These classic Italian twice-baked cookies are really easy to make at home, and can be done perfectly gluten and dairy free. Enjoy these cranberry chocolate biscotti with a cup of coffee (or tea).
These super crunchy cookies are the best match to your afternoon (or morning) coffee/ tea. They are meant to be hard, which is completely opposite to my usual cookie preference. But trust me, they are incredibly delicious!
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In this recipe, the cookies are mildly sweetened with just coconut sugar. There is absolutely no oil used but instead, a good amount of eggs are used. The simple dough has a bit of cinnamon and almond extract for an extra aroma (which is totally customizable). The combo of dried cranberries and chocolate chips add a fun flavor pop!
The key to making the biscotti hard and crisp is to dry out the moisture completely. Once the dough is split into two, they are formed into two logs. Then they are baked once, then taken out of the oven, and sliced into biscotti shape. Lastly, they get baked again with the cut side up on both sides.
Ingredients for This Recipe
- Eggs
- Coconut sugar
- Ground cinnamon
- Fine salt
- Almond extract
- Baking powder
- Gluten free all-purpose flour - Make sure to use a mix with xanthan gum which replaces gluten for a binding effect.
- Dried cranberries
- Chocolate chips - Make sure to pick a dairy free type.
How to make cranberry chocolate biscotti
1. Preheat the oven to 350°F/ 177°C. Line a baking sheet pan.
2. In a large bowl, whisk the eggs, then add in the coconut sugar.
3. Mix in the cinnamon, salt, almond extract, baking powder and mix well.
4. Fold in the all purpose flour, half amount at a time. Knead with hands until the flour is fully incorporated.
5. Split the dough into two and form into logs. Place them on the baking sheet. Flatten the top so the logs become about an inch and a half thick.
6. Bake for 20 minutes.
7. Take the baking sheet out of the oven, let cool for 10 minutes, then slice widthwise into an inch thickness.
8. Bake again for 10 minutes with the cut side up.
9. Take out of the oven, flip all cookies, then bake for another 5 minutes.
Add-in Ideas
Play around with the add-ins. I suggest to keep the add-ins to about one cup just so that it is still easy to shape and cut.
- Dried fruits: raisins, orange peels, chopped dates
- Crushed nuts: cashews, pecans, walnuts, almond slices, pistachios
Or you can skip the add-ins entirely! In that case, increase the amount of coconut sugar by 2 tablespoons.
Tips
- Weight the ingredients with a kitchen scale as much as possible, especially for the all purpose flour and sugar. A small difference makes quite a big difference!
- Use a sharp knife for cutting biscotti in step 7 as the half baked dough is fragile.
How long do they keep?
They last for up to 4 weeks at room temperature. This is what I love about biscotti! Since they are already hard and dry, they do not go stale easily. Make sure to store them in an airtight container or bag at room temperature.
To freeze, place the biscotti in an airtight bag and store in the freezer for up to 6 months.
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Recipe
Cranberry Chocolate Biscotti
Ingredients
- 4 large eggs
- ½ cup coconut sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon fine salt
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 2½ cup gluten free all-purpose flour I use Bob's Red Mill 1 to 1 baking flour
- ½ cup dried cranberries
- ½ cup dairy free chocolate chips
Instructions
- Preheat the oven to 350°F/ 177°C. Line a baking sheet pan.
- In a large bowl, whisk the eggs, then add in the coconut sugar.
- Mix in the cinnamon, salt, almond extract, baking powder and mix well.
- Fold in the all purpose flour, half amount at a time. Knead with hands until the flour is fully incorporated.
- Split the dough into two and form into logs. Place them on the baking sheet. Flatten the top so the logs become about an inch and a half thick.
- Bake for 20 minutes.
- Take the baking sheet out of the oven, let cool for 10 minutes, then slice widthwise into an inch thickness.
- Bake again for 10 minutes with the cut side up.
- Take out of the oven, flip all cookies, then bake for another 5 minutes.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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