black bean flour*
1 1/4 cup
PREHEAT oven to 350 F. Line a cookie sheet with parchment paper.
IN medium bowl, using electric beaters, beat sugar and eggs together until thick and pale yellow in colour. Add orange zest and mix in. Stir in flour and cocoa with wooden spoon and add almonds and dried cranberries until well combined.
DIVIDE mixture in half and shape into 2 logs about 6-8 inches long and 2 inches thick. Place on prepared pan about 4 inches away from each other.
BAKE for 20 minutes or until firm. Remove from oven and allow to cool completely.
PREHEAT oven to 275 F. Cut the logs on the diagonal about 1/3 -1/2 an inch thick and spread out in a single layer onto the same pan.
BAKE again for 20-25 minutes, turning over biscotti once, until biscotti is firm and dry to your liking. Let cool on pan completely before serving.
Biscotti can be stored in the freezer for several months or in a airtight container for 3-4 weeks.
*Black bean flour can be found at your neighbourhood grocery, natural foods or bulk food stores. Look in the specialty food aisle. A commonly found brand is Bob's Red Mill.
Based on a serving of 1 piece
Energy: 77 calories
Protein: 3 g
Fat: 2 g
Saturated Fat: 0.25 g
Cholesterol: 20 mg
Potassium: 148 mg