Can you think of anything more delectable and that goes better with green tea than biscotti? This recipe combines the tartness of cranberries or cherries with the sweetness of chocolate, an unmatched combination. There’s even healthy fat in the chopped nuts. So go nuts and grab one!
- 1/4 cup melted organic cold-pressed coconut oil or grapeseed oil
- 2 large organic cage-free eggs
- 1 tablespoon organic vanilla extract
- 3 cups almond flour
- 1/2 cup erythritol (like Swerve) or xylitol or pure Stevia, to taste
- 1/4 teaspoon Celtic or Himalayan sea salt
- 1 teaspoon non-aluminum baking soda
- 1/2 cup dried cranberries or cherries, unsweetened (these are harder to find)
- 1 bar Stevia-sweetened chocolate bar (like Lydia’s or Coco Polo)
- 1/2 cup sliced organic almonds or chopped pecans, optional
- Preheat the oven to 350 degrees.
- Line a large baking sheet with parchment paper.
- Combine the oil, eggs and vanilla with a hand mixer in a large bowl for 2-3 minutes.
- In a separate bowl, add the almond flour, sweetener, salt, and baking soda.
- Stir the dry mixture into the wet until well mixed.
- Fold in the cranberries, chocolate, and nuts, if desired.
- Split the dough in two and roll into two logs (about 9 inches long by 2 inches wide).
- Bake for approximately 18 minutes or until lightly browned around the edges.
- Let the logs cool for at least one hour then use a serrated knife to cut into 1/2 inch thick slices—too thin and they will fall apart).
- Return the sliced biscotti to the baking sheets laying on their sides and bake for an additional 15 minutes, flipping over halfway through.
- Let cool and serve.