Cassava Flour Cranberry Biscotti

2 eggs
1/2 c. maple sugar
1/4 c. dried cranberries
1 1/3 c. Otto’s cassava flour
3/4 t. baking soda
1/4 t. sea salt

Preheat oven to 300 degrees F. Line a cookie tray with baking paper or a Silpat.

Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix until the dough comes together.

Shape dough into a log 10 x 3 x 1.5 inches on the baking pan. Bake for 40 minutes. Remove from oven to cool for a few minutes. Slice the log into 3/4-inch slices on the diagonal using a sharp knife on a cutting board.

Return the slices to the baking pan and bake an additional 30 minutes. Cool.

Cookies can be dipped into melted chocolate or white chocolate, if desired.