Pecan Blueberry Biscotti

3 eggs 
1 cup avocado oil
1 tsp vanilla
1 cup white sugar 
3 cups almond flour 
1 tsp cinnamon
2.5 tsp baking powder
Pinch of salt 
Zest of 1 orange
1/2-2/3 cup each dried blueberries and chopped pecans (can use candied pecans if desired)
Handful white chocolate chips, optional

Preheat oven to 350°F. 
In a large bowl, mix together wet ingredients then add in all dry ingredients, up to salt. 
Once dough starts to form, mix in orange zest, dried blueberries and chopped pecans. 
Form into logs on parchment lined baking sheet. Make sure to separate the logs more than you would for regular cookies, because it does spread a lot. 
Use a knife to mark where you’ll be slicing the biscotti after it bakes. 
Bake for 30 minutes. 
Remove from oven and let cool. If logs are now touching, just separate them with a knife. Slice into biscotti and lay on its side. 
Reduce oven temperature to 300°F and bake until biscotti hardens, about 30 minutes 

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