Makes 8 Biscotti
Ingredients - Biscotti
2 single-serving pouches Wheat-Free Market Mixed Berry Muffin Makers
(a singe-serving pouch = 1/3 cup plus 1 tablespoon from bulk package)
1 ½ tablespoons dried cranberries (minced)
1 ½ teaspoons Virtue Sweetener
2 large eggs
2 tablespoons butter
2 tablespoons coconut oil
1 teaspoon vanilla
1-2 tablespoons Wheat-Free Market All-Purpose Baking Mix
1 teaspoon sliced almonds
Ingredients - Icing:
1 tablespoon Virtue Sweetener
1 tablespoon coconut oil (softened)
½ tablespoon butter (softened)
1 tablespoon milk
1 teaspoon cream of tartar
1-2 drops of vanilla
Directions - Biscotti:
Preheat oven to 350 degrees. In a medium bowl, combined muffin mix, cranberries, sweetener and eggs. In a small bowl microwave butter and coconut oil for about 20 seconds until melted. Add melted mixture and vanilla to the bowl and stir until it forms a sticky dough. Sprinkle work surface with 1-2 tablespoons of baking mix. Turn dough out onto “floured” surface. Roll dough into a ball adding “flour” as necessary to prevent sticking. Divide in half. Place onto a non-stick cookie sheet. Form each half into a 3” x 6” loaf, flatten tops. Place 4” apart. Garnish tops by firmly placing slice almonds. Bake for 22-25 minutes or until lightly golden brown. Remove from oven. Cool for 15 minutes.
On cutting board, slice each loaf length-wise into 4 equal slices. Place slices back onto cookie sheet 1” apart. Return to oven; bake for 12-15 minutes or until golden brown. Remove from oven. Cool 10 minutes. Drizzle with vanilla icing.
Directions - Icing:
In a small bowl use an electric mixer to combine all ingredients. Mix until consistency is a smooth paste.