Sugar Free Cranberry Almond Biscotti
Indulge in the perfect guilt-free treat with these Sugar Free Cranberry Almond Biscotti! Made with wholesome almond flour, whole wheat flour, and naturally sweetened with monk fruit, these crunchy Italian-inspired cookies are a delightful blend of nutty almond flavors and the tart sweetness of dried cranberries. Perfectly twice-baked for that signature crisp texture, these biscotti are ideal for dunking in your morning coffee or enjoying as an afternoon snack. With the added bonus of being sugar-free, they're a satisfying option for those looking to balance indulgence and health. Easy to prepare and lasting up to two weeks, they're a versatile treat perfect for holidays, gift-giving, or simply elevating your everyday cup of tea.
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 1 cup whole wheat flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 3 large eggs
- 0.5 cups monk fruit sweetener
- 1 teaspoons vanilla extract
- 0.5 teaspoons almond extract
- 0.75 cups dried, unsweetened cranberries
- 0.75 cups slivered almonds
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
In a medium-sized mixing bowl, whisk together the almond flour, whole wheat flour, baking powder, and salt.
In a large bowl, beat the eggs and monk fruit sweetener with a whisk or electric mixer until light and frothy, about 2 minutes.
Add the vanilla extract and almond extract to the egg mixture and mix until combined.
Gradually stir the dry ingredients into the wet ingredients until the mixture forms a sticky dough.
Fold in the dried cranberries and slivered almonds until evenly distributed throughout the dough.
Divide the dough in half and shape each portion into a 10-inch long, 2-inch wide log on the prepared baking sheet. Flatten slightly for even baking.
Bake the logs in the preheated oven for 25-30 minutes, or until lightly golden and firm to the touch.
Remove the baking sheet from the oven and let the logs cool for 10 minutes. Reduce the oven temperature to 300°F (150°C).
Transfer the slightly cooled logs to a cutting board. Using a serrated knife, slice each log into ½-inch thick biscotti pieces.
Place the biscotti slices cut-side down back on the baking sheet. Bake for 8-10 minutes, then flip each slice and bake the other side for another 8-10 minutes, or until crisp and golden.
Remove from the oven and allow the biscotti to cool completely on a wire rack. Store in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
2393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.1 g | 180% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 815 mg | 35% | |
| Total Carbohydrate | 251.5 g | 91% | |
| Dietary Fiber | 47.7 g | 170% | |
| Total Sugars | 96.9 g | ||
| Protein | 87.4 g | 175% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 663 mg | 51% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1504 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
