Gluten Free Chocolate-Dipped Cranberry Biscotti

Gluten Free Chocolate-Dipped Cranberry Biscotti is a gluten free and dairy free dessert. For 77 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains about 5g of protein, 13g of fat, and a total of 197 calories. This recipe serves 18. If you have maple syrup, dried cranberries, baking soda, and a few other ingredients on hand, you can make it. This recipe is liked by 39 foodies and cooks. A few people really liked this Mediterranean dish. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Caras Cravings. With a spoonacular score of 21%, this dish is not so tremendous. If you like this recipe, take a look at these similar recipes: Cranberry and Pistachio Biscotti Dipped in White Chocolate, Chocolate Dipped Dairy-Free Biscotti (with Variations), and Cranberry Almond Biscotti Cookies – Gluten Free.

Servings: 18

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 325ºF. In a medium bowl, whisk together almond flour, arrowroot starch, baking soda and salt until no lumps remain.In another bowl, beat together the eggs, coconut sugar and almond milk with an electric mixer until it lightens in texture and color, about 3 minutes. Beat in the vanilla extract.Add the dry ingredients to the wet and mix on low speed until blended. Fold in the cranberries with a spatula or wooden spoon. Line a baking sheet with parchment paper. Scoop the batter onto the sheet. With wet hands, shape the dough into a rectangle about 15" long and 5" wide. Bake for 30 minutes. Remove from oven and reduce temperature to 300ºF. Cool completely, about 25 minutes. Using a sharp, serrated knife, slice the log into 1/2" pieces and arrange them cut side-up on the baking sheet. Bake for 45-50 minutes, turning halfway through, until browned and crisp. Cool completely. In a small saucepan over very low heat, melt the chocolate, maple syrup, and coconut oil, stirring until smooth. Pour into to a shallow bowl or plate. One by one, dip one side of each biscotti into the chocolate, and place dipped side-up on parchment-lined baking sheet. Refrigerate until set. Store biscotti in an air-tight container in the refrigerator.

 

Step by step:

1. Preheat oven to 325ºF. In a medium bowl, whisk together almond flour, arrowroot starch, baking soda and salt until no lumps remain.In another bowl, beat together the eggs, coconut sugar and almond milk with an electric mixer until it lightens in texture and color, about 3 minutes. Beat in the vanilla extract.

2. Add the dry ingredients to the wet and mix on low speed until blended. Fold in the cranberries with a spatula or wooden spoon. Line a baking sheet with parchment paper. Scoop the batter onto the sheet. With wet hands, shape the dough into a rectangle about 15" long and 5" wide.

3. Bake for 30 minutes.

4. Remove from oven and reduce temperature to 300ºF. Cool completely, about 25 minutes. Using a sharp, serrated knife, slice the log into 1/2" pieces and arrange them cut side-up on the baking sheet.

5. Bake for 45-50 minutes, turning halfway through, until browned and crisp. Cool completely. In a small saucepan over very low heat, melt the chocolate, maple syrup, and coconut oil, stirring until smooth.

6. Pour into to a shallow bowl or plate. One by one, dip one side of each biscotti into the chocolate, and place dipped side-up on parchment-lined baking sheet. Refrigerate until set. Store biscotti in an air-tight container in the refrigerator.

Nutrition Information:

covered percent of daily need