Almond & Cranberry Biscotti

10 minutes preparation, 45-50 minutes cooking time

Makes 9 - 10 pieces


  • 3/4 cup Brown rice flour

  • ¼ cup Potato flour

  • 1/3 cup raw brown sugar

  • 1 tsp. Baking powder [Gluten Free]

  • ¼ cup Slivered almonds

  • ¼ cup Cranberries

  • 1/8 tsp. Pink rock salt finely ground

  • 1 ½  Tbsp. Golden Flaxseed [or brown if you can’t get golden]

  • 4 ½  Tbsps. Water

  • 1/2 tsp. Almond extract

  • 1/2 tsp. Vanilla extract


  1. Heat oven to 180c (350f). Prepare a baking tray by lining it with baking paper.

  2. Grind flaxseed and mix with water, almond and vanilla extracts in a small bowl. Let sit for 5 minutes.

  3. Grind raw brown sugar using a spice grinder.

  4. Sift flours and baking powder, in a separate large bowl; add in almonds, cranberries, sugar and salt.

  5. Add in wet ingredients to the dry ingredients, mix until combined. Should be a little sticky.

  6. Scoop mixture onto baking paper, using a spoon shape into a long oblong roll that is around 2 cm’s high.

  7. Bake for 20 minutes, gently turn over and bake for 10 minutes more until golden brown.

  8. Remove to a cooling rack for 10 minutes. You should now be able to move it without it falling apart. Place on a cutting board and using a shape serrated knife gently cut across the oblong into 2 cm slices.

  9. Place on the baking paper on tray with the cut sides facing down and bake for another 15 to 20 minutes until golden.

  10. Remove from oven and let cool for 10 minutes on tray. Move to cooling rack and let cool completely. Best stored in a loosely covered container at room temperature.