Grain-Free Dark Chocolate Dipped Almond Cranberry Biscotti with Sea Salt

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Grain-free Dark Chocolate Dipped Almond Cranberry Biscotti with Sea Salt

With my lack of interest in sweets this year, I came to the realization that if I just started making sweet recipes to post here on the blog, I would eat them, simply because they were here. This is my number one rule for being mindful of how I eat and not making bad decisions. If you don’t have it in the house, you can’t and won’t eat it. Even with not being much of a dessert or baked goods person, my hatred of wasting food would definitely beat out my disinterest in any sweets. So, I have opted to just not make many sweet things this holiday season. Problem solved.

Grain-free Dark Chocolate Dipped Almond Cranberry Biscotti with Sea Salt

Though this time of year tempting sweets sseem to be around every corner, it doesn’t mean we have to overindulge. It is totally possible to enjoy a little something sweet without the massive guilt that usually immediately follows. I don’t love the idea of taking care of yourself all year round and then going hog-wild at the holidays. For me, a little indulging here and there is good, but there is no logical reason to consume several pounds of sugar over a two week period, just because of the time of year and because that’s “what we do”.

Grain-free Dark Chocolate Dipped Almond Cranberry Biscotti with Sea Salt

Sure, I haven’t found myself much in the mood for sweets this holiday season, which isn’t necessarily a bad thing, but it also doesn’t quite feel like Christmas without at least one batch of cookies. Enter these grain-free, vegan, ever so perfectly sweet Dark Chocolate Dipped Almond Cranberry Biscotti with Sea Salt! These cookies will likely be it for us this year in the Christmas cookies, and I am totally OK with that. They are all the cookie I could ever want.

Grain-free Dark Chocolate Dipped Almond Cranberry Biscotti with Sea Salt

These grain-free, vegan Almond Cranberry Biscotti are the perfect, dip-able treat. Begging for a hot cup of coffee, hot cocoa, tea or maybe some spiked eggnog to be dunked into. They are just the right amount sweet, with a little tartness from the cranberries and they are wonderfully crispy, finished off perfectly with dip of dark chocolate and just a hint of sea salt.

Grain-free Dark Chocolate Dipped Almond Cranberry Biscotti with Sea Salt

This recipe was originally shared on the Free People Blog BLDG 25


[print_this]Grain-Free Dark Chocolate Dipped Almond Cranberry Biscotti with Sea Salt {gluten-free and vegan}
Makes 12-15 cookies 


  • 1 1/2 cups blanched almond flour (tightly packed)
  • 2 tablespoons arrowroot powder or tapioca starch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup maple syrup or honey
  • 3 tablespoons non-dairy milk (I used almond milk)
  • 1 teaspoon vanilla extract
  • 1/4 cup dried unsweetened cranberries, roughly chopped
  • 1/4 cup sliced almonds or other nut
  • 3-4 oz high quality dark chocolate, 75-85% cacao, you can use chocolate chips or a roughly chopped bar
  • Course sea salt

Preheat oven to 350ºF. Line a baking sheet with parchment paper.

In the bowl of your stand-up mixer (or in a food processor) combine the almond flour, arrowroot powder, baking soda, salt and cinnamon. Process until all of the ingredients are well combined. Then add in maple syrup (or honey), non-dairy milk and vanilla extract until the dough forms a ball. Fold in dried cranberries and sliced almonds by hand.

Dampen hands and form the dough into a log approx 11″-long and 2″-wide on the parchment paper-lined baking sheet. Bake at 350° for 15-20 minutes, or until lightly browned and firm to the touch. Remove from oven and let cool for 1 hour. Turn the oven to 250ºF.

Once fully cooled, cut the log into 1/2-inch slices on the diagonal with a very sharp knife. Spread slices out on a baking sheet cut-side down and bake at 250° for 10 minutes, then turn over and bake another 10 minutes on the other side. Turn off the oven and let them sit inside the oven on the baking sheet until cool.

Melt the chocolate over a double boiler using hot (but not boiling) water, in the microwave in 30-second increments or use a chocolate melter. Dip one end of each biscotti into the chocolate, make sure it’s coated and let any excess chocolate drip off. Place the biscotti back on the baking sheet. Sprinkle a little sea salt on top of the chocolate. Let the chocolate set.

Once cooled, they should be nice and crispy. Store the cookies in an airtight container. Be aware that these cookies will lose a bit of their crispiness the longer they sit. Enjoy! [/print_this]

Grain-free Dark Chocolate Dipped Almond Cranberry Biscotti with Sea Salt

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13 Responses

  1. YUM Beth – pinned!

  2. I totally agree that having just one or two holiday treats around is enough. These biscotti sound really delicious, and I love your take on a traditional cookie. My sisters and I are having a “bake fest” before Christmas and while I’m hoping to stick to just a couple recipes, I’ll definitely suggest that we make these 🙂

  3. June Burns says:

    Mmm those sound wonderful! I love biscotti, don’t make them nearly enough .

  4. So gorgeous!

  5. Yolanda says:

    I loved the flavors of these. However, when in tried to slice them, they crumbled to tiny pieces! What did I go wrong?

    • Beth @ Tasty Yummies says:

      Hi Yolanda, poop that’s not fun. Grain-free baking can definitely be finicky, but let’s see if we can’t get this figured out. Did you change anything at all about the recipe? Tell me what kind of almond flour did you use? Was is blanched fine almond flour or an almond flour/almond meal? Did you wait till it was absolutely, fully cooled before you cut them?

  6. Niti says:


    Do you have any alternate to arrowroot powder or tapioca starch?

  7. Greta says:

    hello! can you use liquid stevia instead of maple syrup? if yes, how many drops would you recommend? thanks

    • Beth @ Tasty Yummies says:

      Greta, leaving out the maple will likely change the consistency a bit, since it’s liquid and you’d only be replacing it with a few drops. You may have to add additional liquid to account for that, but I haven’t tested it myself yet, so you’ll have to experiment. Let us know how you make out, if you do.

  8. Elaine says:

    Made these today and they are fantastic. I used only half a teaspoon of vanilla and added half a teaspoon of almond extract. They are so good I did not even use the chocolate (and I am a chocoholic. LOL). Thanks for sharing this recipe. Bisoccti are a favoritte for my family so this is a welcome treat.

  9. Hailey says:

    mine are still kind of soft in the middle and i have baked them a lot longer than it says… how should they feel when i take them out?

    • Beth @ Tasty Yummies says:

      they are generally a little soft when they first come out of the oven, but will be less soft and get to be more crispy, as they cool. How did they turn out for you?

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