Food & Health

Cranberry Chocolate Almond Biscotti

Serving Size: 1 Piece
Makes: 18 pieces

Source of: Fibre, Vitamin E, Thiamin, Iron, Zinc, Folate
Vegetarian
Gluten-Free

Ingredients

125 ml
berry sugar
1/2 cup
2
eggs
2
300 ml
black bean flour*
1 1/4 cup
75 ml
cocoa powder
1/3 cup
30 ml
orange zest
2 tbsp
50 ml
dried cranberries
1/4 cup
75 ml
slivered almonds
1/3 cup


Directions

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.

Nutrition Facts

Based on a serving of 1 piece

Energy: 77 calories
Protein: 3 g
Fat: 2 g
Saturated Fat: 0.25 g
Cholesterol: 20 mg
Carbohydrates: 15.4 g
5%
Fibre: 2 g
8%
Sodium: 8 mg
0%
Potassium: 148 mg
Vitamin C: 0.96 mg
2%
Folate: 36 mcg
16%
Calcium: 22 mg
2%
Iron: 0.86 mg
5%
Calories from Fat:
16%





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