Cranberry Chocolate Almond Biscotti

Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.

In a bowl, beat sugar, eggs and vanilla together. Add orange zest, bean flour, and cocoa powder and mix until almost combined. Add dried cranberries and almonds and stir to combine.

Divide mixture in half and shape into 2 logs, about 8 inches (20 cm) long. Place on baking sheet and flatten slightly to make log 1½ inches (4 cm) thick. Bake for 20 minutes, or until firm. Remove from oven and allow to cool completely.

Preheat oven to 275°F (140°C). Cut logs on diagonal into slices about ½ inch (1 cm) thick. Spread out in a single layer onto a baking sheet and bake, turning once, for 20 – 25 minutes. Transfer biscotti to wire racks to cool completely before serving. They can be stored in an airtight container for up to 1 month.