1 and 3/4 cups quinoa flour
1 tsp baking powder
1/4 tsp salt
3/4 cup whole almonds, toasted and roughly chopped
3/4 cup dried cranberries
1/4 cup vegetable oil
3/4 cup sugar or equivalent sweetener of your choice
2 large eggs
2 tsp vanilla extract
1/2 tsp almond extract
Preheat oven to 300°F. Line a large cookie sheet with parchment paper.
In a medium bowl, mix the quinoa flour, baking powder, and salt until blended; stir in the almonds and dried cranberries.
In a large bowl, whisk the oil, sugar, eggs, vanilla, and almond extract until blended. Gradually add the flour mixture to the egg mixture, mixing until well blended.
Transfer dough to prepared cookie sheet; use damp hands to shape into two 12×2-inch rectangles (about 3/4 inch high). Bake 23-25 minutes until golden brown and set at center. Transfer the cookie sheet to a rack to cool for about 15 minutes or until it can be easily handled. Lift the biscotti off sheet onto a cutting board, peeling off the parchment. Using a large, sharp knife, cut it crosswise into slices about 1/2-inch thick. Discard the parchment.
Place biscotti back on sheet with the cut side down. Bake 12-14 minutes until the biscotti golden & dry.
LA based foodie Jackie Kest enjoys experimenting in the kitchen and creating healthy and delicious recipes for her family and friends.