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Cranberry Choc Biscotti


Gluten free, satisfying crunch

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  • 1/2 cup honey
  • 1 large egg
  • 3 cups blanched almond flour (not almond meal)
  • 1/4 teaspoon celtic sea salt
  • 1/4 teaspoon baking soda
  • 1/2 cup dark chocolate chips
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, chopped



Step 1

1.In a large bowl, blend honey and egg with a hand blender
2.In a separate bowl, stir together almond flour, salt, and baking soda
3.Add dry ingredients to wet, stir until combined
4.Mix in chocolate, cranberries, and pecans
5.Form dough into 4 logs 5" long and 3" wide on a parchment lined baking sheet
6.Bake at 350° for 20 minutes
7.Remove from oven and cool for 2 hours
8.Transfer log to a cutting board and cut into ½ inches slices on the diagonal
9.Place biscotti on parchment lined baking sheet
10.Bake at 350° for 6 minutes, turn slices over and bake for an additional 6 minutes
11.Remove from oven, let cool until crunchy about 20 minutes

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