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(gluten-free, paleo) Cranberry almond biscotti. A delicious and crunchy paleo biscotti made with dried cranberries and almond flour.
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4.82 from 11 votes

Cranberry Almond Biscotti (gluten-free, paleo)

These gluten-free, paleo biscotti are made from almond flour and filled with dried cranberries and whole almonds.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Course: Snack
Cuisine: Italian
Keyword: cranberry almond biscotti, gluten free biscotti, paleo biscotti
Servings: 12 biscotti
Calories: 173kcal
Author: Lisa Bryan

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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