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Vegan and Gluten Free Cranberry Orange Biscotti with Pistachios
MEMBER RECIPE

Total Time: 40-50

Active Time:

Makes: Makes 12 baby biscotti

My younger son thinks these Gluten Free Vegan Biscotti are delicious and packed some in his lunch last night for today…the last day of school. Summer. Hooray!

Instructions

  1. 1In a food processor, combine almond flour, arrowroot powder, salt and baking soda
  2. 2Pulse until ingredients are well combined
  3. 3Pulse in agave nectar and orange zest until the dough forms a ball
  4. 4Remove dough from food processor and work in cranberries and pistachios with your hands
  5. 5Form dough into 2 logs on a parchment lined baking sheet
  6. 6Bake at 350° for 15 minutes, then remove from oven and cool for 1 hour
  7. 7Cut the logs into ½ inch slices on the diagonal with a very sharp knife
  8. 8Spread slices out on a baking sheet and bake at 300° for 12-15 minutes
  9. 9Remove from oven and allow to cool, set, and become crispy

Member recipes are not tested by the CHOW food team.

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