Anise and coriander are a great holiday cookie combination and help provide flavor while reducing sugar.
2 1/2 cups gluten-free pastry flour (recipe below)
2 Tbsp flax meal
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp fine sea salt
½ cup coconut sugar
¼ tsp monk fruit powder
1 Tbsp anise seed
1 tsp whole coriander seed
1/4 tsp white peppercorns
1 tsp ground cinnamon
Zest and juice of one large lemon
Zest of one large orange
2 large eggs
1/2 cup cooled melted butter
1 cup roughly chopped toasted walnuts
1/2 cup dried cranberries (or dried cherries)
Preheat oven to 350 degrees
Mix the batter
Grind the spices together and set aside. Sift all the dry ingredients together including the ground spices. Combine the melted butter, lemon juice, zests, and eggs, and beat until smooth. Add dry ingredients to wet 1/3 at a time, mixing well. Mix in the nuts and cranberries.
Spread the batter out on an oiled parchment-lined baking sheet in a 1/2 inch thick rectangle. Bake for 20 minutes at 350 F. Cool for 10 minutes. Lower the oven temperature to 325 F. Cut into 1/2 inch thick slices. Lay the slices flat and bake for 8 minutes.
Turn over and bake for another 8 minutes. If you like your biscotti extra crunchy (and you have time), then dehydrate them at 160 F for 5 hours.