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
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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”

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

  2. 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)

  3. 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 !

  4. 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.

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

  6. 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

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