Dessert

Paleo Cranberry Pistachio Biscotti is for Dessert.

Paleo Cranberry Pistachio Biscotti takes 10 minutes to prepare.

Paleo Cranberry Pistachio Biscotti takes 40 minutes to cook.

Paleo Cranberry Pistachio Biscotti makes 7 servings.

The ingredients for Paleo Cranberry Pistachio Biscotti are:

6 serving Bob's Red Mill Almond Flour - per 1/4 Cup
15 gram(s) Flour, Tapioca Flour (by ADELE66)
1 tsp Baking Powder
0.5 tsp Salt
0.5 tsp Cinnamon, ground
80 grams Maple Syrup
1 large Egg, fresh, whole, raw
0.25 cup Cranberries, dried, sweetened (craisins)

Here is how you make Paleo Cranberry Pistachio Biscotti:

Preheat oven to 350?F. Line a baking sheet with parchment paper.In the bowl of your stand-up mixer (or in a food processor) combine the almond flour, arrowroot powder, baking soda, salt and cinnamon. Process until all of the ingredients are well combined. Then add in maple syrup (or honey), non-dairy milk and vanilla extract until the dough forms a ball. Fold in dried cranberries and sliced almonds by hand.Dampen hands and form the dough into a log approx 11″-long and 2″-wide on the parchment paper-lined baking sheet. Bake at 350? for 15-20 minutes, or until lightly browned and firm to the touch. Remove from oven and let cool for 1 hour. Turn the oven to 250?F.Once fully cooled, cut the log into 1/2-inch slices on the diagonal with a very sharp knife. Spread slices out on a baking sheet cut-side down and bake at 250? for 10 minutes, then turn over and bake another 10 minutes on the other side. Turn off the oven and let them sit inside the oven on the baking sheet until cool.Serving Size: 7 piecesNumber of Servings: 7Recipe submitted by SparkPeople user STOECJ01.

The nutritional information for Paleo Cranberry Pistachio Biscotti is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 198.6

• Total Fat: 12.9 g
• Cholesterol: 26.6 mg
• Sodium: 250.5 mg
• Total Carbs: 18.6 g
• Dietary Fiber: 2.9 g
• Protein: 6.1 g