I haven’t had biscotti in probably close to 5 years. What I remember about it was the unique flavors and how good it went with tea or coffee. I wanted to create one more festive baking recipe this year and so after playing around with some ingredients I came up with this recipe for an Orange Cranberry Tiger nut Biscotti.
This dough is very peculiar as it changes a lot throughout the process. It starts out as really crumbly until you add in the gelatin eggs. Then it will seem far too wet and a bit sticky when you put it on the pan. Like this:
But then after you cook it, it will firm up a bit..but still not like biscotti. You will have to let it cool for an hour, then slice it and return it to the oven to get it to crisp/harden a bit more. Be careful not to burn it, watch it closely! But eventually, it will look like biscotti. The flavor combination of cranberries and orange are so good! The tiger nut gives it the crunch factor you’ve been missing without nuts.
Here is the finished product! I hope you enjoy and that this recipe will make it to your Christmas table this year!
XO Meagen Ashley
*This recipe has been shared on the Paleo AIP Recipe Roundtable
Orange Cranberry Tiger-nut Biscotti
An AIP festive biscotti perfect for the holidays!
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Combine the honey, vanilla and orange zest in a medium bowl.
Add the dry ingredients (tiger nut flour, arrowroot, salt, baking soda) to a medium sized bowl. Stir.
Pour the dry ingredients into the bowl with the wet ingredients. Stir until a dough forms - it will be crumbly at this point.
Prepare the gelatin eggs. Put 1/2 cup of water into a small sauce pan and sprinkle the gelatin over top of the water and allow it to bloom for about 5 minutes. Then turn the heat onto medium low until all of the gelatin has melted. Whisk quickly until it is nice and frothy and then pour it into the dough mix. Stir by hand to fully incorporate (work quickly).
Stir in the chopped tiger nuts and diced cranberries. Spoon onto the lined baking sheet. Smooth into a long rectangle shape with the back of a wet spoon.
Bake for 12-18 minutes, until the top is golden brown. Remove from the oven and let it cool for 1 hour.
Slice the biscotti into 1 inch thick pieces on a diagonal. Then stand the sliced pieces up on their sides on the pan.
Return to the oven for another 15 minutes or so until they harden and crunch off. Check them every few minutes as they will darken quickly.
Cool and then store in the fridge for up to 1 week or store in the freezer for 3 months.