Gluten-Free Almond Cranberry Biscotti

Biscotti means to cook twice in Italian and that’s what you’ll do to make this gluten-free version of the classic cookie. Biscotti are firm and crunchy, perfect for dipping into hot coffee or tea.

Makes: 36 cookiesHands-on: 15 minutesTotal: 2 hours 35 minutesDifficulty: Easy

Makes: 36 cookies

Ingredients

  • 3 cups blanched almond flour
  • ½ cup sugar
  • ¼ tsp. salt
  • 1 tsp. baking soda
  • ¾ cup dried cranberries
  • ¾ cup whole, blanched almonds, toasted
  • ¼ cup butter, melted
  • 2 large eggs
  • 1 tsp. almond extract
  • 3 Tbsp. cold water

Directions

  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • In a large bowl, whisk together almond flour, coconut palm sugar, salt, baking soda, dried cranberries, and almonds.
  • In a smaller bowl, whisk together butter, eggs, almond extract, and cold water. Pour the wet ingredients into the dry ingredients and stir together until you have a thick dough.
  • Shape the dough into 2 logs (9" × 3") and place them on one of the baking sheets.
  • Bake for 25–30 minutes, until golden-brown around the edges. Cool for 1 hour on the baking sheet.
  • Once the logs are completely cool, move them to a cutting board and using a serrated knife, cut the logs, crosswise, into ½" slices. Arrange the cookies over the two baking sheets, cut-side-up.
  • Bake for 15–18 minutes until deeply golden. Cool on baking sheets 30 minutes.

Recipe Information

Makes: 36 cookies

Ingredients

  • 3 cups blanched almond flour
  • ½ cup sugar
  • ¼ tsp. salt
  • 1 tsp. baking soda
  • ¾ cup dried cranberries
  • ¾ cup whole, blanched almonds, toasted
  • ¼ cup butter, melted
  • 2 large eggs
  • 1 tsp. almond extract
  • 3 Tbsp. cold water

Directions

  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • In a large bowl, whisk together almond flour, coconut palm sugar, salt, baking soda, dried cranberries, and almonds.
  • In a smaller bowl, whisk together butter, eggs, almond extract, and cold water. Pour the wet ingredients into the dry ingredients and stir together until you have a thick dough.
  • Shape the dough into 2 logs (9" × 3") and place them on one of the baking sheets.
  • Bake for 25–30 minutes, until golden-brown around the edges. Cool for 1 hour on the baking sheet.
  • Once the logs are completely cool, move them to a cutting board and using a serrated knife, cut the logs, crosswise, into ½" slices. Arrange the cookies over the two baking sheets, cut-side-up.
  • Bake for 15–18 minutes until deeply golden. Cool on baking sheets 30 minutes.

Nutrition Information

Nutrition Information
Amount per serving
Calories110
Total Fat8g
Saturated Fat1g
Cholesterol15mg
Sodium70mg
Total Carbohydrate8g
Dietary Fiber1g
Sugars5g
Protein3g