I've had only rave reviews from these dehydrated, gluten-free biscotti.
You will need:
6 cups almond flour
6 tablespoons applesauce or date paste
1 cup dried cherries or cranberries, chopped
3/4 cup raw pistachios
1 cup maple, date or raw cane sugar
3/4 teaspoon sea salt
In a large bowl, blend all the ingredients by hand until throughly combined. Divide the dough in half and shape directly on Teflex sheets into two long rectangles, slightly mounded in the center. Slide Teflex sheets onto dehydrator screens and dehydrate at 115F for 2 to 3 hours or until outsides feel dry.
Remove the dough from dehydrator and cut into bars about 3/4 inch wide. Place them directly onto the dehydrator screens and dehydrate further for 12 hours or more, until slightly crisp.
I am sure that you could bake these at 350 degrees F as in traditional biscotti. However I do find that the dehydrator produces the perfect amount of crispness that I enjoy.
or enjoy with a cappuccino
Photos courtesy of my sister-in-law Zena and my niece, Alexis