Cranberry Chocolate Biscotti

1/2 cup agave nectar
2 eggs
1 tablespoon vanilla extract
3 cups blanched almond flour
1/4 teaspoon celtic sea salt
1 teaspoon baking soda
1/2 cup dark chocolate chips 73% cacao
1/2 cup dried cranberries
1/2 cup pecans, coarsely chopped

1. In a large bowl, combine agave, eggs, and vanilla. Blend with a hand mixer until fluffy - about 5 minutes.
2. In a separate bowl, stir together almond flour, salt, and baking soda.
3. Add dry ingredients to wet and stir until combined.
4. Fold in chocolate, cranberries, and chopped pecans.
5. Transfer dough to a parchment lined baking sheet and form a log about 12 inches long and 3 inches wide.
6. Bake at 325 degrees F for 30 minutes.
7. Remove from oven and cool for 20 minutes.
8. Transfer log to a cutting board and cut into 1/2 inch slices on the diagonal.
9. Place the biscotti on the parchment-lined baking sheet.
10. Bake at 325° for 15 minutes. Turn slices over and bake for another 15 minutes or until golden brown.
11. Remove from oven. Let cool until crunchy - about 20 minutes. Serve.

Makes 24 biscotti.

Source: Elana's Pantry