Cranberry Pistachio Sourdough Biscotti - Bloomcooking

Ingredients

• 180 g (¾ cup+ 2 Tbsp) Coconut or Panela Sugar
• 95 g (2/3 cup) Brown Rice Flour
• 90 g (2/3 cup) Sorghum Flour
• ½ tsp Baking Powder
• ¼ tsp Salt
• 70 g (½ cup) Dried Cranberries
• 70 g (½ cup) Pistachios (removed from shells, unsalted)
• 100 g Gluten-free Sourdough Starter
• 5 g (1½ tsp) Psyllium Husk
• 1 Large Egg, Room Temperature
• 1 Additional Egg, for Glazing
• 10 g (½ Tbsp) Honey or Maple Syrup
• 30 g (2 Tbsp) Butter or Vegan Butter, Softened or Melted
• Zest of 1 Lemon