Cranberry Almond Biscotti (GF)
2/3 cup apple juice infused cranberries
1 cup millet meal or fine cornmeal
1/2 cup tapioca flour
1 1/4 cups almond flour
2 teaspoons baking powder
1/4 tsp salt
4 Tbs butter, at room temperature
2/3 cup coconut palm sugar
2 large eggs
1 tsp vanilla extract
1/2 tsp almond extract
3/4 cup chopped lightly toasted almonds
Preheat the oven to 300 degrees. Line a baking sheet with parchment or use a stoneware baking tray.
In a medium bowl, mix together the millet flour or cornmeal, tapioca flour, almond flour, baking powder and salt.
In the bowl of an electric mixer cream the butter and sugar for 2 minutes on medium speed. Scrape down the sides of the bowl and the beater with a rubber spatula and add the eggs, vanilla extract and almond extract. Beat together for 1 to 2 minutes, until well blended. Scrape down the sides of the bowl and the beater.
Add the flour mixture and beat at low speed until well blended.
Add the almonds and cranberries and beat at low speed until mixed evenly through the dough.
Divide the dough and shape into 2 wide, flat logs, about 10 inches long by 3 inches wide by 3/4 inch high. Make sure they are at least 2 inches apart on the baking sheet. Place in the oven on the middle rack and bake 50 minutes, until dry, beginning to crack in the middle, and firm. Remove from the oven and allow to cool for 30 minutes or longer.
Place the logs on a cutting board and carefully cut into 1/2-inch thick slices. Place on two parchment-covered baking sheets and bake one sheet at a time in the middle of the oven for 10 minutes. Turn over and bake for another 10 to 15 minutes, until the slices are dry and lightly browned.
Yield: 3 1/2 to 4 dozen biscotti
Advance preparation: You can bake the logs a day ahead and slice and double bake the cookies the next day. Biscotti keep for a couple of weeks in a tin or a jar.