Coconut Dipped Cranberry Orange Biscotti

Biscotti are always the item that tempts me most in a coffee shop.  Letting the crispy cookie soak up my americano… perfection.  So as with anything that tempts me, I made my own version so now I can guiltlessly give in to that temptation.  There are a few steps but these are easy to make, yummy with or without a cup of coffee, and perfect for Christmas.  For an extra touch I dipped them in fresh coconut butter and sprinkled them with cinnamon.

Cranberry Orange Biscotti

3/4 cup honey

2 eggs at room temperature

2 tbsp orange zest (from an unwaxed organic orange)

3 cups almond meal

1/4 cup coconut flour

1 1/2 tsp baking powder

Pinch salt

1 tsp vanilla

1 1/2 tsp cinnamon

1/2 cup unsweetened dried cranberries

3/4 cup sliced almonds

Beat the honey and eggs together until well combined and add in the orange zest and vanilla.  Take out 1 tbsp coconut flour and mix it with the cranberries and then mix the rest of the dry ingredients together leaving out the cranberries and sliced almonds.  Add the dry ingredients into the egg mix and stir until well combined.  Now add in the cranberries and almonds.  It should now be a consistency that can be roughly moulded into a log shape.  If not, add 1/2 cup more almond meal.

Now form into a long log shape on a greased baking sheet, about 11/2 inches wide and 1 inch high.  Place in the oven at 350F for 20 mins or until it is browning on top and has a firm crust feel.  Remove from the oven and after letting it sit for 15 mins, slice into 1 inch pieces.  Lay these on their side and put them back in the oven for 7 mins on each side.

Once they are cool, either eat them just like that, or dip them in freshly ground coconut butter and dust with cinnamon.

 Above: after baking once and slicing, turned on their sides about to be baked a second time.

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