These biscottis are so easy to make and so delicious. They were practically eaten in one go. Moorish!
1¼ cup Almond flour
1 Tbs Arrowroot starch
¼ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp Sea Salt
¼ tsp Baking soda
¼ cup Maple Syrup
⅛ cup Almond slivers
⅛ cup Almonds – cut into pieces
¼ cup Cranberries (Frozen or fresh)
Preheat the oven to 170 degrees Celsius
Place all the dry ingredients except for the almonds and cranberries in a food processor.
Pour the maple syrup slowly into the food processor as it’s on – 1-2 min.
Remove mixture and place into a bowl.
Pour over the almonds and cranberries and combine well.
Make two logs from the mixture – approx 2cm in diameter.
Place on a non-stick baking tray.
Make sure they are at least 10cm apart as they will spread whilst baking.
Bake for 15min.
Turn off oven and allow biscotti to cool completely – next to an open window would be beneficial.
Pre-heat the oven to 140 degrees Celsius.
Once completely cooled, cut the biscotti into ½ cm thick pieces, preferably on an angle.
Lay them on the non-stick baking tray.
Bake for a further 25min.
Should make anywhere up to 30 pieces.
