Gluten-Free Chocolate Orange Cranberry Biscotti

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A coffee shop staple that you can create in your own kitchen. These Chocolate Orange Cranberry Biscottis are so beautiful and fragrant, did we mention that they’re also gluten-free? You can save this recipe for a special day, or make a batch and welcome each morning with a cup of coffee and a fresh biscotti – the choice is yours!

Prep Time: 25 minutes
Cook Time: 40 minutes
Yield: 36 pieces


For the biscotti:

  • 258 g / 2 3/4 cup oat flour
  • 225 g / 2 1/2 cups almond flour
  • 50 g / 1/4 cup rice flour
  • 19 g / 3 tbsp cocoa powder
  • 2 g / 1/2 tsp baking powder
  • 2 g / 1/2 tsp baking soda
  • 76 g / 1/3 cup Crystal margarine
  • 50 g / 1/4 cup sugar
  • 80 ml / 1/3 cup honey
  • 2 large eggs
  • 12 g / 2 tbsp orange zest
  • 30 ml / 2 tbsp orange juice
  • 10 ml / 2 tsp pure almond extract
  • 5 ml / 1 tsp pure vanilla extract
  • 90 g / 1/2 cup dried cranberries, chopped coarsely

For the egg wash:

  • 1 egg
  • 15 ml / 1 tbsp water

Optional garnish:

  • 170 g / 1 cup white chocolate, chopped or chips
  • orange zest, finely grated


For the egg wash:

  1. In a small bowl, whisk together the egg with the water.

For the biscotti:

  1. Preheat oven to 350℉ (175℃). Line two baking sheets with parchment paper, set aside.
  2. In a large bowl, whisk together the oat flour, almond flour, rice flour, cocoa powder, baking powder and baking soda.
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  4. In the bowl of a stand mixer, using the paddle attachment, cream the Crystal margarine on medium speed with sugar, until fluffy; about 2 minutes. Add the honey and blend until fully incorporated. Add eggs, one at a time, mixing well after each before adding the next. Add zest, orange juice and extracts. Mix to incorporate.
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  6. On low speed, add flour in parts, combining slightly before adding additional flour. Add cranberries and mix until well incorporated into the batter.
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  8. On a flat surface, shape and roll dough into two 3 inch (7.6 centimetre) width logs, no flour needed. Carefully transfer logs onto prepared baking sheets. Lightly flatten logs with the palm of your hand, keeping the sides of the logs as straight/flat as possible. The height of the flattened log should approximately be 1/2 inch (13 millimetres).
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  10. Lightly brush tops with egg wash. Bake in preheated oven for 20 minutes, rotating sheet halfway through the baking time.
  11. Take out of the oven and reduce the oven’s temperature to 325℉ (160℃). Let biscotti logs cool for 20 minutes before slicing into 1/2 inch (13 millimetre) slices with a sharp serrated knife. Place sliced biscotti, standing up and spaced a finger width apart, onto baking sheet. Bake for an additional 15 to 20 minutes. Take out of oven and cool completely on baking sheet.
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  13. Melt white chocolate in a microwaveable bowl at 15 second intervals, stirring in between heatings. Do not burn.
  14. Dip one end of the biscotti into the melted chocolate. Grate orange zest over the dipped ends of the biscotti before the chocolate hardens.
  15. Allow chocolate to harden. Store in an airtight container for up to 2 weeks.

For the egg wash:

  1. In a small bowl, whisk together the egg with the water.

Chef’s Note

  • These cookies can be made a few weeks in advance, kept in an airtight container.
  • Instead of white chocolate, dip or drizzle biscotti in melted dark chocolate.
  • Make these into mini biscotti by shaping logs into 1 inch (2.5 centimetre) wide logs.
  • Delicious with an espresso, latte, or even tea.


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