Cranberry Almond Biscotti
Our Cranberry Almond Biscotti is the perfect balance of chewy and crunchy, with a hint of sweetness from the dried cranberries and a nutty flavor from the almonds. It's the perfect snack or dessert to enjoy with a cup of coffee or tea.
Biscotti, a twice-baked Italian cookie, has a long and storied history. It is believed to have originated in the Renaissance era, when bakers in the city of Prato, Tuscany, created a hard, dry biscuit that would last for long periods of time. These biscuits were popular with travelers and soldiers, as they could be easily stored and transported. Over time, biscotti became a popular breakfast food in Italy, and it is now enjoyed all over the world.
Cranberry Almond Biscotti Cranberry Almond Biscotti Cranberry Almond Biscotti Cranberry Almond Biscotti
Prep time: 15 | Cook time: 60 | Serves: 12
Ingredients
  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 cup dried cranberries
  • 1/2 cup chopped almonds
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Instructions
  1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
  2. In a bowl, combine almond flour, coconut flour, dried cranberries, chopped almonds, baking soda, and salt.
  3. Add maple syrup, melted coconut oil, and vanilla extract to the dry ingredients. Mix until well combined.
  4. Form the dough into a log shape on the prepared baking sheet and flatten slightly.
  5. Bake for 25-30 minutes, or until golden brown. Remove from the oven and let cool for 15 minutes.
  6. Reduce the oven temperature to 300°F (150°C).
  7. Slice the log into biscotti pieces and arrange them cut-side down on the baking sheet.
  8. Bake for an additional 15 minutes, then flip the biscotti and bake for another 15 minutes until crisp.
  9. Let the biscotti cool completely before serving.
Why It Works
  • The combination of almond flour and coconut flour creates a dough that is both gluten-free and grain-free.
  • The dried cranberries add a natural sweetness and tartness to the biscotti.
  • The chopped almonds add a nutty flavor and crunch.
  • The maple syrup and coconut oil add moisture and richness to the dough.
  • Baking the biscotti twice creates a crispy exterior and a chewy interior.