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Cranberry and Almond Biscotti

Makes 12 slices


  1. Preheat your oven to 180C
  2. Line a baking tray with parchment paper.
  3. Place the cranberries in the boiled water for 15 minutes or until they are plump, drain and set aside to cool.
  4. In a bowl, add the almond flour, baking powder, coconut sugar and salt and mix together.
  5. In a second bowl add the eggs, olive oil, vanilla and almond extracts and mix together.
  6. Add the egg mixture to the flour mixture and whisk well to combine until a lump free yet sticky dough is formed.
  7. Fold in the cranberries.
  8. Turn out the dough onto a floured surface; it will be very soft and squidgy.
  9.  Form into the shape of a log.
  10. Carefully transfer the log to the baking tray, flatten slightly and brush with egg wash.
  11. Bake for 15 minutes, rotate the tray and bake for another 15 minutes.
  12. Reduce the oven temperature to 150C
  13. Remove from the oven and allow to cool for 15 minutes on a wire rack.
  14. Once cooled place the log on a cutting board and very gently slice into 1/2 inch-thick pieces.
  15. Arrange the slices on to an oven rack and return them to the oven.
  16. Bake for a second time for 30 minutes.
  17. Remove from the oven and allow to cool completely on the wire rack.

Store in an airtight container for up to a week.

You will need:

1 cup of dried cranberries

1 cup of boiled water

3 ½ cups of almond flour (plus more for dusting)

2 teaspoons of baking powder

¼ teaspoon of salt

4 tablespoons of olive oil

1 cup of coconut sugar

3 large eggs

1 beaten egg for wash

1 teaspoon of vanilla extract

Cranberry and Almond Paleo Biscotti