until well combined.
- Fold in the cranberries, chocolate, and nuts if desired.
- Split the dough in two halves and form into two logs (about 9 inches by 2 inches).
- Bake for about 18 minutes or until lightly browned around the edges.
- Let the logs cool for at least 1 hour then cut into slices (about 1/2 inch thick – too thin and they will fall apart) with a sharp serrated knife.
- Return the sliced biscotti to the baking sheets laying on their sides and bake for an additional 15 minutes, turning halfway through.
- Let cool and serve.
Optional Chocolate Dip or Drizzle
- Take the second chopped chocolate bar and melt in a bowl/pan. (Hint: Place water in the bottom of a double boiler so the top of the water is 1/2 inch below the upper bowl/pan. Then, place chopped chocolate in the top bowl/pan, and rest the top bowl/pan on top of the pot of hot water. Do not boil the water in the bottom, but heat on medium-low. This double boiler prevents chocolate from burning.)
- Use a spoon to drizzle the chocolate on top of the biscotti, or use a shallow pan or dish to dip the biscotti bottoms in chocolate.
- After adding a drizzle or dip, place on a parchment lined pan, and refrigerate at least 20 minutes, or until chocolate re-hardens.
