Though this time of year tempting sweets seem to be around every corner, it doesn’t mean we have to overindulge. It is possible to enjoy a little something sweet without the massive guilt that usually immediately follows.
I haven’t found myself much in the mood for sweets this holiday season, which isn’t necessarily a bad thing! But it also doesn’t quite feel like Christmas without at least one batch of cookies.
These grain-free, vegan biscotti are the perfect, dip-able treat. Begging for a hot cup of coffee, tea or maybe some spiked eggnog to be dunked into. They are ever so slightly sweet, with a little tartness from the cranberries, they are the right amount of crispy and are finished off perfectly with just a hint of sea salt.
Grain-Free, Gluten-Free & Vegan Dark Chocolate Dipped Almond Cranberry Biscotti with Sea Salt
Makes 12-15 cookies
1 1/2 cups blanched almond flour (tightly packed)
2 tablespoons arrowroot powder or tapioca starch
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup maple syrup or honey
3 tablespoons non-dairy milk (I used almond milk)
1 teaspoon vanilla extract
1/4 cup dried unsweetened cranberries, roughly chopped
1/4 cup sliced almonds or other nut
3-4 oz high quality dark chocolate, 75-85% cacao, you can use chocolate chips or a roughly chopped bar
Course sea salt
Preheat oven to 350ºF. Line a baking sheet with parchment paper.
In the bowl of your stand-up mixer (or in a food processor) combine the almond flour, arrowroot powder, baking soda, salt and cinnamon. Process until all of the ingredients are well combined. Then add in maple syrup (or honey), non-dairy milk and vanilla extract until the dough forms a ball. Fold in dried cranberries and sliced almonds by hand.
Dampen hands and form the dough into a log approx 11″-long and 2″-wide on the parchment paper-lined baking sheet. Bake at 350° for 15-20 minutes, or until lightly browned and firm to the touch. Remove from oven and let cool for 1 hour. Turn the oven to 250ºF.
Once fully cooled, cut the log into 1/2-inch slices on the diagonal with a very sharp knife. Spread slices out on a baking sheet cut-side down and bake at 250° for 10 minutes, then turn over and bake another 10 minutes on the other side. Turn off the oven and let them sit inside the oven on the baking sheet until cool.
Melt the chocolate over a double boiler using hot (but not boiling) water, in the microwave in 30-second increments or use a chocolate melter. Dip one end of each biscotti into the chocolate, make sure it’s coated and let any excess chocolate drip off. Place the biscotti back on the baking sheet. Sprinkle a little sea salt on top of the chocolate. Let the chocolate set.
Once cooled, they should be nice and crispy. Store the cookies in an airtight container. Be aware that these cookies will lose a bit of their crispiness the longer they sit. Enjoy!
For more of Beth’s recipes visit her blog Tasty Yummies.
More healthy recipes from the BLDG 25 Blog.