Skinny Gluten Free Holiday Cranberry Biscotti

It's a nice cool quiet day so I'm making some Gluten Free Biscotti.  I love making these for Christmas and giving them as gifts.  Happy Holidays everyone and have a blessed week!!

Skinny Gluten Free Biscotti

Makes 24-30

Ingredients:

• ¹⁄₃ cup unsalted butter  
• ¾ cup coconut palm sugar or cane sugar
• 2 large eggs   
• 2 teaspoons pure gluten free vanilla extract
• 1 cup gluten free brown rice flour 
• 3/4 cup gluten free white rice flour
• 1/4 cup sweet rice flour 
• 1/2 cup tapioca starch
• 1 teaspoon xanthan gum  
• ¹⁄₈ teaspoon ground nutmeg-opt
• ½ teaspoon salt 
• 1 tablespoon gluten free baking powder 
• ½ cup almonds or walnuts, chopped fine
• 1/2 cup dried cranberries, chopped

Instructions:

1. Preheat oven to 325°F  Spray your baking sheet with canola.
2. Cream butter and sugar until light and fluffy. Add eggs, vanilla.
3. Combine flours together in a bowl. Slowly blend dry ingredients into creamed mixture. Stir in almonds or walnuts and cranberries if using. Add a little water if dough is too dry. Consistency should be soft and pliable.
4. Roll half of mixture into a log approximately 12 inches long. Place on baking sheet and smooth into loaf about 1/2 thick and still 12 inches long. Repeat with other half of mixture side by side on same baking sheet.
5. Bake for 25 minutes until set and lightly browned.
6. Place on rack to cool for 5 minutes. Cut loaves diagonally into slices 1/2" thick.
7. Place slices on their sides on the baking sheet. Return to oven for 5 minutes.
8. Remove from oven, flip slices over and bake an additional 5 minutes.
9. Cool completely and store in tightly covered container in the fridge.