cranberry orange biscotti

Cranberry Orange Biscotti

These vegan, gluten free Cranberry Orange Biscotti are delicious with a cup of tea or after dinner as a light (or lite) treat.

My younger son thinks these are delicious and packed some in his lunch last night for today…the last day of school.  Summer.  Hooray!  The boys are very happy to be free.  And play lots of baseball this summer.  I’m looking forward to taking them to the pool and splashing around with them and their friends.

Print Recipe
Cranberry Orange Biscotti
Serves:12baby biscotti
  1. In a food processor, combine almond flour, arrowroot powder, salt and baking soda
  2. Pulse until ingredients are well combined
  3. Pulse in agave nectar and orange zest until the dough forms a ball
  4. Remove dough from food processor and work in cranberries and pistachios with your hands
  5. Form dough into 2 logs on a parchment lined baking sheet
  6. Bake at 350° for 15 minutes, then remove from oven and cool for 1 hour
  7. Cut the logs into ½ inch slices on the diagonal with a very sharp knife
  8. Spread slices out on a baking sheet and bake at 300° for 12-15 minutes
  9. Remove from oven and allow to cool, set, and become crispy

As I recently mentioned on Facebook, I was making a delicious Asian dinner the other night (Chicken Wraps with Tangy Peanut Sauce -stay tuned for that).  I went out to the front yard to pick some cilantro…and harvested an advance copy of my cookbook from the UPS man.

And while I won’t be making any videos like this one, I think it looks beautiful.  Ok, I know I’m biased, however, let’s just say, I’m very happy with it.  My publisher, Ten Speed Press did a fabulous job and so many thanks go to them.

For frequent updates and bits of news about what’s cooking in my kitchen, come on over and friend me on Facebook.


  1. susan says

    Hi. I’ve been making these biscotti for a few years and I LOVE them! I have forever been having difficulty with making them crispy. Sometimes they come out and cool crispy and then lose the crispiness. Sometimes they just never get crispy. I’ve tryied dozens of times to cut them differently, cook them differently, etc… Am I missing something? Are they never really going to be as crispy or stay as crispy as a regular wheat biscotti? If there are any suggestions other than cutting them differently (tried that) you can give me for cooking and/or storing to keep the crisp, I’d really appreciate it. I love these either way, just want to try to get them hard :)

    • Elana says

      Hi Susan, if the biscotti lose their crisp you could try putting them back in the oven on a very low temp for 5-10 minutes to dry them out. If you do this please let us know how it goes :-)

  2. Beth says

    Hi janet – one of the greatest things about the biscotti is that they do NOT have eggs!

    One issue I have with the recipes though is that they say to shape the batch into two logs. They are tiny! So I end up doubling the batch and forming into two small logs to cut up. Anyone else find the batch to be too small for 2 logs??

  3. says

    I just made these and wow! I am not gluten free but often entertain and feel bad that I don’t have an alternative treat for my GF guests. I love the texture-almost like a macaroon-this recipe is a keeper!

  4. pat marino says

    I cannot get your cranberry orange biscotti to stay crunchy after baking. I am new to gluten
    f ree baking. please help. thank you.

  5. says

    Thanks for the great Paleo friendly recipe. I have two of your great cookbooks but can no longer use them because I can no longer eat any grain. AND I haven’t been brave enough to try to duplicate them grain free. Thanks for this. If you ever feel like it, I use to love chocoloate chocolate chip biscotti (hint, hint)

  6. Erny says

    I tried this recipe last week. It turned out chewy, I had to bake them 3 times so it’s crispy outside but still chewy inside. I just used hand to mix all of the flour and slice them 1/2″ thick as the instruction. Do they supposed to be chewy ? Thanks Elana !

  7. Dan says

    Thank you for the great recipe! I was doing well using a mix of rice, tapioca and sorghum flours in place of almond flour and without the orange zest by adding a quarter cup of milk but the last few tries have crumbled completely when I tried to slice them. Has anyone else succeeded in modify the recipe to replace the almond flour? When I had the recipe working I got a terrific “rusk” that I was using as a staple for eating with cheese etc.

  8. JoAnn says

    Elana these are just the bomb. We loved them so much that I am making a double batch today for a dinner party tomorrow.

  9. Amanda says

    Hello I have just made these and love them!!!! thanks so much

    What I am wanting is to make a chocolate /carob biscotti… could I substitute 1/2 of the almond flour for carob powder and then the cranberries for caron chips?


  10. johanna says

    Awesome recipe! Just got around to making it yesterday and it was simply deeeee-lish! Thank you Elana!!! And have been meaning to order your book and saw it at Wegmans in the Gluten Free aisle! Had to get it! Funny it was right above the arrowroot powder :)

  11. says

    Elana where do you purchase dried cranberries without cane sugar added? I’m assuming you’ve found some without it, so far I haven’t been able to!
    Have a lovely day :)

  12. says

    Thanks so much everyone for your wonderful comments and good wishes! Per questions and comments, I would like to highlight a couple of things:

    1) Lolita Hanks is offering a new service with monthly gluten-free menus, it looks really good for people that need some extra support.

    2) A few people above asked about purchasing my book. If you go to you can order a copy that will arrive on your doorstep July 16th, 2009!

    Be well,

  13. says

    I made these today and they totally rock!! I had to use pecans instead of pistachios because that’s what I had on hand. They are better than what I remember I used to eat in cafes before I went GF. Thanks, Elana!

  14. says

    Congrats on getting your book! That is an awesome feeling. I watched it happen to my husband and his book on Executive Leadership. Not as exciting as gluten free foods but he was stoked. I think you absolutely need to make a video. Your own style of course. It would be great to see a real book in real hands. Can’t wait to get my hands on yours. Making Twinkies and orange cake this weekend! Next we’ll try this biscotti. I love it and miss it. Thank you!

  15. says

    I was wondering what the green was in the photo for the biscotti … pistachios, of course! I remember you’ve used them in baking before. Yum. Another great recipe for when I do tea with our girlfriends!

    The video was fun, but I think I like your chocolate chip cooking video better. ;-)

    Sending many, many congratulations on getting your book!! I can’t imagine how exciting that is! :-) I know it will be a huge hit!


  16. Theresa Watson says

    Hi Elena,

    Sorry I haven’t written lately — having some health challenges — but all is getting better.

    Being an Italian I am always so delighted to get your various biscotti recipes — they are about as close to white flour as you can get.

    I have pre-ordered your book months ago and can’t wait for it to arrive.

    I recently ordered the BabyCakes cookbook and was a little disappointed because most of the recipes that I wanted, use Spelt flour which has gluten in it. Also the recipes have alot of ingredients. That is why I love all of your recipes — they are simple with just a few ingredients. Although her chocolate cupcakes are divine — with your icing though — your’s is the absolute best.

    Thanks again for all your hard work!!

    Best Wishes and Happy Summer with your boys,
    Theresa Watson
    Merritt Island, FL

  17. says

    Hi Elana,
    I just wanted to let you know I just recently made your cranberry bread recipe with a few changes due to other food restrictions. I made it with coconut flour but made it egg and nut free. I also used honey(less than recipe called for) and coconut oil. The taste was amazing!! The texture was good but a little too moist. I think next time I may try to use a little less oil. Anyway, thanks for a great recipe:)

  18. Karen says

    Hi Elana,

    I love cooking with nut flours though I usually sub hazlenut for almond (cheaper where I live). My question is: Are the recipes in your cookbook also casein free? I am interested but have no interest in another book that calls for cheese (there are no decent subs). Thanks tons! Karen

  19. says


    As matron of honor– I need to show up with something delicious to share at the shower I’m attending in a few weeks. No one believes me that “the way I eat” can taste good. I will make these and they will change their minds ;-)

    Happy almost weekend! Facebook is addicting, watch out!

  20. says

    I have written a comprehensive menu planner for those adopting gluten and casein free lifestyle. The menu planner is for families but can be adapted to individuals. There are 3 meals a day 6 days a week of delectable, nutrient dense foods that are low sugar and anti-inflammatory.

    Each week’s menus come with the recipes, how to utilize leftovers, preparation and shopping lists as well as medical lessons designed to inform and change behavior.

    Please let me know if I can send more information for your site.


    Lolita Hanks, FNP

    • says

      Try clicking on the word “arrowroot” powder in the recipe above and you will be taken to a site where you can purchase it online.

  21. says

    Cool, I love pistachio! I look forward to your spin on spicy Thai peanut sauce. I have plans soon to make some of my own because I’ve been craving some good GF asian with noodles! I hope the boys enjoy their last day of school!

  22. says

    I love the almond heart on the header too! I forgot to mention that before -what a great idea!

    Also I forgot how much I miss biscotti in my tea and coffee until I saw this photo! Now I have to make them!

    Love, Kelly

Leave a Comment

Your email address will not be published. Required fields are marked *

Your comment will need to be approved before it will appear on the site. For substitutions, the only way to know is to try!