Almost too good to be true ... vegan, gluten-free, cranberry orange biscotti are a delicious treat to enjoy with a cup of tea or your preferred after-dinner elixir. Even the kids will love them!

Ingredients:

• 1 1/4 cups blanched almond flour
• 1 T arrowroot powder
• 1/4 tsp Celtic sea salt*
• 1/4 tsp baking soda
• 1/4 cup raw honey
• 2 tsp orange zest
• 1/4 cup dried cranberries
• 1/4 cup pistachios

Instructions:

• In a food processor, combine almond flour, arrowroot powder, salt, and baking soda.
• Pulse until ingredients are well combined.
• Pulse in agave nectar and orange zest until the dough forms a ball.
• Remove dough from food processor and work in cranberries and pistachios with your hands.
• Form dough into 2 logs on a parchment-lined baking sheet.
• Bake at 350°F for 15 minutes, then remove from oven and cool for 1 hour.
• Cut the logs into 1/2-inch slices on the diagonal with a very sharp knife.
• Spread slices out on a baking sheet and bake at 300°F for 12-15 minutes.
• Remove from oven and allow to cool, set, and become crispy.

Serves: 12 baby biscotti

* Celtic Sea Salt has a stronger taste than other salts. If you find your biscotti too salty for your liking, try reducing to a little less than a 1/4 tsp.

Image Attribution: Alex9500/bigstockphoto.com