Orange, Cranberry Biscotti (Healthy)

If you’ve seen my recent recipe for Chocolate Biscotti, then you know it’s one of my favorite holiday desserts. After I made that, my mom wanted me to try a Orange, Cranberry version. It turned out AWESOME!!

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As you may be able to tell, I forgot to add the craisins till after I had everything mixed up. So, I just pressed them into the dough after I rolled it out. I don’t really recommend it because they don’t stick as well.

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As you can see, a lot of them already fell off. It’s all good tho. You can just shove a handful of craisins in your mouth, then take a bite of biscotti haha!! Only problem with that, is that the craisins wouldn’t have that baked flavor ya know??

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This would make the perfect healthy dessert or snack for your next holiday party!! New Year is coming up!! It’s not super low carb, but it’s not super high carb either. You could even make it vegan for yourself, or any friends that may be vegan. Just add flax eggs instead of regular eggs and viola!

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As always, feel free to share, comment, pin, and SUBCSRIBADIBE!! Find me on Instagram (ac_unit18) Facebook (Amy Croasmun) and Pinterest (Amy Croasmun/ Eating is my Jam) I am always open for tips and recipe suggestions!!

 

Cranberry, Orange Biscotti

Prep Time10 minutes
Cook Time20 minutes
Second Bake25 minutes
Total Time55 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Italian
Keyword: Healthy, homemade
Author: admin

Ingredients

  • 1 & 1/2 cup Spelt flour
  • 3/8 cup Almond flour
  • 2 tbsp Coconut flour
  • 1 & 1/2 tbsp Pyure (Or preferred sweetener)
  • 1 tsp Baking Powder
  • 1/4 cup Coconut oil (Softened)
  • 3 Eggs
  • 1 tsp Pure Vanilla Extract
  • 5 drops Orange Vitality Essential Oil (I used Young Living)
  • 3/8 cup Dried Cranberries

Instructions

  • Preheat the Oven to 325F
  • Mix all the dry ingredients in your food processor. Add the wet ingredients and mix until fully combined
  • Place the dough on a cookie sheet with parchment paper. Roll out into a 10"x4" rectangle
  • Place in the oven and bake for 20 minutes. Remove and cut into pieces of the size of your choice. Turn the oven down to 225F. Bake for another 25 minutes.
  • Remove from the oven and let cool completely on cooling racks. Store in an airtight container on the counter for up to a week, then refrigerate.