I love biscotti! I enjoy it’s toasty crunchiness with a good cup of coffee. Almond flour biscotti is the best! These Cranberry Chocolate Biscotti from Elana’s Pantry are an extra-special Christmas treat!
Elana’s Pantry has been a valuable resource for me ever since I started eating gluten-free. I’ve purchased two of Elana’s cookbooks, The Gluten-Free Almond Flour Cookbook and Paleo Cooking from Elana’s Pantry. I like that her recipes are simple to make, they are nutritious, and they taste good! Elana follows a grain-free diet and often uses almond flour. While my own diet isn’t strictly grain-free, I do prefer baked goods made with nut flours to a lot of gluten-free food that is available.
I’ve made these Cranberry Chocolate Biscotti previously and saved the recipe with my favourites. When I went back to the original recipe on Elana’s site this year, I noticed an update. If you read the comments there, you’ll see some discussion about the original recipe. I had made the original recipe, and it turned out fine. I made the new version this year and like even better.
Now, I’m experimenting with a convection oven. When I use a convection setting, my oven automatically adjusts the temperature 25 degrees lower than I originally set it. So, I baked these on the Convection Bake setting at 325F (adjusted from 350F) for 13 minutes, turned off the oven and left them inside for 3 more minutes. They were nicely browned on the outside but still a little doughy on the inside after the first baking. However, they were nicely cooked through after the second baking. If you’re not using a convection oven, I would suggest just following the baking instructions in Elana’s recipe. I’ve listed the ingredients that you’ll need to make this recipe. You’ll get the directions by clicking here.
I’d be interested to hear about any experience you may have had with a convection oven.