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Mindful : December 2014
December 2014 mindful 35 Cranberry and Pistachio Olive Oil Biscotti Makes about 20 (3" by 1") pieces 1⁄2 cup white rice flour 1⁄2 cup quinoa flour 1⁄3 cup cornstarch 1⁄2 cup almond meal 1⁄3 cup blond cane sugar 1 teaspoon baking powder Pinch of sea salt 1 tablespoon pure vanilla extract 2 large eggs 1⁄4 cup olive oil 1⁄2 cup dried cranberries 1⁄2 cup shelled unsalted green pistachios, coarsely chopped In a large bowl, combine the white rice flour, quinoa flour, cornstarch, almond meal, blond cane sugar, baking powder, and salt. Beat with a whisk to combine. Add the eggs, vanilla, and oil. Combine with a wooden spoon (or by hand). Add the cranberries and pistachios and continue to work to combine—the dough is sticky but should stay together. Cover and place in the fridge for 1 hour. Preheat the oven to 350°F and have a baking sheet covered with parchment paper ready; set aside. Transfer the dough to a lightly floured working surface and divide in two. Shape two 2 1⁄2-inch logs. Transfer the logs onto the baking sheet and bake for 20 minutes. Remove from the oven and let cool for 5 to 10 minutes. Using a serrated knife, cut 1-inch pieces, and place them on the sheet. Bake for 10 to 15 more minutes, or until they are light golden in color. Remove and let cool completely. food