Gluten Free Cranberry Pistachio Biscotti


3 1/2 cups almond flour

1 1/2 teaspoons baking powder

¼ teaspoon kosher salt

2 large eggs

1/3 cup honey

1/4 cup light-tasting olive oil

1 teaspoon almond extract

1 teaspoon orange zest

1/2 cup unsweetened dried cranberries

1/2 cup shelled pistachios, roughly chopped


1. Preheat oven to 325 degrees Fahrenheit.

2. Line a baking sheet with a silicone mat or parchment paper.

3. In a large mixing bowl, combine almond flour, baking powder and salt. In a separate bowl, which together eggs, honey, oil, extract and zest.

4. Gently pour the wet ingredients into the dry ingredients and stir gently until just moistened. Fold in cranberries and pistachios until evenly distributed.

5. Directly on the prepared baking sheet, form dough into a loaf about 5 inches wide and 1/2-inch high. Bake 20 to 25 minutes until golden brown around the edges. Remove from oven and cool 15 minutes or more.

6. Slice loaf into 1/2-inch thick slices and transfer back to baking sheet, cut side up. Bake again until toasted and dry, about 18 minutes, turning once halfway through.