Cranberry Orange Biscotti – made with oat flour for a nut free and gluten free adaptation
Can you believe that I actually wanted to post these cranberry orange biscotti this time last year?
Better late than never I guess!
I specifically remember thinking about posting these the day after Thanksgiving last year, but then life happened and all my plans went sideways. I think instead I ended up sharing this banana bread french toast which is nothing to complain about.
Orginally, I wanted to call these cranberry bliss biscotti after the Starbucks cranberry bliss bars, but I thought that might be too much of a stretch. And you know what – I think these are better than the bliss bars anyways. Take that, Starbucks!
Have I ever told you that I used to work at Starbucks? It was only for a hot minute – thank GOODNESS.
A few years back before getting married and moving to England I picked up a second job working there to save a little extra cash. For 5 months I got up almost everyday at 3:30AM to be ready for my shift at 4:30AM. I’d work about 5-6 hours there before clocking out and heading to my actual full time job. I get tired just thinking about that time.
I learned a lot about people working there – some good things, some bad, and some totally useless but mildly interesting things. One of which is that people go bananas over cranberry bliss bars.
Really. b a n a n a s (see also: the red holiday cups)
We had to wait until the day after Thanksgiving to start selling them and they disappeared just about as quickly as we put them out.
With that in mind I really wanted to make a knock off version but then my cranberry bliss bars kept evolving until they became cranberry orange biscotti. So good!
Making of: Cranberry Orange Biscotti
I adapted the biscotti slightly from one I originally found on Food Faith Fitness. If you don’t know much about biscotti – it’s a twice baked cookie perfect for dunking into your morning coffee.
Despite needing to be baked twice for the classic cookie crunch that makes biscotti unique – it’s really easy to make. All you need is one bowl and a little time to set aside to let this dough firm up. Since we’re using coconut oil here instead of butter you need to give the dough some time to firm up in the fridge.
The concept behind making biscotti is pretty straight forward. You just need to form your dough into a long log and bake once as a log. Take it out of the oven, let cool for a couple of minutes, slice into long sticks like you see in the pictures above and bake again to make it extra crispy.
A Note on Eggs
I’ve tried this recipe a couple of times using flax eggs to see how it would come out for my egg free friends. This recipe really works best with real eggs if you can use them, but you can sub with flax eggs if you absolutely need to. Just be aware that the dough won’t spread quite as much while baking and the top of the biscotti log will have a few cracks in them. I also found the slicing bit to be really difficult because the dough was more crumbly, but after the second bake it was exactly as it should be and no longer falling apart.
How ever you make them – I’m sure you’ll love them!
Don’t forget to #asaucykitchen on instagram if you make these cranberry orange biscotti! I love seeing what you make! You can also post your pictures to our facebook page!
Made with oat flour for a nut free and gluten free adaptation
- 1 1/4 cup | 124 grams certified gluten free oat flour
- 1 teaspoon baking powder
- 1 teaspoon ginger powder
- 1/4 teaspoon salt
- 1-2 teaspoons fresh orange zest about 1 large orange
- 1/4 cup | 53 grams packed light brown sugar or sub with coconut sugar
- 3 tablespoons | 40 grams soft coconut oil
- 1 teaspoon vanilla extract
- 1 egg room temperature
- 1/3 cup | 50 grams dried cranberries
- 1/4 cup |45 grams white chocolate
- In a large mixing bowl whisk together the oat flour, baking powder, ginger, salt and orange zest. Set aside.
- In a medium sized mixing bowl use an electric mixer to beat together the sugar and coconut oil. Scrape down the sides as need. Add the vanilla extract and egg until creamy and full combined.
- Add the egg mixture the oat flour mixture and mix together until combined and a dough forms. Stir in the dried cranberries. Once fully mixed cover the dough with plastic wrap and refrigerate for at least 20 minutes so that the dough becomes less sticky and easier to handle.
- Preheat the oven to 325°F/160°C while the dough is chilling.
- After refrigerating, roll the dough out on a lightly floured sheet of baking parchment and form a 12 inch by 3 inch log that's about 1/2 inch thick.
- Transfer the baking parchment with the dough log to a baking sheet and bake in the oven for 20-25 minutes or until the edges start to turn a light golden brown. Remove the log from the oven and let cool for at least 10 minutes on the baking sheet.
- Once cool enough to handle, use a serrated to slice the log into 3/4 inch slices. Lay the biscotti cut side up and return to the oven for another 10-12 minutes.
- Remove from the oven and let cool before drizzling melted white chocolate over the biscotti.
- Store in an airtight container and enjoy!
I've tried this a couple of times use a flax egg with varied results. There were more cracks in the top of the biscotti and it didn't spread quite as much. It also requires more patience when cutting the biscotti into slices as it was prone to breaking. After the second bake the cookie was no longer crumbly and tasted just as good.
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