Recipe for crunchy dairy-free Almond and Cranberry Biscotti
250 ml cake flour
125 ml coconut flour
15 ml cornflour
5 ml baking powder
2 ml salt
60 ml honey
90 ml Almond Breeze Original Almond Milk
1 extra large egg
125 ml roughly chopped almonds
125 ml dried cranberries
Sift the dry ingredients together.
Whisk the honey, almond milk and egg together.
Add to the dry ingredients and mix to form a firm dough.
Add the almonds and cranberries and mix well to distribute throughout the dough.
Use your hands and shape into a 28 cm long x 8 cm wide by 2 cm high log.
Place on a baking sheet lined with baking paper and bake in a preheated oven at 180°C for 20 minutes.
Remove from oven and leave to cool completely.
Cut into 1 cm slices.
Place cut side down on a lined baking sheet and place in an oven preheated to 150°C.
Switch off the oven as soon as you put them into the oven.
Flip over after 10 minutes and leave in the oven for another 10 minutes or until completely dried out.