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 Recipe
  1. In a large bowl, blend honey and egg with a hand blender
  2. In a separate bowl, stir together almond flour, salt, and baking soda
  3. Add dry ingredients to wet, stir until combined
  4. Mix in chocolate, cranberries, and pecans
  5. Form dough into 4 logs 5" long and 3" wide on a parchment paper lined baking sheet
  6. Bake at 350°F for 20 minutes
  7. Remove from oven and cool for 2 hours
  8. Transfer log to a cutting board and cut into ½ inch slices on the diagonal
  9. Place biscotti on parchment lined baking sheet
  10. Bake at 350°F for 6 minutes, turn slices over and bake for an additional 6 minutes
  11. Remove from oven, let cool until crunchy, about 20 minutes
  12. Serve


29 responses to “Cranberry Chocolate Biscotti”

  1. Hi Elana,

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

  2. 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.

    • 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?

      • 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?

  3. 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?

  4. Shannon,

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


  5. 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.

    • Shannon,

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


  6. 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,

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

    • 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.


    • 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.

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