Cranberry biscotti is perfect for a breakfast or snack and for dunking in your coffee. It's light, sugar free, gluten free, low carb and so delicious!
This time of year all of the focus is on cookies, cakes and treats (which I love) but I also like to think of healthy, delicious treats that can be given as holiday gifts. Although this cranberry biscotti looks pretty, it really is simple to make.
Even though biscotti is more like a cookie, it looks fancier. This cranberry biscotti is healthy too and completely sugar free and low carb, which we can all use a little more of during the holidays.
This delicious cranberry biscotti would be even more yummy with some Apple Chai Latte, Chamomile Latte or some Low Carb Bulletproof Hot Chocolate. Or if you are thinking of enjoying an adult beverage with your biscotti, this Slow Cooker Mulled Wine, Cranberry Mojitos and especially this Spiked Apple Cider would go perfectly with it.
Why You Should Make This Cranberry Biscotti
I like to wrap this cranberry biscotti up in pretty clear cellophane and ribbon to give as gifts. It looks festive and most people love getting homemade gifts, right?
This crisp and light biscotti is so easy to make and will be ready in 30 minutes. You an easily switch it up and use some other dried berries if you'd like. Just make sure to read the ingredient labels because many of the dried berries and fruits they sell are loaded with extra sugar.
You can also use a different extract if you'd like. Instead of vanilla extract, you can try caramel, peppermint or even orange extract. The all sound delicious!
- Almond flour - I like to use superfine almond flour in these bars which is a grain free, almond flour made from whole, skinless almonds. The fine consistency lends to a light crust on this cranberry biscotti.
- Egg - I use cage free, organic eggs for the best taste and quality.
- Monk fruit - I used the granular form of Monk Fruit for this recipe. The brand I use all the time is this one. You can also substitute with the sugar free alternative of your choice.
- Almond milk - I used unsweetened almond milk to make sure there are no added sugars or ingredients in this cranberry biscotti.
- Coconut flour - Coconut flour is light, naturally sugar free and low in carbs which makes it extremely versatile for low carb baking. I always use this coconut flour for my baking. I love baking with both almond and coconut flour for the perfect texture.
- Dried cranberries - I use unsweetened dried cranberries. Please read the ingredients for your dried cranberries, many of them contain so much unnecessary added sugar, even in the form of fruit juice. I use these dried cranberries all the time because it's not easy to find the unsweetened ones in grocery stores. I also love this recipe from All Day I Dream About For sugar free dried cranberries, it's so easy to make your own.
- Vanilla extract - I use pure vanilla extract which doesn't contain any artificial flavors or additives, it's just pure vanilla made from alcohol.
- Almond extract - This is optional but it really does add a light, delicious, classic biscotti taste.
How To Make This Cranberry Biscotti
In a bowl place all the dry ingredients and mix well.
Add the almond milk, eggs, vanilla, almond extract and mix until you get a dough.
Fold in the cranberries and form a rectangle with the dough.
Place the rectangle on the baking sheet and bake for 15-20 minutes or until the top has golden. Remove from the oven and allow to cool completely (at room temperature) before slicing.
Once it is completely cool, slice into biscottis, lay each piece on the side in the baking pan. Bake the slices for about 5-10 minutes until toasted.
Recipe FAQ's and Expert Tips
If your biscotti is still soft I would place it back in the oven for a couple of minutes to get crispy. Just make sure you watch to prevent it from burning or overcooking.
Yes! I always freeze this cranberry biscotti to help prevent overeating. I wrap it in an airtight container and place in the freezer for up to 3 months.
I usually put a little water only hands which helps to prevent the dough from sticking to my fingers. You can also use a little coconut oil to help prevent it from sticking.
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- 1 ½ cup almond flour
- 1 egg
- ⅓ cup monk fruit
- ¼ cup almond milk
- 3 tablespoons coconut flour
- ½ teaspoon baking powder
- ⅓ cup unsweetened dried cranberries
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional
- Preheat the oven to 350F degrees and line a baking sheet with parchment paper or silicone sheet.
- Add the almond milk, eggs, vanilla, almond extract and mix until you get a moldable dough.
- Fold in the cranberries and form a rectangle with the dough. Place the dough on the baking sheet and bake for 15-20 minutes or until the top has golden.
- Remove from the oven and allow to cool completely for at least 10 minutes before slicing.
- Once it's completely cool, slice into 12 pieces (or you can slice into 24 mini slices) and lay each piece on the baking sheet. Bake for another 5-10 minutes until toasted, making sure to keep checking to prevent overcooking.
- Allow to cool before eating.