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Why This Recipe Works
The combination of rice and oat flours creates a perfectly crisp texture without gluten, while date paste provides natural sweetness without refined sugars. Egg whites serve as the primary binding agent, eliminating the need for oils while keeping the biscotti light and crispy. The whole almonds and dried cranberries add both nutrition and traditional holiday flavors.
Ingredients
For the Biscotti
45g (⅜ cup) rice flour
45g (⅜ cup) oat flour
3 egg whites (90-100g)
40g (2 tablespoons) date paste
100g (1 cup) dried cranberries
100g (¾ cup) whole almonds
Step-by-Step Instructions
Preparation
Position rack in the middle of the oven and preheat to 325°F (165°C)
Line a 9×5 inch loaf pan with parchment paper, leaving overhang for easy removal
Ensure egg whites are at room temperature for optimal volume
Creating the Batter
In a clean, dry bowl, beat egg whites until just foamy (avoid beating to stiff peaks)
Gently fold in date paste until thoroughly incorporated
Add both rice and oat flours, mixing until a thick, uniform batter forms
Carefully fold in whole almonds and dried cranberries, ensuring even distribution
First Bake
Transfer batter to the prepared loaf pan
Use a spatula to smooth the top evenly
Bake for 25-30 minutes until firm to touch
Remove from oven and allow to cool for 10 minutes
Using parchment paper overhang, carefully lift from pan
Second Bake
Using a sharp serrated knife, cut loaf into ½-inch thick slices while still slightly warm
Arrange slices flat on a parchment-lined baking sheet
Bake for additional 15-20 minutes until golden and crisp
Cool completely on wire rack
Pro Tips for Perfect Results
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