Cranberry & Almond Biscotti


Cranberry & Almond Biscotti

24 Biscotti


40 minutes


  • 250 ml cake flour

  • 125 ml coconut flour

  • 15 ml cornflour

  • 5 ml baking powder

  • 2 ml salt

  • 60 ml honey

  • 90 ml Almond Breeze Unsweetened Almond Milk

  • 1 extra large egg

  • 125 ml roughly chopped almonds

  • 125 ml dried cranberries



  • Sift the dry ingredients together.

  • Whisk the honey, Almond Breeze Unsweetened Almond Milk and egg together.

  • Add to the dry ingredients and mix to form a firm dough.

  • Add the almonds and cranberries and mix well to distribute throughout the dough.

  • Use your hands and shape into a 28 cm long x 8 cm wide by 2 cm high log.

  • Place on a baking sheet lined with baking paper and bake in a preheated oven at 180 °C for 20 minutes.

  • Remove from oven and leave to cool completely.

  • Cut into 1 cm slices.

  • Place cut side down on a lined baking sheet and place in an oven preheated to 150 °C.

  • Switch off the oven as soon as you put them into the oven.

  • Flip over after 10 minutes and leave in the oven for another 10 minutes or until completely dried out.


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