🎄 Sugar-Free, Oil-Free, Gluten-Free Holiday Biscotti

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🎄 Sugar-Free, Oil-Free, Gluten-Free Holiday Biscotti

Perfect for dunking in coffee or tea!

🛒 Ingredients

  • 2 cups Almond Flour (finely ground)

  • 1/2 cup Erythritol or Monkfruit sweetener (or your preferred dry sugar substitute)

  • 2 Large Eggs (room temperature)

  • 1 tsp Baking Powder

  • 1 tsp Vanilla Extract (or Almond Extract for extra flavor)

  • 1/2 cup Dried Cranberries (look for juice-sweetened to keep it sugar-free)

  • 1/2 cup Sliced or Whole Almonds

  • 1 pinch Salt

🥣 Preparation Method

  1. Dry Mix: In a large bowl, whisk together the almond flour, sweetener, baking powder, and salt. Stir in the cranberries and almonds.

  2. Wet Mix: In a separate small bowl, lightly beat the eggs with the vanilla extract.

  3. Combine: Pour the egg mixture into the dry ingredients. Mix until a stiff dough forms. (Since there is no gluten, the dough will feel slightly more “sticky” and “nutty” than traditional wheat dough).

  4. The First Bake: On a parchment-lined baking sheet, shape the dough into a long, flat log (about 10 inches long and 3 inches wide). Bake at 160°C (325°F) for 25 minutes until firm to the touch.

  5. The Slice: Remove from the oven and let it cool for at least 15 minutes. This is crucial! Use a serrated knife to cut the log into diagonal slices (about 1/2 inch thick).

  6. The Second Bake (The “Crunch”): Lay the slices flat on the baking sheet. Bake for another 8–10 minutes per side at 150°C (300°F) until they are golden and dry.

💡 Why this is a “Cheat Code” Dessert

  • The Crunch: “Biscotti” literally means “twice-cooked.” The second bake is what removes the moisture, allowing these to stay crispy without any oil.

  • Gift-able: Because they are dry and contain no butter/oil, they have a fantastic shelf life—up to 2 weeks in an airtight jar!

Quick Tip: If your dough is too sticky to handle, wet your hands slightly with water before shaping the log!

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