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Biscotti: An Excuse to Have Cookies for Breakfast

Biscotti: An Excuse to Have Cookies for Breakfast

Gluten-Free, Sugar-Free, Healthy Biscotti

INGREDIENTS
  • 2 cups quinoa flour
  • 2 tablespoons orange juice
  • 1 tsp aluminum-free baking powder
  • ¼ tsp fine sea salt
  • ¾ cup dried cranberries
  • ⅔ cup whole almonds, coarsely chopped
  • ¼ cup coconut oil
  • 9 tsp Stevia Blend or 18 packets
  • 2 large eggs
  • 2 tsp vanilla extract (McCormick is gluten free)
INSTRUCTIONS
  1. Position a rack in the center of the oven. Preheat oven to 300°F.
  2. Line a large cookie sheet with parchment paper.
  3. In a medium bowl, whisk the quinoa flour, baking powder, and salt until blended; stir in the dried cranberries and almonds.
  4. In a large bowl, whisk the eggs, oil, sugar, vanilla until blended.
  5. Gradually add the flour mixture to the egg mixture, mixing until well blended.
  6. Transfer dough to prepared cookie sheet; use damp hands to shape into two 12×2-inch rectangles (about ¾ inch high).
  7. Bake 23-25 minutes until golden brown and set at center.
  8. Transfer the cookie sheet to a rack to cool for about 15 minutes or until it can be easily handled.
  9. Lift the biscotti off sheet onto a cutting board, peeling off and discarding the parchment.
  10. Using a large, sharp knife, cut the biscotti crosswise into slices about ½-inch thick.
  11. Place the biscotti back on the cookie sheet with cut side down.
  12. Bake 12-14 minutes until the biscotti is golden and dry.
  13. Transfer biscotti to a rack and cool completely (they’ll crisp as they cool).
Original Recipe by: Camilla at PowerHungry.com (Lots of SUPER recipes!)
Adapted by Robin
Recipe type: Cookie, Biscotti
Serves: 36

Cookbooks by Camilla V. Saulsbury

Camilla is not only a cookbook author but also a fitness instructor and trainer, and an avid endurance race competitor. She has a Ph.D. in sociology–with a dual focus on health & medicine and American foodways– from Indiana University.

About Robin Sampson

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