The base of this gluten-free biscotti recipe is made with just 5 ingredients –almond flour, salt, baking soda, honey, and egg. After mixing these healthy ingredients together to form the dough, you simply stir in the next 3 scrumptious ingredients –dried cranberries, dark chocolate, and pecans. Voila, you’ve got incredibly tasty paleo biscotti cookies!
Every newly diagnosed celiac I know wants a good gluten-free cookie recipe. I sure did when I was diagnosed with celiac disease in 1998. I like that this healthy biscotti recipe is made with high-protein almond flour, rather than rice flour, which is the flour typically used in gluten-free desserts.
Quick and easy this paleo biscotti recipe is perfect with a cup of tea for a healthy dessert or nutritious 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
Ingredients
- ½ cup honey
- 1 large egg
- 3 cups blanched almond flour (not almond meal)
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- ½ cup chocolate chips
- ½ cup dried cranberries
- ½ cup pecans, chopped
Instructions
- In a large bowl, blend honey and egg with a hand blender
- In a separate bowl, stir together almond flour, salt, and baking soda
- Add dry ingredients to wet, stir until combined
- Mix in chocolate, cranberries, and pecans
- Form dough into 4 logs 5" long and 3" wide on a parchment paper lined baking sheet
- Bake at 350°F for 20 minutes
- Remove from oven and cool for 2 hours
- Transfer log to a cutting board and cut into ½ inch slices on the diagonal
- Place biscotti on parchment lined baking sheet
- Bake at 350°F for 6 minutes, turn slices over and bake for an additional 6 minutes
- Remove from oven, let cool until crunchy, about 20 minutes
- Serve
Here are some of my other gluten-free dessert recipes:
sofia says
Dear Elana,
I made this rolls as you said, and after 20 minutes they were completely burnt on the outside. I am pretty sure there is something wrong with my oven, but what do you recommend? Maybe to cook it at a lower temperature?
Elana says
Sofia, thanks for your comment! I would not know what to recommend since we don’t know what your oven temp is, but feel free to experiment and let me know what works :-)
Elana Amsterdam says
Hi Connie,
Thanks for your comment. I made the original recipe and encountered similar issues to you, so I retested it a bunch of times to come up with a newer and better version above.
Elana
Ali says
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!
Elana Amsterdam says
Hi Ali,
I don’t think the lack of frothiness is the issue, I’m guessing it could be the type/brand of almond flour used in the recipe. The description you give above is generally what happens when coarsely ground brands of almond flour are used in my recipes. For more information on this take a look at my almond flour page:
https://elanaspantry.com/ingredients/blanched-almond-flour/
Elana
Carm says
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?
Elana says
Hi Carm, yes, that is the issue, my recipes require blanched almond flour, and best results come from using the recommended brands that are in green text in the ingredients portion of the recipes. For additional information on baking with almond flour you may want to check out this page:
https://elanaspantry.com/almond-flour/
I hope you enjoy the biscotti next time!
Elana
Jehan says
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!
Trista says
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.
Angela says
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.