Cranberry Orange Gluten Free Biscotti

Instructions

1. In a large mixing bowl whisk together the oat flour, baking powder, ginger and orange zest. Set aside.
2. In a medium sized mixing bowl use an electric mixer to beat together the sugar and coconut oil. Scrape down the sides as need. Add the vanilla extract and egg until creamy and full combined.
3. Add the egg mixture the oat flour mixture and mix together until combined and a dough forms. Once fully mixed cover the dough with plastic wrap and refrigerate for at least 20 minutes so that the dough becomes less sticky and easier to handle.
4. Preheat the oven to 325°F/160°C while the dough is chilling.
5. After refrigerating, roll the dough out on a lightly floured sheet of baking parchment and form a 12 inch by 3 inch log that's about 1/2 inch thick.
6. Transfer the baking parchment with the dough log to a baking sheet and bake in the oven for 20-25 minutes or until the edges start to turn a light golden brown. Remove the log from the oven and let cool for at least 10 minutes on the baking sheet.
7. Once cool enough to handle, use a serrated to slice the log into 1 inch slices. Lay the biscotti cut side up and return to the oven for another 12-14 minutes.
8. Remove from the oven and let cool. Dip one long side of the biscotti in white chocolate. Lay out on a large sheet of baking paper, chocolate side up. Sprinkle the chopped cranberries over the chocolate and let dry. 
9. Store in an airtight container and enjoy!