Sugar Free Cranberry Almond Biscotti

Indulge in the perfect guilt-free treat with these Sugar Free Cranberry Almond Biscotti! Made with wholesome almond flour, whole wheat flour, and naturally sweetened with monk fruit, these crunchy Italian-inspired cookies are a delightful blend of nutty almond flavors and the tart sweetness of dried cranberries. Perfectly twice-baked for that signature crisp texture, these biscotti are ideal for dunking in your morning coffee or enjoying as an afternoon snack. With the added bonus of being sugar-free, they're a satisfying option for those looking to balance indulgence and health. Easy to prepare and lasting up to two weeks, they're a versatile treat perfect for holidays, gift-giving, or simply elevating your everyday cup of tea.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 24

Ingredients

• 1.5 cups almond flour
• 1 cup whole wheat flour
• 1.5 teaspoons baking powder
• 0.25 teaspoons salt
• 3 large eggs
• 0.5 cups monk fruit sweetener
• 1 teaspoons vanilla extract
• 0.5 teaspoons almond extract
• 0.75 cups dried, unsweetened cranberries
• 0.75 cups slivered almonds

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.

Step 2

In a medium-sized mixing bowl, whisk together the almond flour, whole wheat flour, baking powder, and salt.

Step 3

In a large bowl, beat the eggs and monk fruit sweetener with a whisk or electric mixer until light and frothy, about 2 minutes.

Step 4

Add the vanilla extract and almond extract to the egg mixture and mix until combined.

Step 5

Gradually stir the dry ingredients into the wet ingredients until the mixture forms a sticky dough.

Step 6

Fold in the dried cranberries and slivered almonds until evenly distributed throughout the dough.

Step 7

Divide the dough in half and shape each portion into a 10-inch long, 2-inch wide log on the prepared baking sheet. Flatten slightly for even baking.

Step 8

Bake the logs in the preheated oven for 25-30 minutes, or until lightly golden and firm to the touch.

Step 9

Remove the baking sheet from the oven and let the logs cool for 10 minutes. Reduce the oven temperature to 300°F (150°C).

Step 10

Transfer the slightly cooled logs to a cutting board. Using a serrated knife, slice each log into ½-inch thick biscotti pieces.

Step 11

Place the biscotti slices cut-side down back on the baking sheet. Bake for 8-10 minutes, then flip each slice and bake the other side for another 8-10 minutes, or until crisp and golden.

Step 12

Remove from the oven and allow the biscotti to cool completely on a wire rack. Store in an airtight container for up to 2 weeks.

Nutrition Facts

Serving size	(656.9g)

Amount per serving	% Daily Value*
Calories	2392.9

Total Fat 140.1g	0%
Saturated Fat 13.8g	0%
Polyunsaturated Fat 0g
Cholesterol 558mg	0%
Sodium 815.2mg	0%
Total Carbohydrate 251.5g	0%
Dietary Fiber 47.7g	0%
Total Sugars 96.9g
Protein 87.4g	0%

Vitamin D 123IU	0%
Calcium 663.1mg	0%
Iron 16.9mg	0%
Potassium 1503.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.2%

Protein: 13.4%

Carbs: 38.4%