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.

By Isa Chandra Moskowitz,

Last Updated:


  • 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


  • 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.

Comments (23)

(5 from 9 votes)

Recipe Rating

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Based on a review considering them bland, I upped the spices and they came out fragrant and delicious! I used 1.5 teaspoon allspice, .5 teaspoon cinammon, doubled the vanilla, and added the zest of one orange. When shaping the loaf, I used floured hands since the dough was very sticky and I cooked them 10 minutes on each side (they fell apart when trying to flip with less time).

Kim Wright

These came out beautiful! Thank you for the recipe. Due to allergies and ethnicity, I had to tweak it a little but it’s the real thing, made the right way. I used 100% oat flour, added 1 tsp. anise flavoring along with the vanilla, also chopped nuts and cherries.


do you have a gluten free version?

Donna Maniscalco

Can these be made with a gluten free flour?


Love this biscotti recipe! I've made these cookies several times, and they do not disappoint. Nice as holiday gifts too. It says above that they are from Chef Sroufe, but the recipe is actually from Isa Chandra Moskowitz who wrote the dessert section of the Forks Over Knives cookbook. Happy baking!


Can I do this muffins

Jerrilyn Richards

I’ve not made these yet, but can all purpose flour be used instead of pastry flour?


How many slices are in 1 serving?

Marsha J Baumann

Was excited to see the biscotti recipe but truly disappointed to see that you posted a recipe with sugar.

Bobbi R

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


Wonderful, I made them using chopped dates instead of the dry sweetner and they were delicious I also subbed out the almond butter for coconut butter.


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!


what can you use for nut free?

Margaret Ohlson

I used tahini.


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.


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'Antoni

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.


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.


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


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


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

Margaret Ohlson

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.


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

About the Author

Headshot of Isa Chandra Moskowitz

About the Author

Isa Chandra Moskowitz

Isa Chandra Moskowitz has been cooking up a vegan storm for decades. She is the author of seven cookbooks, including Veganomicon and Appetite for Reduction. A Brooklyn native, she now lives in Omaha, Nebraska, where she spreads vegan cooking love and does feral cat rescue work.
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