Cranberry Orange Biscotti

• 1 1/4 cups blanched almond flour
• 1 tablespoon arrowroot
• 1/4 teaspoon celtic sea salt
• 1/4 teaspoon baking soda
• 1/4 cup agave nectar
• 2 teaspoons orange zest
• 1/4 cup dried cranberries
• 1/4 cup pistachios

1. In a food processor, combine almond flour, arrowroot powder, salt and baking soda.
2. Pulse until ingredients are well combined.
3. Pulse in agave nectar and orange zest until the dough forms a ball.
4. Remove dough from food processor and work in cranberries and pistachios with your hands.
5. Form dough into 2 logs on a parchment lined baking sheet.
6. Bake at 350u0b0 for 15 minutes, then remove from oven and cool for 1 hour.
7. Cut the logs into 1/2 inch slices on the diagonal with a very sharp knife.
8. Spread slices out on a baking sheet and bake at 300u0b0 for 12-15 minutes.
9. Remove from oven and allow to cool, set, and become crispy.

blanched almond flour, arrowroot, celtic sea salt, baking soda, nectar, orange zest, cranberries, pistachios

Taken from www.food.com/recipe/cranberry-orange-biscotti-375468 (may not work)