CRANBERRY & ALMOND BISCOTTI

1/4  cup		1½ cups almond flour
1  cup		tapioca flour
1  teaspoon		xanthan gum
1  teaspoon		salt
1  teaspoon		bicarbonate of soda
2  teaspoons		baking powder
3  teaspoons		egg replacer whisked in ¼ cup water
1  teaspoon		vanilla extract
1  teaspoon		almond extract
1  cup		xylitol mixed
1  cup		non-dairy milk
1  cup		dried cranberries
1  cup		blanched, slivered almonds

Tip: Click on the ingredient links to learn the nutritional information for all the CRANBERRY & ALMOND BISCOTTI ingredients. The serving size for any ingredient in CRANBERRY & ALMOND BISCOTTI may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Toast the almonds by dry frying them about 10 minutes until golden.
Whisk all dry ingredients together very well in a mixing bowl.
Mix extracts into 'egg' mixture. Stir xylitol into milk and add to 'egg' mixture.
Add wet ingredients to dry ingredients and stir well.
Work in chopped almonds & cranberries with hands or a wooden spoon. (The mixture will be quite sticky)..
Form dough into 2 flattish logs about 20cm by 10 cm and 2 cm high on a lined baking sheet. (Wet hands are best for patting the loaves into shape).
Bake at 180C° Gas 4 for 15 minutes, then remove from oven and cool for 1 hour.
Cut the logs into 1 cm thick slices on the diagonal with a very sharp knife.
Spread slices out on a baking sheet and bake at 150° Gas 2 for 12-15 minutes until golden brown.
Remove from oven and allow to cool and become crispy.