1 ¼ cups finely ground almond flour
1 Tablespoon arrowroot powder, which helps hold things together
¼ tsp sea salt (or delete entirely)
¼ tsp baking soda
3 Tbsp maple syrup (or if you prefer, use half as much)
2 tsp finely grated organic orange zest
¼ cup dried cranberries (sweetened or not, your preference)
¼ cup sliced almonds, or any other nut will do as long as they are chopped in small pieces.
1. Preheat oven to 350 degrees, line a baking sheet with parchment.
2. Combine the almond flour, arrowroot powder, salt and baking soda in a food processor or bowl.
3. Add the maple syrup and orange zest until the dough forms a ball.
4. If using food processor, transfer the dough into a bowl and work in the cranberries and chopped nuts. Use your hands for a good upper arm work out.
5. Form a log, approximately and 2-inches wide on a baking sheet. one and ¾ inches high and 2 inches wide on lined baking sheet. (I use my largest baking sheet and orient the log diagonally).
6. You have to keep pressing to get it to all stick together. A little splash of water on your hands helps.
7. Bake for 15 minutes, then remove from oven and cool for one hour. I cannot overstate this step. Allow the slender log to completely cool. The biscotti will cut much better this way.
8. Cut the logs into 1/2-inch slices on the diagonal with a very sharp knife. Emphasis on SHARP KNIFE.
9. Lay the pieces on their sides and spread slices out on a baking sheet and bake at 300°F for 12-15 minutes.
10. Remove from oven and allow to cool, set, and become crispy. Store in a air-tight container or freeze.