Spiced Cranberry, Almond and Orange Biscotti

Servings: Serves: 10-12

Nutritional Information:

Per serving (51g)

Calories 119, Fat 3.3g, Saturates 1.2g, Sugars 9.2g, Salt 0.09g


150g (1 cup)
65g (1/3 cup)
1/2 tsp
Zest of one small
1 heaped tbsp melted
1/2 tsp
almond extract or vanilla extract (we used both)



Mix the first eight ingredients together in a bowl. Set aside. Set the oven to 150°C/300°F/Gas 2 and line a baking tray with a piece of baking paper.


Melt the coconut oil in a small metal or glass bowl, either in a microwave or over a pan of simmering water. Once melted, whisk the milk into the oil, followed by the almond/ vanilla extract.


Add the oil mixture to the bowl of dry ingredients and knead gently until roughly combined. If the dough’s too dry, add the orange juice and if it’s too wet, add a touch more flour.


Add the chopped almonds, hazelnuts and cranberries and incorporate them gently into the dough, making sure they are distributed evenly.


Roll the dough into a long, thick snake and then transfer it to a baking tray and flatten it into a 3-4cm/1-1.5-inch wide and 25cm/10-inch long log. Bake for about 30-35 minutes, until the log’s surface is firm and lightly browned. Leave the oven on.


Let the log cool down for 15-20 minutes before cutting into it. Cut it into 1-1.5 cm/0.4-0.5-inch thick slices with a serrated knife. Place the slices on a baking tray cut-side down and return them to the oven for a further 20-25 minutes, until your biscotti achieves the desired crispness and colour.


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