Gluten Free Cranberry Chocolate Biscotti

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Yields:12

2 3/4 cups gluten free all purpose flour blend 

2 teaspoons gluten free baking powder 

1 teaspoon gluten free xanthan gum 

1 teaspoon sea salt

3 large room temperature eggs 

1 cup sugar  

1 cup dried orange flavored cranberries 

1 cup dark chocolate chips

Preheat oven to 350 F

Combine all the dry ingredients including chocolate chips and dried cranberries. Beat sugar and eggs until light and fluffy and add to the dry ingredients to combine. The dough will be very sticky so wet your hands to form dough into a log and press down to about 1/2" thickness on a lined cookie sheet. Bake for 40 minutes. Remove from the oven. 

Lower temperature to 325 F

Cut lengthwise when it's cool enough to handle with a very sharp knife. Bake a further 20 to 30 minutes or until dry and firm to touch.

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