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Cranberry Almond Biscotti (gluten-free, paleo)


Posted by on March 13, 2016 / 16 Comments

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, the sun (or snow – did you see my video on Snapchat?!), 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 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.

Enjoy!

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

Cranberry Almond Biscotti (gluten-free, paleo)
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 biscotti
INGREDIENTS
  • 2 large eggs
  • ⅓ cup honey
  • 1 tsp vanilla
  • zest from one lemon
  • 1½ cup almond flour (I use this brand)
  • 2 tbsp arrowroot flour
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • ½ cup dried cranberries
  • ½ cup almonds, roughly chopped
INSTRUCTIONS
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. 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.
  3. 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.
  4. Place parchment paper on a baking sheet. Spoon out the dough to create a long rectangle, approximately, 4 inches by 12 inches.
  5. 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.
  6. Place the biscotti back in the oven and cook for an additional 15-20 minutes, until crunchy.

Other recipes you might like:

Spinach and Artichoke Dip (dairy-free, paleo)

Chai Spiced Granola (grain-free)

Matcha Pistachio Bliss Balls

  • Liz Stark

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

    • The recipe is super adaptable – I’m thinking a cocao biscotti next. ;) And agree 100% that enthusiasm is a FAB thing! :) x

      • Rachel

        Hi Lisa, I just made these and they are super delicious! I subbed maple syrup for the honey as I am following a strict fodmap diet… and added some orange peel along with the cranberries. They are hands down the best paleo biscotti I’ve ever made and really help me stay on track, thank you!! ?

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

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

  • CollegeMom

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

    • You could definitely try it! It’s such a small amount it would probably work. You could also try tapioca flour if you have that. Let me know how it turns out! :)

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  • Chris

    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. :)

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  • Rachel Disloquez

    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!

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