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Cranberry Almond Biscotti (gluten-free, paleo)

These gluten-free, paleo biscotti are made from almond flour and filled with dried cranberries and whole almonds.
Cranberry almond biscotti. Gluten-free, grain-free and paleo.

So, I noticed two things as I was scrolling through several of my recipes this week – 1) I tend to be an exclamation point over-user, and 2) I talk about the weather A LOT.

It’s not surprising that I use exclamation points all the time, if you met me in person you’d see that I’m a pretty energetic, bubbly person. And I get excited about well, almost anything. Recipe successes, sunshine, travel, hikes, chocolate…you get the idea. I tend to write how I talk (or at least I try to) and I guess that translates into lots of exclamation marks. Once I start to do videos, you guys will see what I mean.

And the weather, well, I don’t know why the weather holds so much interest for me, other than the fact that awesome, sunny weather makes me feel like a million bucks. And in my happy state, I guess I like to talk about it. But seriously, 5 recipes in a row talked about the weather. Ha! Okay, I’ll try to keep exclamation points and weather convos a little in check from now on. Because I can talk about other things – like these biscotti.

Cranberry almond biscotti. Gluten-free, grain-free and paleo.

Cranberry almond biscotti. Gluten-free, grain-free and paleo.

Cranberry almond biscotti. Gluten-free, grain-free and paleo.

These gluten-free, paleo biscotti are the perfect accompaniment to your morning coffee (I love Chemex coffee) or cup of sexy superfood hot chocolate. They’re crunchy and sweet, from the almonds and cranberries – and they’ll dunk beautifully in your beverage.

The recipe is quite versatile so if you’ve got any other dried fruit on hand, feel free to use what you have. The key with making biscotti (especially this gluten-free, grain-free version) is to not get them too wide on the baking sheet. They do flatten out a bit as they cook. My dough started approx 4 inches wide by 12 inches long.

Also, you’ve gotta have a little patience, as biscotti cook twice. First, you’ll cook the dough until it’s golden. Then, let it cool and slice it. But it’ll still be soft on the inside, so you’ll pop the sliced biscotti back in the oven to get crispy. The recipe is easy, it just takes a while with all the cooking and cooling. But the good news is that they’ll stay crunchy for about two weeks in a sealed container – so on my next biscotti batch, I may just double it.


Cranberry almond biscotti. Gluten-free, grain-free and paleo.

Cranberry almond biscotti. Gluten-free, grain-free and paleo.

(gluten-free, paleo) Cranberry almond biscotti. A delicious and crunchy paleo biscotti made with dried cranberries and almond flour.
4.67 from 6 votes

Cranberry Almond Biscotti (gluten-free, paleo)

Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 12 biscotti
Author: Lisa Bryan
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These gluten-free, paleo biscotti are made from almond flour and filled with dried cranberries and whole almonds.


  • 2 large eggs
  • 1/3 cup honey
  • 1 tsp vanilla
  • zest from one lemon
  • 1 1/2 cup almond flour
  • 2 tbsp arrowroot flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup dried cranberries
  • 1/2 cup almonds, roughly chopped


  • Preheat the oven to 350 degrees Fahrenheit.
  • Combine the eggs, honey, vanilla and lemon zest together in a medium bowl. Using a hand mixer, mix on high for 30 seconds, until frothy.
  • Add the flours, baking soda and sea salt to the mixing bowl and stir until a dough forms. Add the cranberries and almonds and stir to combine.
  • Place parchment paper on a baking sheet. Spoon out the dough to create a long rectangle, approximately, 4 inches by 12 inches.
  • Cook for 18-20 minutes, or until golden. Remove from the oven and let cool for 1 hour. Once cooled, slice the biscotti approximately an inch thick on a slight diagonal and lay them on their side.
  • Place the biscotti back in the oven and cook for an additional 15-20 minutes, until crunchy.


Calories: 173kcal, Carbohydrates: 17g, Protein: 5g, Fat: 10g, Cholesterol: 27mg, Sodium: 111mg, Potassium: 57mg, Fiber: 2g, Sugar: 11g, Vitamin A: 40IU, Calcium: 49mg, Iron: 1mg
Course: Snack
Cuisine: Italian
Keyword: cranberry almond biscotti, gluten free biscotti, paleo biscotti
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Matcha Pistachio Bliss Balls

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35 comments on “Cranberry Almond Biscotti (gluten-free, paleo)”

  1. Batter was too wet so I added 2 tablespoons of fine cornmeal and they came out perfectly.

    I also subbed pistachios and chopped prunes for the nuts and fruit, maple syrup for honey and orange zest for lemon. 

    I didn’t use a handmixer, just whisked the wet ingredients by hand, then folded in dry with a rubber spatula. 

    Thank you for a healthy and successful recipe!!  I don’t eat gluten or dairy (check out my website: so came very in handy :)

    • Hi Steph – These substitutions sound great! And I’m glad you were quickly able to thicken the batter on the fly and it sounds like it turned out wonderful! :)

  2. Thanks for posting this recipe! I have been using it for 1 year and, also made numerous variations  (no cranberry no lemon and adding almond extract; the zest of 2 lemons instead of one – my personal favorite; just lemon zest, replacing the honey with cocunut sugar). They come out great and my boyfriend prefers them over the flour based ones. I havent been able to crisp them up unless I replace the honey for the coconut sugar. I do, however, enjoy more the result of when I follow the recipe exactly. The best to describe what I get is as a biscotti shaped chewy cookie for me.

    Rating: 5
  3. The dough was too soggy so I added more almond flour to arrive at a recognizable biscotti dough. They came out fine after that. Thanks for the recipe. 

    Rating: 3
  4. Just wanted to say, there’s no such thing as too many exclamation points!!!!!!!!!!!!!!

  5. This was super wet as a batter… but guess what… throw it in a muffin tin with 18 mins at 350 degrees and you have the best breakfast muffins ever!

    Rating: 5
  6. I made this recipe in a high attitude area and was unable to get them crispy.  They did turn golden brown, but still not crispy.  When I left a few of them in the oven longer to see if that would get them crispy, they would just burn.  
    Any suggestion?

  7. I made them last night and have had a try this morning. They are delicious without being too hard as they have in the shops/cafe. I didn’t have honey so used maple syrup instead, the hint of lemon is what makes it more delectable.

    Rating: 5
  8. These look delicious! How many per serving, and how many carbs per serving?

  9. Hi there….I just found your web site and I am so  excited to try so many of your recipes, I also love your you tube videos…thank you! I had very wet batter (same as other post below) so it came out rather flat, also the biscotti look like they would be crunchy but are rather soft. Did i do something wrong? Thank you!!!

    Rating: 5
    • Hi Ellen – so happy to hear you love my website and YouTube channel! Unfortunately, a lot of variables can go into baking recipes, including brand of ingredients, altitude, etc. If your dough is a little wet, I’d just add some more flour next time. But yes, these biscotti aren’t quite as crunchy as those made with traditional wheat flour. Hope your next batch turns out a bit better! :) x

  10. Pingback: Paleo Biscotti with Hazelnut and Chocolate | Primal Gourmet

  11. Hi Lisa could I substitute oat flour for almond flour?

  12. these were delicious! I used chopped dates and pistachios in place of the cranberries and almonds. I had some maple syrup sugar so i replaced the honey too, and they came out so beyond what I was hoping for! thanks for the recipe!

  13. I must have done something really wrong. My batter would not hold its shape. Since I had used up all the almond flour, I had to add some all purpose flour. (not an issue for us) Disappointed because I really wanted to try these to give to a niece. The biscotti did taste delicious in spite of the ap flour addition. Loved the addition of the lemon zest!

    • Oh no – bummer they didn’t hold their shape. Did you use extra large eggs? I just realized it didn’t stipulate the size of egg (I used large) so I’ll edit the recipe. But happy you liked the flavor! Fingers crossed they’ll turn out for your next try. :)

      • I too had very wet batter and did not have enough almond flour so I ended up finely chopping ( using cuisinart) about 1 cup nut into almost flour to dry it out. I was wonderful.

  14. Is it possible to substitute the arrowroot flour with Einkorn flour or traditional flour?

  15. Haha I use a lot of exclamation points when I write too! ;)

  16. As a proud italian, I love a good biscotti! Im impressed that this version is paleo freidnly! YUM!

  17. Exclamation points are fun! :) Enthusiasm is a good thing. And these biscotti cookies sound fabulous – love the addition of cranberries.