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.
Cranberry Orange Biscotti
- 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.
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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! =)
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
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)
curious, Elana’s cookbooks and recipes are ALL grain free, what ingredient does she use that you think is a grain?
maybe arrowroot ?
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 !
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.
Elana these are just the bomb. We loved them so much that I am making a double batch today for a dinner party tomorrow.
How do i keep these biscotti fresh and crispy? Everybody in my house love them.
Thank you for your great recipes…
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?