Cranberries, cranberries, cranberries. I seem to be on a roll here, what with the Cranberry Filled Cupcakes and the Cranberry Ginger Mulled Wine. I actually made these several weeks ago, as part of Budget Gourmet Mom‘s “12 Days of Allergy Free Cookies”. Krista is doing a whole series of guest posts, with cookies made by various “specialized” bloggers, and she asked me if I would like to do a gluten free cookie. I was happy to oblige. Krista is a blogger that I don’t know all that well, except through the power of this crazy world called social media. I think we perhaps first “met” on Stumble Upon, when one of us started following the other. But I’ve always enjoyed her posts and she apparently thought well enough of mine to ask me to guest post.
For years, I’ve been making biscotti as part of my holiday baking. Mind you, they were definitely not of the low carb, gluten free variety. I love biscotti at all times of year, but with a certain combination of flavours, they can definitely have a holiday feel to them. Cranberries are definitely one of those flavours. Since fresh cranberries only come out at this time of year, they add instant holiday festiveness to almost any recipe. And pecans, although readily available at throughout the year, are associated with the holidays in many people’s minds. And chocolate? Are you kidding me? I think the holidays were invented just so we all had an excuse to eat more chocolate. It doesn’t matter what holiday it is, chocolate is a welcome guest. The life of the party.
Now, this particular recipe contains some home-made dried cranberries. Sugar-free dried cranberries are pretty hard to come by. At the time that I made these, I was waiting on a shipment of sugar free cranberries from another blogging friend, Toni of Boulder Locavore, who generously offered to send me some that are made in her area. They hadn’t arrived, and I needed to create my cookies for Budget Gourmet Mom, so necessity dictated that I dry my own in the oven. I’ve now tried two ways of doing this, and I am working on perfecting it. When I do, I will definitely share. This time, they ended up a bit too dry and crispy, but it hardly makes a difference when they are in a recipe like this. Still, I have an idea of how to make them a little better for just eating straight as a snack.
These biscotti were seriously delicious, by the way. They turned out so well, and with a touch of orange zest added to the batter, they definitely had a holiday feel.
Cranberry Pecan Biscotti (Low Carb and Gluten Free)
- 2 cups almond flour
- 1/2 cup Swerve Sweetener or granulated erythritol
- 1 tsp baking powder
- 1/2 tsp xanthan gum
- 1 tbsp orange zest
- 1/4 cup butter, melted
- 1 large egg, lightly beaten
- 1/2 tsp vanilla extract
- 1/4 cup chopped pecans
- 1/4 cup sugar-free dried cranberries
- 3 ounces sugar-free dark chocolate, chopped
- Preheat oven to 325F and line a baking sheet with parchment paper.
- In a large bowl, whisk together almond flour, granulated erythritol, baking powder and xanthan gum. Stir in orange zest.
- Stir together melted butter, egg, and vanilla extract until dough comes together. Add pecans and dried cranberries and stir until mixed throughout.
- Turn dough out onto baking sheet and form into low, flat log, 10 x 4 inches. Bake 25 minutes, or until lightly browned and firm to the touch. Remove from oven and let cool 30 minutes. Reduce oven temperature to 250F.
- With a sharp knife, gently cut into 15 even slices. Place slices back onto baking sheet cut-side down and bake for 15 minutes, then flip each slice and continue to bake for another 15 minutes. Turn off oven and let sit inside until cool.
- In microwave or double boiler, melt chocolate until smooth. Dip ends of biscotti in and lay on a waxed paper lined baking sheet until set (you can chill them to set the chocolate faster).
Food energy: 212kcal Total fat: 20.13g Calories from fat: 181 Cholesterol: 32mg Carbohydrate: 4.29g Total dietary fiber: 2.05g Protein: 3.76g