This almond flour biscotti recipe is a gluten-free take on the classic traditional Italian cookie and a perfect companion to your morning coffee or cup of tea.
Preheat the oven to 350°, line a baking sheet with parchment paper or silpat
In a mixing bowl, combine dry ingredients and whisk until combined. In a small bowl whisk egg and add almond extract and melted (cooled) butter, stir to combine.
Combine wet ingredients with dry ingredients and stir until well combined. This will seem difficult at first but trust me it will come together.
Fold in the chopped cranberries until well incorporated.
Remove the dough from the bowl and form into a log or loaf that is about 1 inch thick.
Bake in the oven for 20 minutes. Remove from oven, allow to cool, transfer to the freezer for 30 minutes to 1 hour to fully chill.
Remove from freezer and slice into 1/2 inch biscotti pieces. Place on a baking sheet.
Turn oven on to 250° bake for 30 minutes, flip over and bake for an additional 20 minutes. Check biscotti, if they are dry and crunchy remove from oven and cool on a wire rack. If they are still slightly soft (this will depend on how thick you cut the slices) turn the oven off and keep biscotti in oven to cool, this way they will fully crisp.
Notes
Try other flavor combos!Lemon Anise (shown in photos) Add 1/2 tsp anise extract (rather than almond extract) and 1 tsp of lemon zest. Chocolate chip - add 1/2 cup chocolate chipsCranberry orange - add 1 tsp of orange zest to the doughAdd nuts - sliced almonds, toasted hazelnuts, or pecans.