Fresh Cranberry and Almond Buckwheat Biscotti

Servings: 8 Pieces

INGREDIENTS

1 cups buckwheat flour
1 cup almond flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup fresh cranberries (roughly chopped)
½ cup chopped almonds (roughly chopped)
½ cup almond milk
¼ cup maple syrup or honey (adjust to taste)

INSTRUCTIONS

Preheat the Oven:
Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.

Mix Dry Ingredients:
In a large bowl, combine the buckwheat flour, almond flour, baking powder, and salt.
Stir in the chopped almonds.

Prepare Wet Ingredients:
In a separate bowl, whisk together the almond milk and maple syrup

Incorporate Fresh Cranberries:
Fold the chopped fresh cranberries into the wet mixture, ensuring they are evenly distributed.

Combine Ingredients:
Gradually add the wet mixture (with cranberries) to the dry ingredients, stirring gently until a sticky dough forms.

Shape the Dough:
On a lightly floured surface, shape the dough into a log about 10 inches long and 3 inches wide (16cmx12cm).
Transfer the log to the prepared baking sheet.

First Bake:
Bake for 25–30 minutes or until the log is firm and lightly golden.
Remove from the oven and let it cool for 10–15 minutes.

Slice the Biscotti:
Using a serrated knife, slice the log diagonally into 1-inch (2.5 cm) thick pieces.
Be gentle to avoid squishing the cranberries.
Place the slices cut-side down on the baking sheet.

Second Bake:
Return the slices to the oven and bake for 10–12 minutes.
Flip them over and bake for another 10–12 minutes until dry and crisp.

Cool and Serve:
Allow the biscotti to cool completely on a wire rack.
Store in an airtight container for up to a week.

The fresh cranberries add bursts of tartness that balance beautifully with the nutty flavors of almonds and buckwheat. Enjoy every bite!