Cherry Pistachio Biscotti

• 6 cups coarse almond flour (see Notes)
• 6 tablespoons date paste
• 1 cup dried cherries, coarsely chopped
• 3/4 cup raw pistachios
• 1 cup plus 2 tablespoons maple or date sugar
• 3/4 teaspoon sea salt

1. In a large bowl, blend all the ingredients by hand until thoroughly combined.
2. Divide the dough in half and shape directly on Teflex sheets into two long rectangles, slightly mounded in the center.
3. Slide the Teflex sheets onto dehydrator screens and dehydrate at 115F for 2 to 3 hours, or until the outsides feel dry.
4. Remove the dough from the dehydrator and cut into bars about 3/4 inch wide.
5. Place them directly onto the dehydrator screens and dehydrate further for 12 hours or more, until slightly crisp.

coarse almond flour, date paste, dried cherries, pistachios, maple, salt

Taken from www.cookstr.com/recipes/cherry-pistachio-biscotti (may not work)