Gluten-Free Biscotti Recipe

What special treats does your family enjoy for your Christmas breakfast? I’m looking for ideas. I tried a recipe for gingerbread pancakes that was okay, but there are a few things I’ll be changing the next time I try it. Once it’s just right, it will be on here for you to enjoy.

In the meantime, still looking. Last night I baked this lovely biscotti to enjoy with a cup of tea or coffee. The recipe calls for chocolate and dried cranberries, but it occurs to me that you can add whatever you like to the basic dough. I went with chocolate chips, dried cranberries, and chopped walnuts. It would also be beautiful for the holidays with white chocolate, slivered almonds, and dried cranberries.

Here’s what you need:

½ cup agave nectar or honey
2 eggs
1 tablespoon vanilla extract
3 cups almond flour (also called almond meal)
¼ teaspoon salt
½ teaspoon baking soda

½ cup chocolate chips or chunks
½ cup dried cranberries
½ cup pecans, coarsely chopped

And, here’s what you do:

  1. In a large bowl combine agave, eggs and vanilla and blend with a hand mixer until fluffy, about 5 minutes
  2. In a separate bowl, stir together almond flour, salt and baking soda
  3. Add dry ingredients to wet and stir until combined then fold in chocolate, cranberries and chopped pecans
  4. Transfer dough to a parchment-paper-lined baking sheet and form a log about 12 inches long and 3 inches wide
  5. Bake at 325° for 30 minutes
  6. Remove from oven and cool for 20 minutes
  7. Transfer log to a cutting board and cut into ½ inch slices on the diagonal
  8. Place the biscotti on the parchment lined baking sheet
  9. Bake at 325° for 15 minutes, turn slices over and bake for another 15 minutes or until golden brown
  10. Remove from oven, let cool until crunchy about 20 minutes and serve




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