Spiced Orange, Pistachio and Cranberry Biscotti (vegan, gluten free)

Freshly baked nutty biscotti dipped in coffee is one of life’s real pleasures.  The addition of pistachios and cranberries gives these biscotti a really wonderful flavour and festive twist. They’d make lovely homemade gifts at Christmas.

Makes 10-12 small biscotti


150g blanched almond flour
1 tablespoon arrowroot powder (available at most supermarkets)
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinammon
60ml agave nectar / syrup
2 tablespoons orange zest
50g dried cranberries
50g pistachios


Pre-heat oven to 180 degrees

Mix the almond flour, arrowroot powder, baking soda, cinammon and salt until really well combined. We’d recommend using a food processor!

Mix in orange zest and agave nectar.

If you’re using a food processor then remove the dough.  It’s quite a sticky dough so you might want to use a spoon.

Work in the pistachios and cranberries with a wooden spoon (or your hands if you like getting messy!)

Split the dough into 2 halves and roll into sausage shapes on a lined and greased baking tray. Roll them about 3cm in diameter. It helps to wet your hands if the dough is very sticky.

Bake in the oven for about 20 minutes or until lightly browned and almost firm to touch then remove from the oven and let them cool for 30 minutes. Turn the oven down to 150 degrees.

Slice the biscotti logs in diagonal slices, about ½ inch thick using a serrated knife.

Spread the slices onto the baking try and bake for 6-8 minutes on one side and 6-8 minutes on the other (until golden).

Remove from the oven and allow to cool and become crispy!