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Cranberry Chocolate Biscotti

gluten free cranberry chocolate biscotti recipe
Enjoy this quick and easy gluten free biscotti recipe.

Every newly diagnosed celiac wants a good gluten free cookie recipe. This recipe for chocolate biscotti with cranberries is made with high protein almond flour which is a Paleo/primal friendly ingredient and very nutritious. Quick and easy to make this biscotti recipe is perfect with a cup of tea for a dessert or snack.

My friend Aimee was here the other day and I gave her one of these biscotti fresh out of the oven. She is not on a gluten-free foods diet, so I was concerned she might not be as enthusiastic about them as my family is.

I asked her how the biscotti tasted and she replied, “this is one of the best things I’ve ever eaten!” She’s more of the quiet and understated type, so her feedback meant a lot to me.

Cranberry Chocolate Biscotti

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  1. In a large bowl combine agave, eggs and vanilla and blend with a hand mixer until fluffy, about 5 minutes
  2. In a separate bowl, stir together almond flour, salt and baking soda
  3. Add dry ingredients to wet and stir until combined then fold in chocolate, cranberries and chopped pecans
  4. Transfer dough to a parchment paper lined baking sheet and form a log about 12 inches long and 3 inches wide
  5. Bake at 325° for 30 minutes
  6. Remove from oven and cool for 20 minutes
  7. Transfer log to a cutting board and cut into ½ inch slices on the diagonal
  8. Place the biscotti on the parchment lined baking sheet
  9. Bake at 325° for 15 minutes, turn slices over and bake for another 15 minutes or until golden brown
  10. Remove from oven, let cool until crunchy about 20 minutes and serve

Makes 24 biscotti


           
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April 12, 2007


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24 comments


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24 comments leave a comment

  1. Anna Rhoades

    What can you use instead of agave nectar?
    Thanks

    • robyn

      Anna Rhoades, I often use Coconut Secret’s Coconut Nectar in place of agave as it’s also a sticky liquid (so it doesn’t change the recipe) and supposedly much healthier than agave with a low glycemic index and more nutrients. (Of course, they said that about agave at first, too! But I’ll keep using it until I hear otherwise.) I get it at Whole Foods.

      I tend to cut back on the quantity a little because I do find it maybe slightly sweeter than agave and I don’t like things very sweet anyway.

  2. Anna,

    I get asked this type of question a lot. I set up a frequently asked questions page which addresses substitutions in my recipes. Please see my faqs for more information.

    You may also want to post a topic on this issue in the forums.

    Thanks,
    Elana

  3. elana

    What a coincidence! My name is Elana, and I’m a gluten-free vegetarian…with vegan tendancies! What are the odds? Amazing.

  4. Elana,

    That is too funny!

    Elana

  5. Lisa

    Hi Elana,
    I just made brownies out of this recipe; I added 1/4 cocoa powder and left out the cranberries, poured the batter into a 4 x 8 pyrex and baked just until set, they came out delicious! I’m sure you could probably enhance the recipe, but thanks for the starting off point. It’s so great to find gluten-free recipes that are more health conscious,
    Lisa

  6. Lisa,

    That sounds incredible!

    Thanks,
    Elana

  7. I made these today, but with some substitutions using what I had on hand.

    I substituted xylitol for the agave, used walnuts and bits of unsweetened chocolate and added a pinch of stevia since I was using unsweetened chocolate. So yummy.

  8. Shannon,

    Wow, love your substitutions. Very low-carb! Wish I could digest xylitol, though it doesn’t agree with me. Your version sounds delicious!!!

    Thanks,
    Elana

  9. jewels

    Your recipes look fantastic. I have 2 people in my house with type 1 diabetes and another child with severe tree nut allergies. Can you recommend any other non nut based flour as a substitute for your recipes?
    Thanks!
    Jewels

  10. Daniel

    jewels,

    you might want to check out Elana’s FAQs regarding ingredient substitutions…

  11. Nikki

    I have made two attempts at this recipe and each time I have burned the cookies. I even used an oven thermometer to check the oven temperature and a ruler to measure out the width of the cookie slices. Any suggestions? Thank you.

    • Jessica

      Hmmm… I’ve made these twice and each time they have come out great.

      What kind of almond flour are you using? also, is it blanched almond flour? did you substitute any of the ingredients?

      • Nikki

        Thank you. Hmmm… I used blanched almond flour. My only substitutions were: amaretto-soaked cherries for cranberries and almond slivers for pecans (because of a ruffly-nut allergy). Could it be the boozy fruit?

  12. I made a chocolate version of this and posted the substitution. They turned out great! http://whaticrave.wordpress.com/2010/11/17/chocolate-chunk-hazelnut-biscotti/

  13. kelsey

    Hi Elana,

    I’m making these as a Christmas gift!! Thanks so much for everything you do! I love your website!

  14. hi Elana,

    Quick question…I have your cookbook, and notice the cookbook recipe has grapeseed oil as one of ingredients, but not on ingredient list here. Have you found it works out better one way or the other? I was planning on making these today, and wasn’t sure which version is your latest (or preferred).

    thanks so much! As usual, love your site and your cookbook, and have referred many to both!

    Randi

  15. The first time I made this the biscotti got quite dark, not burned but close to it. I just made it again today, but I decreased the 2nd and 3rd bake times to just 10 minutes each. The biscotti looks perfect.

  16. Trista

    I made these with Enjoy Life’s mini chocolate chips instead of the chocolate drops, with Zante currants instead of raisins, and walnuts instead of pecans. I was just using ingredients I had on hand.

    They turned out WONDERFUL.. AMAZING. I have never made biscotti before, but I’ve never made a recipe from Elana that wasn’t great.

  17. Jehan

    Love this recipe!!! tried it today (half quantity) just to test it out and fell in love! I’m going to replace the flavour with date and walnuts and add mixed spice to it at the weekend for my inlaws 😋💗👍 thank u so much for the recipe!

  18. Connie O’Mara

    These did not work for me. The bottom of each log got too brown and the second one, which I took out after less time so it did not burn was almost raw in the middle. I used Honeyville Blanch Almond Flour which is VERY expensive and recommended by other gluten free recipe blogs. I made no substitutions. I am not sure why this did not work.

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