Vegan and Gluten Free Cranberry Orange Biscotti with Pistachios Recipe

Difficulty: Easy | Total Time: 40-50 | Active Time: | Makes: Makes 12 baby biscotti

My younger son thinks these Gluten Free Vegan Biscotti are delicious and packed some in his lunch last night for today…the last day of school. Summer. Hooray!

  • 1 ¼ cups blanched almond flour
  • 1 tablespoon arrowroot powder
  • ¼ teaspoon celtic sea salt
  • ¼ teaspoon baking soda
  • ¼ cup agave nectar
  • 2 teaspoons orange zest
  • ¼ cup dried cranberries
  • ¼ cup pistachios
  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° for 15 minutes, then remove from oven and cool for 1 hour
  7. Cut the logs into ½ inch slices on the diagonal with a very sharp knife
  8. Spread slices out on a baking sheet and bake at 300° for 12-15 minutes
  9. Remove from oven and allow to cool, set, and become crispy

Member recipes are not tested by the CHOW food team.