Cranberry Orange Biscotti

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Ingredients
Instructions
Nutrition

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.

Ingredients
Serves:
12baby biscotti
Print Recipe
Instructions
  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 paper lined baking sheet
  6. Bake at 350°F 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°F 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.

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

62 responses to “Cranberry Orange Biscotti”

    • Marie, I haven’t tried that so not sure. I went grain-free in 2001 and haven’t used typical gluten-free flours in a very long time. Sorry I can’t be of more help :-)

  1. 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 :)

    • 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. 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. I just looked at 3 of your biscotti recipes and didn’t see any eggs in any of them. Is that correct?

  4. 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!

  5. Would any other nuts meal (Brazil, Mac or walnuts) work other than almonds in your recipes? I cannot eat almonds.

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