Gluten-Free Cranberry Orange Biscotti

cranberry orange biscotti


Almost too good to be true … vegan and gluten-free, cranberry orange biscotti is a delicious treat to enjoy with a cup of tea or your after-dinner elixir. These are a wonderful treat to bring to a party–for kids or grown-ups!




  • 1 ¼  cups blanched almond flour
  • 1 T arrowroot powder
  • ¼  tsp Celtic sea salt*
  • ¼  tsp baking soda
  • ¼  cup raw honey
  • 2 tsp orange zest
  • ¼  cup dried cranberries
  • ¼  cup pistachios

Serves: 12 baby biscotti


  1. In a food processor, combine almond flour, arrowroot powder, salt, and baking soda.
  2. Pulse until ingredients are well combined.
  3. Pulse in agave nectar and orange zest until the dough forms a ball.
  4. Remove dough from food processor and work in cranberries and pistachios with your hands.
  5. Form dough into 2 logs on a parchment-lined baking sheet.
  6. Bake at 350°F for 15 minutes, then remove from oven and cool for 1 hour.
  7. Cut the logs into 1/2-inch slices on the diagonal with a very sharp knife.
  8. Spread slices out on a baking sheet and bake at 300°F for 12-15 minutes.
  9. Remove from oven and allow to cool, set, and become crispy.
* Celtic Sea Salt has a stronger taste than other salts. If you find your biscotti too salty for your liking, try reducing to a little less than a 1/4 tsp.

Recipe Resource:  Elena’s Pantry 

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