Cranberry Pistachio Biscotti

Preparation

1. Gather your required ingredients.

   

1. Preheat your oven to 195°C (380°F). Line a baking sheet with parchment paper.

1. Combine the psyllium husk and water in a small bowl. Let it sit for 3 minutes to thicken.

   

Mix Wet Ingredients

1. Add the honey (or maple syrup), softened butter, egg, and lemon zest to the thickened psyllium mixture. Whisk until well combined.

   

Combine Dry Ingredients

1. Whisk together the brown rice flour, sorghum flour, coconut sugar, baking powder, and salt in another bowl.

   

Form the Dough

1. Mix the wet ingredients into dry ingredients to form a dough.

   

1. Gently fold in the dried cranberries and pistachios.

   

Shape & First Bake

1. Divide the dough into 2 equal portions, rolling each into logs about 3 cm (1.2 inches) thick. 

   

1. Brush the logs with beaten egg.

   

1. Bake at 195°C (380°F) for 10–12 minutes until slightly golden. Remove from the oven and let cool for 10 minutes.

   

Second Bake

1. Reduce oven to 160°C (320°F).

1. Slice the logs diagonally into biscotti about 1 cm (½ inch) thick. Arrange slices back onto the baking sheet.

   

1. Bake again for 18 minutes until crisp and golden.

Cool & Serve

1. Allow the biscotti to cool completely on a wire rack.