DirectionsStep1Preheat oven to 325F and line a baking sheet with parchment paper.Step2In a large bowl, whisk together almond flour, Swerve, baking powder and xanthan gum. Stir in orange zest.Step3Stir together melted butter, egg, and vanilla extract until dough comes together. Add pecans and dried cranberries and stir until mixed throughout.Step4Turn dough out onto baking sheet and form into low, flat log, 10 x 4 inches. Bake 25 minutes, or until lightly browned and firm to the touch. Remove from oven and let cool 30 minutes. Reduce oven temperature to 250F.Step5With a sharp knife, gently cut into 15 even slices. Place slices back onto baking sheet cut-side down and bake for 15 minutes, then flip each slice and continue to bake for another 15 minutes. Turn off oven and let …Step6In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and cocoa butter together, stirring until smooth.Step7Remove from heat and dip the biscotti on one side, then set on a waxed paper lined baking sheet and refrigerate until setIngredientsIngredients2 cupsAlmond Flour½ cupGranular Swerve Sweetener1 teaspoonBaking Powder½ teaspoonXanthan Gum (can also sub 1 tbsp coconut flour)1 tablespoonOrange Zest¼ cupButter (melted)1 Large Egg (lightly beaten)½ teaspoonVanilla Extract¼ cupPecans (chopped)¼ cupSugar-Free Dried Cranberries3 ouncesSugar-Free Chocolate (dark, milk, or white, chopped)½ ounceCocoa Butter (or 1 tbsp coconut oil)See moreNutritionalNutritional182 Calories16 gTotal Fat21 mgCholesterol8 gCarbohydrate31 mgSodium4.4 gProteinFrom alldayidreamaboutfood.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Cranberry Pecan Biscotti
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