Gluten Free Cranberry Walnut Biscotti

• 2/3 c cranberries
• 1c fine cornmeal\/2 c cornstarch
• 1 1/4 almond flour
• 2 tsp bak posder
• 1/4 tsp salt
• 2 oz butter, room temp
• 2/3 c firmly packed brown sugar
• 2 eggs
• 1 tsp vanilla
• 3/4 cup toasted walnuts
• 2 tbsp lemon or orange zest
• 1 tbsp anise seed
• optional
• whilte chocolate bar

1. soak cranberries in hot water for 10 min, drain.
2. mix dry ings together.
3. Cream butter with sugar, add eggs and vanilla.
4. Mix in dry ings, walnuts, zest and anise.
5. form 3 logs, 3 inches wide, 1 1/2 high
6. Bake 300x50 minutes.
7. Allow to cool at least 30 mins. Slice carefully in 1 1/2 inch slices. Bake 10-15 minutes.
8. Melt chocolate in microwave and spread on cookie after cooled.

cranberries, cornstarch, flour, salt, butter, brown sugar, eggs, vanilla, walnuts, lemon, anise, whilte chocolate

Taken from www.epicurious.com/recipes/member/views/gluten-free-cranberry-walnut-biscotti-52540851 (may not work)