Happy March Y’all!

Nothing like fresh biscotti coming out of the oven warm, crunchy and amazing to dip in your coffee! This Dark Chocolate Cranberry Almond Biscotti is that perfect cookie!

Yesterday was a beautiful 68 degrees, sunny with a small chance of rain later in the day. What a perfect day to be outside! We have a pool and let me tell you how tempting it looked however, the freezing temperatures kept me out of it! I did sit outside though to enjoy some of this beautiful day so that I might not look so pale in the coming weeks. Although, I am a baker not a tanner!

With all of this beautiful weather comes cool mornings where hot coffee and biscotti are needed. I am a lover of chocolate especially if it is dark chocolate, and when you put cranberries together with the taste of almond it is seriously heaven in your month! I mean how could you resist the taste of that beautiful cookie!

Biscotti has always been a tradition in my house to make. We used to make it chocolate biscotti with nuts and drizzled with a chocolate raspberry. It was out of this world! In the last couple of years we have since strayed because as life gets busier we forget to do things even the things that we find so much fun to do too! My mom was the one who baked all the time when I was younger, and although I was tiny I had a mighty urge to help her. So, I can safely say that I learned from the best how to make biscotti! Okay, so maybe not authentic, Italian biscotti, but I would say it is still pretty darn good!

Gluten Free Dark Chocolate Cranberry Almond Biscotti

2 cups Brown Rice Flour
1 cup Tapioca Starch
1 1/2 tsp Xanthan Gum
1 Tbsp Baking Powder
1/4 tsp Himalayan Salt
1 cup Coconut Palm Sugar
4 eggs
6 Tbsp Coconut Oil (hard)
1 tsp Almond Extract
3/4 cup Dark chocolate chips
3/4 cup dried cranberries

Preheat oven to 350 degrees.

Mix together brown rice flour, tapioca starch, xanthan gum, baking powder and salt. Set aside.

In a mixing bowl or bottom of mixer mix together your coconut palm sugar, coconut oil, eggs and almond extract and mix together to cream. About 1 minute. Add in your dry ingredients and stir with a spatula until all the  flour mixture has been weighed down (a few stirs not much). Then Turn your mixer on. This will prevent it from going everywhere.

Take a lightly greased pan and form 2 logs about 10 inches long by 2 inches wide. Bake for 18-20 minutes (lightly browned). Take out and let cool for about 10-15 minutes at least. Slice your biscotti diagonally in about inch thick slices. place back on pan(you may need 2 pans) and place cut side down. Bake for another 13-15 minutes (it will become a golden brown). Let cool on pan for about 5 minutes and then let finish cooling on cooling rack. Store in a closed container or baggy.

I am more than happy with this Dark Chocolate Cranberry Almond Biscotti! It really hits the spot in the morning when or as a small dessert when you just need a spot of something in your tummy! I have never met a cookie that I don’t like and this one is always a huge hit in my family. We love our sweets especially after dinner and these have been amazing to have.

The dark chocolate cranberry almond biscotti is not only gluten free but it is also full of taste so simple to make. When I was younger I though it was so hard because I had to wait. My mom would wait until the logs had completely cooled (about 30 – 45 minutes) before she would slice them. I didn’t like that at all. I didn’t want to wait! However, these cookies will smell up your kitchen as if it were a candle and linger for awhile. It always makes me proud when I have a scent in my kitchen that makes people want to eat and feel at home!

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I hope you have a blessed and great day!

Deliciously,
Gabby