Chocolate, Caramel and Cranberry Biscotti
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 139.3
- Total Fat: 6.8 g
- Cholesterol: 7.9 mg
- Sodium: 34.0 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 1.6 g
- Protein: 2.7 g
View full nutritional breakdown of Chocolate, Caramel and Cranberry Biscotti calories by ingredient
Introduction
Almonds, dark chocolate chips, cranberries and caramel bits meld together with spelt flour, kinako and aquafaba for an eggless, crunchy dunker! Almonds, dark chocolate chips, cranberries and caramel bits meld together with spelt flour, kinako and aquafaba for an eggless, crunchy dunker!Number of Servings: 16
Ingredients
-
2 tsp vanilla extract
1 tsp chocolate extract (optional, substitute with extra vanilla)
2 tbsp butterscotch schnapps or amaretto (optional, substitute water or apple juice)
¼ cup dried cranberries
½ cup whole wheat flour
½ cup all purpose flour
½ cup almond flour
3 tbsp kinako (toasted soy flour)
2 tbsp ground flaxseed
⅓ cup sugar
1 tsp baking powder
½ tsp nutmeg
¼ tsp salt
3 ½ tbsp melted butter
¼ cup whole milk
½ cup aquafaba
3 tbsp caramel bits or Skor bits
3 tbsp mini chocolate chips
3 tbsp slivered almonds
Directions
Preheat the oven to 375F. Line a cookie sheet with parchment.
Combine the extracts, schnapps and cranberries in a small bowl, set aside.
Whisk flours, kinako, flaxseed, sugar, baking powder, nutmeg and salt in a large bowl.
Add the coconut oil and almond milk and egg and mix briefly.
Add the cranberry mixture with liquids, caramel bits, chocolate chips and almonds. Stir to form a dough.
Turn out onto the cookie sheet and form into a log about 8 ½” long and ½” thick.
Bake for 25 minutes. Let log cool for about 20 to 30 minutes.
Set on a cutting board and slice crosswise into ½” slices.
Stand the slices on the baking sheet so that both sides are exposed and bake for 10-12 minutes.
Serving Size: makes 16
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Combine the extracts, schnapps and cranberries in a small bowl, set aside.
Whisk flours, kinako, flaxseed, sugar, baking powder, nutmeg and salt in a large bowl.
Add the coconut oil and almond milk and egg and mix briefly.
Add the cranberry mixture with liquids, caramel bits, chocolate chips and almonds. Stir to form a dough.
Turn out onto the cookie sheet and form into a log about 8 ½” long and ½” thick.
Bake for 25 minutes. Let log cool for about 20 to 30 minutes.
Set on a cutting board and slice crosswise into ½” slices.
Stand the slices on the baking sheet so that both sides are exposed and bake for 10-12 minutes.
Serving Size: makes 16
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.