No, these are not the massive, thousand-calorie sugar sticks you get at coffee shops.
Good things come in small packages. Promise.Print
Cinnamon, orange, and cranberries are a pleasant twist on traditional biscotti, along with walnuts in place of almonds. This versatile recipe allows for substitutions in nuts, dried fruit, and extracts.
- 1 cup tigernut flour
- 3/4 cup blanched almond flour (not almond meal)
- 2 tbsp plus 1 tsp tapioca flour
- 1/4 cup cassava flour, divided
- 1 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp ground cinnamon
- 3/4 cup chopped walnuts
- 1/3 cup unsweetened dried cranberries, or homemade sugar-free dried cranberries
- 1/4 cup avocado oil
- 2 large eggs
- 1 tbsp Swerve Granular Sweetener
- 1 tbsp Swerve Brown Sweetener
- 1 tsp orange extract
- 1 tsp vanilla extract
Doing the Prep
- Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside. You’ll also need a clean, dry working surface on which to shape the dough after mixing.
- In a large bowl, combine the tiger nut flour, almond flour, tapioca flour, two tablespoons of the cassava flour, baking powder, salt, and cinnamon. Set the remaining cassava flour aside. Whisk to combine and break up any clumps of flour. Add the walnuts and cranberries and combine.
- In a large measuring cup, measure the avocado oil, then add the eggs, both kinds of Swerve, and the orange and vanilla extracts. Whisk with a fork to combine, then add to the dry mixture, using a rubber spatula to scrape all the liquid and sweetener from the measuring cup.
- Slowly and gently fold the ingredients together with the rubber spatula. It will look like a hot mess. You will want to swear at us. A lot. Take your time and continue to gently scrape and fold until well combined and the dough begins to stiffen, about 2-3 minutes. See? It all worked out.
Working the Dough
- Sprinkle a working surface with cassava flour and turn the dough out onto the surface. Sprinkle generously with cassava flour and divide dough into two equal balls.
- Roll each ball into a log, about 8 inches long, and immediately transfer onto prepared baking sheet. Once both logs are on the sheet, gently press down to flatten slightly, to about an inch high. This creates the half-moon biscotti shape. Pat the short ends of the logs to square off.
Baking in Stages
- Bake for 25 minutes at 350 degrees F.
- Remove from oven and turn the temperature down to 300 degrees. Let the biscotti sit until cool enough to handle, about 10 minutes. Transfer to a cutting board and use a large, VERY sharp knife to cut each log into 1/2-inch slices on a slight diagonal. You’ll want to start with a sawing motion to get through the crisp outer layer, then slice through. Do not use a serrated blade.
- The end pieces won’t be pretty and may crumble. It is your responsibility, no, duty to eat these pieces for quality testing. Your sacrifice is duly noted and appreciated. You are a national treasure.
- Return the 20 (or so) good looking slices to the baking sheet, one of the cut sides down. Bake at 300 degrees F for 5-7 minutes (depending on how hot your oven runs).
- Remove from oven and gently turn the pieces over onto the other cut side. Return to oven and bake another 5-7 minutes, watching closely so they don’t burn.
Serving and Storage
- Done at last! Remove baking sheet from oven and allow to rest a few minutes before transferring biscotti to a cooling rack to cool completely. This allows the remaining moisture to evaporate so they remain crispy.
- Store at room temperature in an airtight container for 3-5 days, or freeze up to two months. After defrosting, crisp back up in a 350-degree F oven for a few minutes, watching closely.
- Serving Size: 1 piece
Keywords: Biscotti, cookies, grain-free, gluten-free, sugar-free, dessert, cranberries, orange
These are surprisingly filling and only about 125 calories each, as written, using Anthony’s Goods flours. With 3g protein and just 3 sugars per serving, you can enjoy this treat and bust a junk food craving without blowing your day.
When frozen, the biscotti will lose some crunch, so if you’re making a batch ahead of time, thaw completely then crisp them back up on 300 degrees F for 3-5 minutes each side. Serve warm and you’ll look like you just pulled that nonsense off in real time.
Use the base recipe and swap nuts and extracts, or swap/omit dried fruit and cinnamon. Make it your own and tell us about your subs!