My reasons for sharing this recipe are 100% selfish (I needed to have a record of this recipe somewhere!) These delightful treats melt in your mouth. And if you're like me and wrestling with the idea of making chocolate chip cookies on Saturday afternoon - these are definitely a healthier and equally delicious option. 

Anyone with experience with GF baking knows that the results can be unpredictable - especially if you're meddling with the recipe ... and not a pastry chef. Well, it was cold last night and I didn't want to leave my apartment. Neither did I have the ingredients for cranberry orange biscotti - so I tapped into a little bit of creativity. I present to you my food-baby creation. I hope you enjoy as much as I do!

Ingredients:

• 1/3 cup raw, granulated sugar

• 3 oz organized / pastured butter

• 1 large pasture-raised egg

• 1 tsp vanilla extract

• 1.5 cups almond meal**

• 1/2 cups coconut flour

• 1/4 tsp sea salt

• 1 tsp baking powder (make sure it is labeled GF!)

• 1/2 c slivered (or chopped) almonds

• 1/2 c coconut flakes

Directions:

• Preheat the oven to 350F

• Blend the sugar and butter until creamy (about 5 minutes). Mix in egg and vanilla extract until evenly combined.

• In a separate bowl mix together all the dried ingredients and slowly add into wet mixture

• Add in chopped almonds and coconut flakes

• Shape your biscotti into a long oval shape that will end up being .5" high and 2" wide

• Bake for 25 minutes until golden.

• Remove from the oven and let cool for 15 minutes.

• Slice loaf diagonally and place biscotti back in the oven for 10 more minutes

• Remove and enjoy with coffee or tea

• Bon appetit!