They turned out AMAZING and beautiful. This recipe is so easy to make. I used my USA Pan biscotti pan which helps make a nice uniform shaped loaf, but you can also make it on a parchment lined baking sheet as well and form the loaf by hand. It is easy to make and looks and tastes as good, if not better, as any commercially prepared biscotti I've had. I used 2/3 cup of Swerve but if you wanted them a little less sweet, you could reduce it by a couple of tablespoons and it would still be good and plenty sweet enough. If you haven't already seen my Chocolate Chip Biscotti yet, you can take a look at them here on Honeyville's site where I did a guest post: Chocolate Chip Biscotti. I snapped a few photos of my Cranberry Pistachio Biscotti below as well as the easy peasy recipe. Each serving contains approximately 3.3 grams net carbohydrates (total carbohydrates minus fiber) and 1.7 grams sugar. Enjoy!
Cranberry Pistachio Biscotti
Makes
approximately 20
Ingredients:
5 tablespoons extra light olive oil (not regular olive oil)
2/3 cup Swerve granular sweetener
2 teaspoons vanilla extract
1/4 teaspoon orange extract
1 teaspoon finely grated orange zest
2 large eggs
2 cups blanched almond flour
1 tablespoon coconut flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup finely chopped dried cranberries
1/3 cup coarsely chopped roasted and salted pistachios
Directions:
Preheat oven to 350 degrees F. Lightly grease a 12” x 5-1/2” biscotti pan or 13” x 18” baking sheet (or line with parchment paper).
In a medium bowl, cream olive oil and sweetener together. Add vanilla, orange extract, and orange zest; beat in the eggs.
In a separate bowl, combine almond flour, coconut
flour, baking powder and salt and whisk to break up any lumps. Add dry mixture to wet mixture and stir until blended. Fold in cranberries and pistachios.
Scoop dough into the center
of prepared biscotti pan. Using wet hands, shape dough into a log shape mounded
slightly higher in the center. Leave approximately a 3/4” space around the
edges of the pan to allow room to spread during baking. If using a baking
sheet, place dough in center of prepared baking sheet and shape into a log
approximately 10-1/2” long x 3” wide, mounding slightly higher in the center.
Bake for 30 to 35 minutes or until golden brown. Allow to cool in pan for 20 minutes, then carefully remove
from pan and transfer to a wire rack. Cool for about one hour.
Reduce oven temperature to
300 degrees F. Using a sharp chef’s knife, slice biscotti crosswise into
3/4" slices (or cut diagonally, if preferred). Lay on sides on a parchment lined baking
sheet. Bake 20 to 25 minutes, or until dry and golden; cool completely.
Biscotti will continue to dry and crisp as it cools. Store in airtight container.
*Note: If biscotti begins to brown too quickly during the second baking, reduce oven
temperature to 275 degrees F (instead of 300 degrees).