Cranberry Chocolate Biscotti

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

Print Pin Recipe
Servings 36 biscotti



  • 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
Prep Time 10 mins
Resting Time 2 hours
Cook Time 36 mins
Total Time 2 hrs 46 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

Here are some of my other gluten-free dessert recipes:


29 responses to “Cranberry Chocolate Biscotti”

  1. 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?

    • 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 :-)

  2. 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.


  3. 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!

  4. 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?

    • 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:

      I hope you enjoy the biscotti next time!

  5. 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!

  6. 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.

  7. 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.

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