Lemon Cranberry Biscotti/Mandelbroit (GF, DF, Passover-Friendly)
By Leora Barak RHN
2/3 cup organic cane sugar
10 tbsps coconut oil, melted
2 tsps pure almond extract (may use pure vanilla extract too!)
2 tbsps grated lemon peel
3 cups almond flour
Pinch of salt
1.5 tsps baking powder*
2/3 cup dried cranberries
2/3 cup chopped pistachios
Preheat oven to 350F.
Cream the oil and the sugar. Add the eggs, extract and lemon peel.
Add all dry ingredients, cranberries and nuts. Mix well.
Pour the cookie dough onto a parchment paper-lined rectangular pyrex dish and, with wet hands, spread evenly to occupy entire dish.
Place dish into oven and bake for 30 minutes. Remove from oven and allow to cool for 30-60 minutes.
With the help of the paper, gently lift baked cookie from dish and place on flat surface. Using a large sharp knife, cut the cookie into 1 inch slices, then cut each slice in half (or depending on the preferred size of biscotti) and then place the slices onto a cookie sheet, facing sideways.
Bake cookie slices for additional 15 minutes, at 350F, or until golden brown.
* Depending on individual levels of kashrut, baking powder may have to be omitted during Passover.