Cranberry & Almond Biscotti

Makes ± 24 biscotti


  • 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 Original Almond Milk
  • 1 extra large egg
  • 125 ml roughly chopped almonds
  • 125 ml dried cranberries



  • Sift the dry ingredients together.
  • Whisk the honey, 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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