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Cranberry Chocolate Biscotti

gluten free cranberry chocolate biscotti recipe
Enjoy this quick and easy gluten free biscotti recipe.

Every newly diagnosed celiac wants a good gluten free cookie recipe. This recipe for chocolate biscotti with cranberries is made with high protein almond flour which is a Paleo/primal friendly ingredient and very nutritious. Quick and easy to make this biscotti recipe is perfect with a cup of tea for a dessert or snack.

My friend Aimee was here the other day and I gave her one of these biscotti fresh out of the oven. She is not on a gluten-free foods diet, so I was concerned she might not be as enthusiastic about them as my family is.

I asked her how the biscotti tasted and she replied, “this is one of the best things I’ve ever eaten!” She’s more of the quiet and understated type, so her feedback meant a lot to me.

Cranberry Chocolate Biscotti (use this)


  1. In a large bowl, combine honey and egg and blend with a hand mixer until fluffy, about 5 minutes
  2. In a separate bowl, stir together almond flour, salt, and baking soda
  3. Add in dry ingredients to wet and stir until combined then fold in chocolate, cranberries, and chopped pecans
  4. Form dough into four logs about 5 inches long and 3 inches wide on a parchment lined baking sheet
  5. Bake at 350° for 20 minutes
  6. Remove from oven and cool for 2 hours
  7. Transfer log to a cutting board and cut into ½ inches slices on the diagonal
  8. Place the biscotti on the parchment lined baking sheet
  9. Bake at 350° for 6 minutes, turn slices over and bake for another 6 minutes or until golden brown
  10. Remove from oven, let cool until crunchy about 20 minutes and serve

Makes 36 biscotti

Update: due to feedback in the comment section I have re-tested this recipe. Since it worked for many, I am leaving the original recipe below.

Cranberry Chocolate Biscotti (old version)


  1. In a large bowl combine agave, eggs and vanilla and blend with a hand mixer until fluffy, about 5 minutes
  2. In a separate bowl, stir together almond flour, salt and baking soda
  3. Add dry ingredients to wet and stir until combined then fold in chocolate, cranberries and chopped pecans
  4. Transfer dough to a parchment paper lined baking sheet and form a log about 12 inches long and 3 inches wide
  5. Bake at 325° for 30 minutes
  6. Remove from oven and cool for 20 minutes
  7. Transfer log to a cutting board and cut into ½ inch slices on the diagonal
  8. Place the biscotti on the parchment lined baking sheet
  9. Bake at 325° for 15 minutes, turn slices over and bake for another 15 minutes or until golden brown
  10. Remove from oven, let cool until crunchy about 20 minutes and serve

Makes 24 biscotti

posted on April 12, 2007, 28 comments

  1. Anna Rhoades

    What can you use instead of agave nectar?

    • robyn

      Anna Rhoades, I often use Coconut Secret’s Coconut Nectar in place of agave as it’s also a sticky liquid (so it doesn’t change the recipe) and supposedly much healthier than agave with a low glycemic index and more nutrients. (Of course, they said that about agave at first, too! But I’ll keep using it until I hear otherwise.) I get it at Whole Foods.

      I tend to cut back on the quantity a little because I do find it maybe slightly sweeter than agave and I don’t like things very sweet anyway.

  2. Anna,

    I get asked this type of question a lot. I set up a frequently asked questions page which addresses substitutions in my recipes. Please see my faqs for more information.

    You may also want to post a topic on this issue in the forums.


  3. elana

    What a coincidence! My name is Elana, and I’m a gluten-free vegetarian…with vegan tendancies! What are the odds? Amazing.

  4. Elana,

    That is too funny!


  5. Lisa

    Hi Elana,
    I just made brownies out of this recipe; I added 1/4 cocoa powder and left out the cranberries, poured the batter into a 4 x 8 pyrex and baked just until set, they came out delicious! I’m sure you could probably enhance the recipe, but thanks for the starting off point. It’s so great to find gluten-free recipes that are more health conscious,

  6. Lisa,

    That sounds incredible!


  7. I made these today, but with some substitutions using what I had on hand.

    I substituted xylitol for the agave, used walnuts and bits of unsweetened chocolate and added a pinch of stevia since I was using unsweetened chocolate. So yummy.

  8. Shannon,

    Wow, love your substitutions. Very low-carb! Wish I could digest xylitol, though it doesn’t agree with me. Your version sounds delicious!!!


  9. jewels

    Your recipes look fantastic. I have 2 people in my house with type 1 diabetes and another child with severe tree nut allergies. Can you recommend any other non nut based flour as a substitute for your recipes?

  10. Daniel


    you might want to check out Elana’s FAQs regarding ingredient substitutions…

  11. Nikki

    I have made two attempts at this recipe and each time I have burned the cookies. I even used an oven thermometer to check the oven temperature and a ruler to measure out the width of the cookie slices. Any suggestions? Thank you.

    • Jessica

      Hmmm… I’ve made these twice and each time they have come out great.

      What kind of almond flour are you using? also, is it blanched almond flour? did you substitute any of the ingredients?

      • Nikki

        Thank you. Hmmm… I used blanched almond flour. My only substitutions were: amaretto-soaked cherries for cranberries and almond slivers for pecans (because of a ruffly-nut allergy). Could it be the boozy fruit?

  12. I made a chocolate version of this and posted the substitution. They turned out great! http://whaticrave.wordpress.com/2010/11/17/chocolate-chunk-hazelnut-biscotti/

  13. kelsey

    Hi Elana,

    I’m making these as a Christmas gift!! Thanks so much for everything you do! I love your website!

  14. hi Elana,

    Quick question…I have your cookbook, and notice the cookbook recipe has grapeseed oil as one of ingredients, but not on ingredient list here. Have you found it works out better one way or the other? I was planning on making these today, and wasn’t sure which version is your latest (or preferred).

    thanks so much! As usual, love your site and your cookbook, and have referred many to both!


  15. The first time I made this the biscotti got quite dark, not burned but close to it. I just made it again today, but I decreased the 2nd and 3rd bake times to just 10 minutes each. The biscotti looks perfect.

  16. Trista

    I made these with Enjoy Life’s mini chocolate chips instead of the chocolate drops, with Zante currants instead of raisins, and walnuts instead of pecans. I was just using ingredients I had on hand.

    They turned out WONDERFUL.. AMAZING. I have never made biscotti before, but I’ve never made a recipe from Elana that wasn’t great.

  17. Jehan

    Love this recipe!!! tried it today (half quantity) just to test it out and fell in love! I’m going to replace the flavour with date and walnuts and add mixed spice to it at the weekend for my inlaws ???????????? thank u so much for the recipe!

  18. Connie O’Mara

    These did not work for me. The bottom of each log got too brown and the second one, which I took out after less time so it did not burn was almost raw in the middle. I used Honeyville Blanch Almond Flour which is VERY expensive and recommended by other gluten free recipe blogs. I made no substitutions. I am not sure why this did not work.

  19. Carm

    I have tried this recipe 3 times and it never turns out right! I am using regular almond flour – is that why? When I take the log out of the oven it is still very soft but the ends are very cooked. What am I doing wrong?

  20. Ali

    Just took the logs out of the oven and they spread quite a bit. I’m waiting for them to cool, so I can slice them and put them back in the oven. I noticed right off the bat that something was off because when I whipped the honey and egg, it didn’t actually get fluffy. I kept the hand mixer on for a good 5 minutes, but it stayed a frothy consistency. Is that normal? The only substitutions I made were chopped almonds/raisins for the pecans/cranberries. Could the fact that my egg mixture didn’t get fluffy be the cause of my logs spreading out or could it be something else? Thanks!

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Comments are greatly appreciated! Unfortunately Elana is not able to answer substitution questions, as the only way to know if something works is to test it, and she does not provide this service. If you have a substitution question, please don't hesitate to leave a comment here, and another reader may jump in to answer. ↑ back to top