Healthy Holiday Biscotti: A Sugar-Free, Gluten-Free Italian Classic

1. Position rack in the middle of the oven and preheat to 325°F (165°C)
2. Line a 9×5 inch loaf pan with parchment paper, leaving overhang for easy removal
3. Ensure egg whites are at room temperature for optimal volume

Creating the Batter

1. In a clean, dry bowl, beat egg whites until just foamy (avoid beating to stiff peaks)
2. Gently fold in date paste until thoroughly incorporated
3. Add both rice and oat flours, mixing until a thick, uniform batter forms
4. Carefully fold in whole almonds and dried cranberries, ensuring even distribution

First Bake

1. Transfer batter to the prepared loaf pan
2. Use a spatula to smooth the top evenly
3. Bake for 25-30 minutes until firm to touch
4. Remove from oven and allow to cool for 10 minutes
5. Using parchment paper overhang, carefully lift from pan

Second Bake

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