Name: Cranberry-Orange Biscotti
Prep time: 20 min
Cook time: 1 h
Ingredients: ⅓ cup fresh orange juice; 2 tablespoons ground flaxseeds; ¾ cup dry sweetener (use evaporated cane juice or cane sugar); ¼ cup unsweetened applesauce; ¼ cup almond butter; 1 teaspoon pure vanilla extract; 1⅔ cups whole-wheat pastry flour; 2 tablespoons cornstarch; 2 teaspoons baking powder; ½ teaspoon ground allspice; ½ teaspoon salt; ¾ cup fruit-sweetened dried cranberries

Prep-time: 20 minutes / Cook Time: 1 hour
Makes 18 slices
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These biscotti just personify a crunchy holiday treat! Always have a plate of these citrus-scented cookies at the table for guests to nibble on.

From Forks Over Knives — The Cookbook

By Del Sroufe, Last Updated: Dec 10, 2020

Ingredients

⅓ cup fresh orange juice
2 tablespoons ground flaxseeds
¾ cup dry sweetener (use evaporated cane juice or cane sugar)
¼ cup unsweetened applesauce
¼ cup almond butter
1 teaspoon pure vanilla extract
1⅔ cups whole-wheat pastry flour
2 tablespoons cornstarch
2 teaspoons baking powder
½ teaspoon ground allspice
½ teaspoon salt
¾ cup fruit-sweetened dried cranberries

Instructions

Line a baking sheet with parchment paper or a Silpat baking mat. Preheat the oven to 350° F.
In a large mixing bowl, use a fork to vigorously mix together orange juice and flaxseeds until frothy. Mix in the dry sweetener, applesauce, almond butter, and vanilla.
Sift in the flour, cornstarch, baking powder and allspice, then add the salt and mix until well combined. Knead in the cranberries using your hands because the dough will be stiff.
On the prepared baking sheet, form the dough into a rectangle about 12 inches long by 3 to 4 inches wide. Bake for 26 to 28 minutes, or until lightly puffed and browned. Remove the sheet from the oven and let cool for 30 minutes.
Turn the oven temperature up to 375º F. With a heavy, very sharp knife, slice the biscotti into ½-inch-thick slices. The best way to do this is in one motion, pushing down; don’t “saw” the slices or they may crumble. Lay the slices down on the cookie sheet and bake for 10 to 12 minutes, flipping the slices halfway through. Allow to cool for a few minutes on the baking sheet before transferring the slices to cooling racks.

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13 Comments

Comments (13)

(4.33 from 6 votes)

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Bobbi R5 months ago

I followed the recipe and they came out great. I did sprinkle the top with powdered sugar. They looked very festive. Perfect for a holiday brunch

JC6 months ago

I followed the recipe exactly as written. The dough came together nice. But nobody can taste any of the ingredients – they didn’t even smell nice when they were in the oven. Glad I didn’t double the recipe. Onward!

B6 months ago

what can you use for nut free?

Margaret Ohlson6 months ago

I used tahini.

Cheryl8 months ago

I honestly don’t know where I went wrong here, but mine was a massive fail. I needed an extra full cup of flour to get it to hold together at all, let alone be stiff enough to knead. It was painfully sweet. (I used cane sugar). I’ll try again today.

Jennifer9 months ago

I made these tonight, and they came out wonderfully. I am waiting for them to cool off a bit so I can eat a few more before bedtime. These are a great snack with tea or coffee.

Satyavati D'Antoni1 year ago

Definitely going to try this….but….not bake them to hard stage. My Italian Nonna made them all the time but they were slightly crisp on the outside and moist inside. SO nice to have a healthy version.

Gill1 year ago

I made these this afternoon and followed the recipe to the letter using date sugar as the dry sweetener. The biscotti turned out beautifully and were delicious. They smelled lovely while they were cooking and one or two didn’t make it back to the oven for their second bake as I just had to test them. I will definitely make them again and wouldn’t hesitate to offer them to guests. They were easy to make too.

Liz1 year ago

Can gluten-free oat flour be substituted for wheat flour?

Margaret Ohlson6 months ago

I would think you could use Bob’s Red Mill 1 to 1 Gluten free flour very nicely. You may need to adjust the quantity of flour so that you have a nice dough to work with.

Jo6 months ago

I would think it’s fine as we don’t need the gluten in this recipe

They probably went with this flour as it’s « whole « and not bleached.

Go for gluten free and enjoy them

Bella6 months ago

I wish they had answered your question because I would like to make them, but I’m gluten sensitive.

Rosebud2 years ago

Del, these are scrumptious! It is SEW hard to eat just one. And these make the perfect hostess gift.
Thank you.

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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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