Cherry Pecan Biscotti Gluten Free
Updated: Feb 9
120g Almond flour
120g Cassava flour
1 teaspoon baking powder
1/4 cup nut butter (I used pecan butter)
1/4 cup stevia
1/2 teaspoon cornstarch
1/3 cup dried cherries
1/3 cup chopped pecans
2 eggs beaten
1/4 cup melted butter
1/4 teaspoon vanilla
Preheat oven to 325.
In a bowl mix all dry ingredients, in a separate bowl beat eggs and add vanilla and butter then add to the dry ingredients, and mix well.
Form into a rectangle about 4x10 and 1/2 inch thick.
Bake for 25 minutes, remove from oven (Reduce temperature to 250), and on the pan slice into 10-12 pieces - don't pick them up while hot, just slice with a butter knife or something with a straight edge, let cool for 20 minutes.
Gently turn each biscotti onto the cut side and bake for 15 minutes, remove from oven and turn them on the other side and bake another 15 minutes.
Let cool and serve. Will last for days.
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