Cranberry Orange Biscotti

A healthy, whole-grain, low-sugar recipe for Cranberry Orange Biscotti with a cup of coffee to brighten up your afternoon break!…… It’s life.

Prep Time: 10 minutes mins
Cook Time: 30 minutes mins
Servings: 16 cookies

Ingredients

• 1 large egg
• 2 1/2 tbsp coconut oil melted, or other oil (37 g)
• 1/4 cup coconut or other granulated sugar (48 g)
• 1/2 tsp vanilla extract
• 1 cup + 2 tbsp white whole wheat or all purpose flour (135 g)
• 1 tsp baking powder
• 1/4 cup dried cranberries (40 g)
• orange zest (as much as you like)

Instructions

• Preheat oven to 375F and line a cookie sheet with parchment.
• In a medium bowl, beat oil, egg, sugar, vanilla until well blended.
• Add your flour, make a well in the center and add baking powder, roughly stir the baking powder into the flour.
• Add orange zest and stir all to form a heavy dough. If it’s still sticky add some more flour 1 tbsp (7g) at a time. Fold in cranberries.
• Form a long roll of dough (use a lightly floured surface if it helps) and place on the cookie sheet.
• Press down to about 1/2 inch thick.
• Bake until golden brown about 20-25 minutes. Let the baked roll cool for a few minutes.
• Slice into 16 and place the slices cut side up back on to the cookie sheet. Bake another 5-10 minutes until nicely toasted.
• Let biscotti cool completely and enjoy!

Notes

We let our biscotti stay nice and crunchy in room temperature. They were consumed pretty quickly but I’ll bet they’ll stay fresh a few days at least!

For a milder more classical biscotti, use all purpose flour and white sugar. We loved the more “rustic” biscotti with the whole wheat flour and coconut sugar though!

Nutrition

Calories: 74kcal