Cranberry Chocolate Biscotti

Core Plan

Makes about 24 biscotti

This recipe has super simple ingredients and rival their less healthy counterparts.  These are great served with hot green tea and work great for breakfast or for a snack.

photo1/4 cup melted coconut oil
2 large organic eggs
1 tablespoon vanilla extract
3 cups almond flour
1/2 cup erythritol (like Swerve) or xylitol or pure stevia to taste
1/4 teaspoon sea salt
1 teaspoon baking soda
1/2 cup dried cranberries or cherries, unsweetened (these are harder to find)
1 bar stevia sweetened chocolate bar (like Lydia’s or Coco Polo)
1/2 cup sliced almonds or chopped pecans, optional

Preheat the oven to 350 degrees.  Line a large baking sheet with parchment paper.  In a large bowl, combine the oil, eggs and vanilla with a hand mixer for 2-3 minutes.  In a separate bowl, mix the almond flour, sweetener, salt, and baking soda.  Stir the wet mixture into the dry until well combined.  Fold in the cranberries, chocolate, and nuts if desired.  Split the dough in two and form into two logs (about 9 inches by 2 inches).

Bake for about 18 minutes or until lightly browned around the edges.  Let the logs cool for at least 1 hour then cut into slices (about 1/2 inch thick – too thin and they will fall apart) with a sharp serrated knife.  Return the sliced biscotti to the baking sheets laying on their sides and bake for an additional 15 minutes, turning halfway through.  Let cool and serve.

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