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.
- 1¼ cups blanched almond flour (not almond meal)
- 1 tablespoon arrowroot powder
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- ¼ cup agave nectar or honey
- 2 teaspoons orange zest
- ¼ cup dried cranberries
- ¼ cup pistachios
- In a food processor, combine almond flour, arrowroot powder, salt and baking soda
- Pulse until ingredients are well combined
- Pulse in agave nectar and orange zest until the dough forms a ball
- Remove dough from food processor and work in cranberries and pistachios with your hands
- Form dough into 2 logs on a parchment paper lined baking sheet
- Bake at 350°F for 15 minutes, then remove from oven and cool for 1 hour
- Cut the logs into ½ inch slices on the diagonal with a very sharp knife
- Spread slices out on a baking sheet and bake at 300°F for 12-15 minutes
- 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.
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 :-)
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??
Janet Paula says
I just looked at 3 of your biscotti recipes and didn’t see any eggs in any of them. Is that correct?
Beth says
yes, no eggs
woodlandgnome says
Thank you, Elana ;-) https://forestgardenblog.wordpress.com/2014/12/06/biscotti-gone-but-fondly-remembered/ I loved your recipe, and wrote about it today on my blog. Best wishes for a great Christmas holiday, Elizabeth
carol 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!
Monica says
Would any other nuts meal (Brazil, Mac or walnuts) work other than almonds in your recipes? I cannot eat almonds.
Pasquale Marino says
Is it o.k. to bake your biscotti recipe useing A biscotti pan. would it change the outcome.
Elana Amsterdam says
Hi Pasquale,
I haven’t tried that as I don’t own a biscotti pan. If you do, please stop back by and leave a comment to let us know how it goes :-)
Elana
Pasquale Marino says
Sorry for taking so long to reply. Biscotti pan works fine.
Love your Biscotti recipes. Thank You. Pat Marino
.
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.
Jennifer Griffith says
I look forward to trying this recipe! I love biscotti’s, orange, pistachios! Sounds like a perfect combination!
janet kimball says
right now I can’t use honey. is there another non-sugar sweetner I can use? thanks!
Jennifer Griffith says
I’d like to know the same thing! =)
Sarah says
I’ve substituted maple syrup, honey and molasses and various combinations of those three. My favorite for taste and consistency is 1/2 maple + 1/2 molasses
Elana says
Thanks Sarah!
Helyn Dunn says
YAY! Can’t wait to try this recipe. Thank you, Elana!!!
Kathy Scollan 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)
Jessica says
curious, Elana’s cookbooks and recipes are ALL grain free, what ingredient does she use that you think is a grain?
liz says
maybe arrowroot ?
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 !
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.
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.
Sunisa says
Hi Elana,
How do i keep these biscotti fresh and crispy? Everybody in my house love them.
Thank you for your great recipes…
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?
thanks
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 :)
CoconutGal 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 :)
Rachel says
I get mine, which is sweetened only with apple juice, from Vitamin Cottage. They have a website and do ship. Hope this helps.
elana says
Hi There :-) I get mine from a company called The Raw Choice. Very expensive, however, they are raw, organic and fruit juice sweetened and I really enjoy using them (and eating them)! xoxo
elana 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 Amazon.com
you can order a copy that will arrive on your doorstep July 16th, 2009!
Be well,
Elana
Rachel 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!
Angela (Oh She Glows) says
Oh wow these look just wonderful! I love biscotti, but I’ve yet to make a vegan and gluten free version.
Kimi @ The Nourishing Gourmet says
Looks delicious! What does the arrowroot do in the recipe?
elana says
I use arrowroot powder as a thickener and according to Ayurveda it is very healing.
Diane-Thewholegang 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!
gfe-gluten free easily 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!
Shirley
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
elana says
Thanks so much Theresa and hope you get well soon!
Kimberly 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:)
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
elana says
Some are, some aren’t. Though I would say it’s 90% or more dairy free.
Lydia Seryogina says
Elana,
is your recipe’s in “The Gluten-Free Almond Flour Cookbook” vegan?
elana says
Some are, some aren’t.
Lydia Seryogina says
Thank you, from your answer I didn’t understand how many (what part) vegan bakering recipes in your book.
elana says
Hi Lydia, sorry about that. Some of the recipes in the book are vegan, though not all of them. I hope this is more clear.
Lydia Seryogina says
Elana, many thanks! :)
CoconutGal says
Yumlicious.
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!
elana says
Yes, it will change there minds!
Lolita Hanks, FNP-C 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.
Thanks,
Lolita Hanks, FNP
LK- healthy delicious says
these look so good! I’ve been looking all over for arrowroot powder though and I can’t find it anywhere. :(
elana 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.
Meagan 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!
Dr. Nishant Rao says
amazing – didn’t think biscotti could be g-free!
Thanks again
-Dr. Nishant
http://www.wellwire.com
becky says
would love to get my hands on a cookbook of yours – when will it be out for the commoner to purchase???
elana says
Just head on over to amazon to get yourself a copy. It pubs July 14th, in book stores. If you order from amazon it will be in your mailbox July 16th.
Kelly 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
Rachel says
Elana, will this work using a blender as I do not have a food processor? I love biscotti and have missed having them.
elana says
Not sure, haven’t tried that myself. If you do, please let us know how it goes.
Rachel says
It didn’t work so I ended up doing the whole thing by hand. They are so incredibly delicious and it’s good to know that some things don’t require machinery!