Chocolate & Cherry Almond Biscotti
Makes approx. 3 dozen

Ingredients:

Dry:

1 C. PureLiving Sprouted Brown Rice Flour

1 C. Shiloh Farms Tapioca Flour

1/4 C. Shiloh Farms Almond Flour

1 tsp. baking powder

1/4 tsp. Shiloh Farms Himalayan Pink Salt

Wet:

4 Tbsp. butter, softened

1 C. unrefined sugar

2 large eggs, lightly beaten

3/4 C. PureLiving Sprouted Almonds, toasted and coarsely chopped

1/3 C. Shiloh Farms Organic Sour Cherries, coarsely chopped

1/2 C. Shiloh Farms Allergen Free Dark Chocolate Chips

Directions:

1.  Preheat oven to 350°

2.  In a medium bowl, combine dry ingredients and set aside

3.  In a separate large mixing bowl, cream together butter and sugar until light and fluffy

4.  Add the eggs one at a time, mixing well after each addition

5.  Dump dry mixture into wet mixture and stir to thoroughly combine; mix in almonds, cherries, and chocolate chips

6.  Divide dough in half; on a cookie sheet, shape each half into a loaf measuring approximately 12″ long and 2″ wide

7.  Bake in preheated oven for 35 minutes; loaves should be golden brown with a lightly cracked exterior

8.  Remove loaves from the oven and allow to cool slightly; lower oven temperature to 325°

9.  Using a serrated knife, cut loaves on the bias to create 1/2″ wide slices

10.  Place cut side down on a cookie sheet and bake for 6 minutes; turn biscotti over and bake an additional 6-8 minutes on the other side

11.  Allow biscotti to cook completely on wire rack before serving