Almond Cherry Biscotti
November 5, 2021
While these delightful twice-baked bites keep well, you will have to hide them to do so.
Adapted from Canelle Et Vanille Bakes Simple
- 1 cup Super-fine Brown Rice Flour
- ¾ cup Sorghum Flour
- ¼ cup of Tapioca Starch
- 1 tsp Baking Powder
- ¾ tsp Salt
- Prepared Egg Replacer for Two Eggs ( I use Bob’s Red Mill)
- ⅓ cup honey
- ¼ cup olive oil
- Grated zest from one lemon
- 1 tsp of Almond extract
- 7 ounces/200g coarsely chopped almonds and dried cherries
- Preheat oven to 350
- Prepare a baking sheet with parchment paper
- Blend dry ingredients ( except fruit and nuts) with a wisk
- Blend wet ingredients in a separate bowl
- Add wet to dry, fold in nuts and fruit
- Using a spatula scrape dough onto the prepared baking sheet and shape it into a log approx 2 inches wide.
- Bake for 30 mins. Allow the log to cool completely.
- Slice carefully with a very sharp knife, laying out on the baking sheet.
- Never mind if a slice breaks in the process, it will still taste delicious!
- Bake until dry and crunchy, approx 20 minutes.
- Cool on wire rack. Store in an airtight container to retain their crisp texture.
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