Paleo Biscotti

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Both Melinda and I grew up in an Italian household so needless to say, biscotti were a mainstay on the cookie tray. A crunchy, traditional biscuit, perfect for any time of day.

For breakfast… especially nice dipped in a coffee, as a snack, or dessert.
They’re crunchy and sweet from the orange and cranberries.
The recipe is easy to make, you just need a little patience as these are twice baked!
These biscotti hold up well if you’re planning on gift giving or traveling.

Paleo Biscotti



  • 2 eggs
  • 1 cup coconut sugar
  • 1 orange zest
  • 1/2 orange, juiced
  • 1/2 tsp vanilla extract
  • 1 1/2 cup almond flour
  • 2 tbsp arrowroot powder
  • 1 tbsp coconut flour
  • 1 tsp baking soda
  • 1/4 tsp unrefined salt
  • 1/2 cup dried cranberries 
  • 1/2 cup slivered almonds



  • Preheat oven to 325F. Line 2 baking sheets with parchment paper and set aside.
  • Add the almond flour, arrowroot powder, coconut flour, baking soda and salt to medium size bowl, whisk together making sure there are no lumps. Set aside.
  • In a large bowl cream the eggs and coconut sugar together using a hand mixer with the beater attachment.
  • Add the orange juice, zest and vanilla extract and blend to combine.
  • Add the dry ingredients to the wet ingredients a little at a time.
  • Blend until everything is well incorporated.
  • Stir in the cranberries and almonds. 
  • Divide the batter between the 2 baking pans. (Using the 2 pans is important as the dough will spread.)
  • Dampen your hands slightly to help you mould the batter into a rectangular shape.
  • Bake for 15-18 minutes. Make sure the center is completely cooked - otherwise you’ll get a soggy biscotti.
  • Remove from the oven and allow to completely cool for an hour.
  • Transfer the biscotti dough from the baking pan onto a cutting board and slice the biscotti 1/2 inch wide. Place the sliced biscotti back on the baking sheet and bake @325 for 10 min. or so, flipping in between. Keep an eye on them as they will brown quickly.
  • Remove from the oven, and transfer to a cooling rack.
  • As they cool down the biscotti will crisp up. Store in the fridge or freezer.

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