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November 14, 2018

Keto Cranberry Pecan Biscotti

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Crisp almond flour biscotti studded with cranberries and pecans and dipped in sugar-free chocolate. This easy low carb biscotti recipe is a classic holiday treat made keto! Perfect for gift giving or keeping all to yourself. This post is sponsored by Bob’s Red Mill.

Keto Almond Flour Biscotti in a christmas gift box

Well it’s about time I updated this Keto Cranberry Pecan Biscotti! It’s been on my blog since December 2011 and it’s a timeless classic. It was one I first made to share on a friend’s blog, way back in the day. But she shut her blog down a few years ago and the biscotti recipe was almost lost. Thankfully, I was able to dig it up again.

I re-made them last year and was happy to find that these almond flour biscotti are just as good as they ever were. Keto recipes that stand the test of time are my hallmark, if you will. But sometimes I go back to an old recipe and I am not quite sure what to expect. I’ve learned a lot about keto baking in the intervening 7 years and sometimes my older recipes need a bit of work. Not this one, I am happy to say. It was spot on right from the beginning.

I grabbed some new photos and figured I would walk you through exactly how to make biscotti for the sugar-free and gluten-free crowd. I’ve made a lot of almond flour biscotti in my day. A lot!

Easy low carb biscotti with cranberries and pecans

How To Make Biscotti with Almond Flour

Making almond flour biscotti really isn’t very different from making conventional biscotti. The method is the same, baking a log of dough first and then slicing it and re-baking the slices. Done right, you will end up with crisp biscuits that are perfect for dipping into coffee or tea.

But there are a few differences. Being gluten free means that these almond flour biscotti are a little more fragile and have to be handled with a bit of care when slicing. Here are my best tips for making low carb, gluten free biscotti.

  • Be sure to use finely milled almond flour. That goes almost without saying. The finer your flour, the better your biscotti hold together, so try to use good blanched almond flour and not the more coarse almond meal. For all of my biscotti and other keto baked goods, I always use Bob’s Red Mill almond flour.
  • To help it hold together even better, try adding a bit of xanthan gum or 1 tablespoon of coconut flour. The coconut flour helps make the biscotti a little drier, and you want a dry consistency for biscotti. Bob’s Red Mill is my go-to coconut flour as well.
  • If you are adding nuts or cranberries into the mix, be sure to chop them finely before adding. Larger chunks can make it hard to slice the loaf properly.
  • Keep your loaf on the small side, about 4 by 10 inches, so it’s easier to cut.
  • When you cut, you want to gently saw first just to get through that crisp top layer, and then you want to cut straight down. If you saw the whole way through, it tends to make the ends break off.
  • Be patient! Let the biscotti completely dry out in the warm oven. They may still seem a bit soft after the second baking but they will crisp up as they cool.

Once they’re baked through, they’re pretty sturdy. You only really need to be gentle with them when you are slicing the logs and when you are flipping them over. I’ve traveled cross country with some of my almond flour biscotti, and I’ve sent them to friends because they hold up so well in transit!

A detailed guide on how to make almond flour biscotti

Dipping Biscotti in Chocolate

Now you may notice that in my photos, some of these biscotti have a white chocolate drizzle. Sadly, there isn’t a truly good sugar free white chocolate on the market. KZ Clean Eating used to carry a xylitol sweetened one, which is what you see on a few of these almond flour biscotti. But they no longer appear to make it.

You can actually make your own low carb white chocolate drizzle with some cocoa butter, some powdered sweetener, and a little vanilla extract. It’s not quite the same but it does give the same appearance and overall taste once it’s on the biscotti.

White Chocolate Drizzle:

1 oz cacao butter, chopped
2 tbsp powdered Swerve Sweetener or other powdered erythritol
1/2 tsp vanilla extract

But the dark chocolate dip is my favorite anyway, and goes so well with the cranberries and pecans. All I do is melt some Lily’s Dark Chocolate with a bit of cocoa butter so it melts more smoothly. Then I dip, you dip, we dip!

And it’s a perfect use for my homemade Sugar Free Dried Cranberries too! Keto biscotti with a small espresso

More Delicious Almond Flour Biscotti Recipes

Maple Walnut Biscotti

Cinnamon Roll Biscotti

Mocha Chip Biscotti

Pecan Pie Biscotti

Lemon Poppyseed Biscotti

Pumpkin Spice Biscotti

4.89 from 18 votes
A detailed guide on how to make almond flour biscotti
Print
Cranberry Pecan Biscotti - Keto Recipe
Prep Time
10 mins
Cook Time
55 mins
Cooling Time
30 mins
Total Time
1 hr 35 mins
 

Low carb almond flour biscotti studded with cranberries and pecans. A perfect sugar free and gluten free treat!

Course: Breakfast
Cuisine: Italian
Keyword: almond flour biscotti, how to make biscotti
Servings: 15 biscotti
Calories: 242 kcal
Ingredients
Biscotti:
  • 2 cups almond flour
  • ½ cup granular Swerve Sweetener
  • 1 tsp baking powder
  • ½ tsp xanthan gum (can also sub 1 tbsp coconut flour)
  • 1 tbsp orange zest
  • ¼ cup butter melted
  • 1 large egg lightly beaten
  • ½ tsp vanilla extract
  • 1/4 cup chopped pecans
  • 1/4 cup sugar-free dried cranberries
Chocolate Dip:
  • 3 ounces sugar-free dark chocolate chopped
  • 1/2 ounce cocoa butter (or 1 tbsp coconut oil)
Instructions
Biscotti:
  1. Preheat oven to 325F and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together almond flour, Swerve, baking powder and xanthan gum. Stir in orange zest.

  3. Stir together melted butter, egg, and vanilla extract until dough comes together. Add pecans and dried cranberries and stir until mixed throughout.
  4. Turn dough out onto baking sheet and form into low, flat log, 10 x 4 inches. Bake 25 minutes, or until lightly browned and firm to the touch. Remove from oven and let cool 30 minutes. Reduce oven temperature to 250F.
  5. With a sharp knife, gently cut into 15 even slices. Place slices back onto baking sheet cut-side down and bake for 15 minutes, then flip each slice and continue to bake for another 15 minutes. Turn off oven and let sit inside until cool.
Chocolate Dip:
  1. In microwave or double boiler, melt chocolate until smooth. Dip ends of biscotti in and lay on a waxed paper lined baking sheet until set (you can chill them to set the chocolate faster).
Nutrition Facts
Cranberry Pecan Biscotti - Keto Recipe
Amount Per Serving (1 biscotti)
Calories 242 Calories from Fat 209
% Daily Value*
Fat 23.2g36%
Carbohydrates 6.4g2%
Fiber 3.1g12%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.

Many Thanks to Bob’s Red Mill for partnering with me to bring you this post.

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Filed Under: Cookies, Gluten Free, Holiday Treats

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  1. Jeanette says

    December 5, 2011 at 12:27 pm

    These are definitely festive biscotti – been thinking of making some as my kids love biscotti.

    Reply
  2. Liz says

    December 5, 2011 at 12:42 pm

    DELISH!!!! I adore cranberry biscotti…and these look amazing dipped in chocolate!!!

    Reply
  3. Angie's Recipes says

    December 5, 2011 at 12:44 pm

    More cranberries please! I love those biscotti.

    Reply
  4. Alison Lewis says

    December 5, 2011 at 1:15 pm

    These look fabulous!! Bookmarked

    Reply
  5. Belinda @zomppa says

    December 5, 2011 at 1:29 pm

    Ooo – stunning – would love to sit now for a cuppa cuppa with you and these biscotti.

    Reply
    • Callie says

      November 20, 2019 at 9:05 pm

      5 stars
      Thank you, Carolyn, for such an amazing treat. I made these today and they are so good. They taste like an ordinary, sugar- and carb-loaded treat—but they’re keto-friendly! I can’t wait to share them with family and friends!

      Reply
  6. Kiri W. says

    December 5, 2011 at 3:17 pm

    Pecan biscotti sounds like an utter revelation to me, though cranberries usually don't make me swoon. The chcolate dipped end looks fabulous! 🙂

    Reply
  7. Cara says

    December 5, 2011 at 4:08 pm

    love the sound of these, Carolyn! I might whip some up for a holiday cookie swap soon 🙂

    Reply
  8. jennifurla says

    December 5, 2011 at 6:10 pm

    what a gorgeous treat.

    Reply
  9. briarrose says

    December 5, 2011 at 6:42 pm

    Yummy! Cranberry and chocolate heaven.

    Reply
  10. raquel says

    December 5, 2011 at 10:00 pm

    Those looks delicious! Biscotti is pretty cool, maybe I'll try to hang with it and make some!

    Reply
  11. Ramona says

    December 5, 2011 at 11:14 pm

    These look amazing!! I can't believe they are low carb. You just created some magic! I would love to do some magic and make one disappear. 🙂

    Reply
  12. steph says

    December 5, 2011 at 11:40 pm

    I love the chocolate coating!! I'm jealous of your biscotti baking skills. Everytime I try biscotti they come out all crumbly…I've given up on making them in my kitchen. But these look fantastic!

    Reply
  13. The_Mom_Chef says

    December 6, 2011 at 12:38 am

    Heading over to check these out. May be another perfect recipe to bring for my mom for Christmas!

    Reply
  14. food_dreamer says

    December 6, 2011 at 12:58 am

    I worked some hefty magic and made a whole lot of them disappear in a matter of a few days!

    Carolyn

    Blog: All Day I Dream About Food
    URL: https://alldayidreamaboutfood.com

    Reply
  15. happywhennothungry says

    December 6, 2011 at 2:05 am

    These biscotti look so delicious! Love the flavors!

    Reply
  16. torviewtoronto says

    December 6, 2011 at 2:14 am

    biscotti looks fabulous lovely flavour

    Reply
  17. cooking rookie says

    December 6, 2011 at 4:47 am

    Love cranberries, love biscotti, love chocolate – this recipe is absolutely perfect! And love the pics too 🙂

    Reply
  18. vianney says

    December 6, 2011 at 4:57 am

    I don't think I have ever had cranberry biscotti, they look goregous!!

    Reply
  19. Kari says

    December 6, 2011 at 7:20 am

    I love this idea – cranberry in biscotti seems like a wonderful combination.

    Reply
  20. Jennifer Eloff says

    December 6, 2011 at 12:20 pm

    Lovely – I haven't made biscotti in ages. Sounds wonderful.

    Reply
  21. Island Vittles says

    December 6, 2011 at 5:50 pm

    another gorgeous low-carb/gluten-free treat that you would never know was any "different" and then you take it over the edge and dip them in chocolate! Well, it is Christmas, after all! Theresa

    Reply
  22. kitchenarian says

    December 6, 2011 at 7:38 pm

    I love biscotti! This looks amazing. I've only made biscotti once before, but now I am so inspired.

    Reply
  23. Farmgirl Gourmet says

    December 7, 2011 at 5:40 am

    YUM Carolyn! I love biscotti…so beautiful! Love this recipe.

    Reply
  24. Peggy says

    December 7, 2011 at 10:47 am

    Go you for making your own dried cranberries in a pinch! These biscotti definitely look like the perfect accompaniment to a cup of coffee in the morning =)

    Reply
  25. La Phemme Phoodie says

    December 7, 2011 at 2:41 pm

    Your comment that the holidays were invented just so we all had an excuse to eat more chocolate is hysterical. I go into a food coma every holiday but I'm not complaining. I enjoy dipping biscotti into my morning cup of tea. I bet these would taste great alone or with some tea.

    Reply
  26. food_dreamer says

    December 7, 2011 at 2:58 pm

    Thanks, Wendy. Wish we could share a few biscotti dipped in our favourite hot drink (coffee, for me).

    Carolyn

    Blog: All Day I Dream About Food
    URL: https://alldayidreamaboutfood.com

    Reply
  27. Purabi naha says

    December 7, 2011 at 3:00 pm

    The biscottis are really looking gorgeous!! Shall love to try out the recipe. Looks like this is right down my alley

    Reply
  28. richa says

    December 7, 2011 at 8:19 pm

    these look deliciously good! perfect wit that cup of tea or coffee!

    Reply
  29. Krista says

    December 8, 2011 at 9:30 pm

    Having you guest post was a pleasure!!! Thank you so much, Carolyn!

    Reply
  30. JavelinWarrior says

    December 9, 2011 at 2:29 pm

    This post is absolutely fetish-worthy and I've been inspired to include it in my Friday Food Fetish blog. If you have any objections, please let me know

    Reply
  31. food_dreamer says

    December 10, 2011 at 1:33 am

    No objections whatsoever!

    Carolyn

    Blog: All Day I Dream About Food
    URL: https://alldayidreamaboutfood.com

    Reply
  32. betty says

    December 10, 2011 at 4:16 am

    I' ve never made biscotti before, this one seems pretty good

    Reply
  33. Donna says

    October 9, 2012 at 4:52 am

    These are bookmarked for an honored place in my “13 cookies of Noël” platter I make every year come holiday-time…These would be sheer bliss dipped in a high-quality, vanilla bean flecked white chocolate!!..Thank you for your inspiration!

    Also…would you or your readers know of a place to obtain erythritol in France at a decent price?…This ingredient CAN be found in one local store close to me…but in a very small format and somewhat pricey…It is so crucial to the success of many of your offerings…Thank you in advance for any enlightenment!

    Reply
    • Carolyn says

      October 9, 2012 at 5:56 am

      I don’t know of where to purchase erythritol in France, although I know it must be possible since the erythritol Swerve uses is made n France! Is it available online in France anywhere?

      Reply
  34. Angela says

    February 15, 2014 at 9:27 pm

    Do you have/post the nutrition info on these anywhere?

    Reply
  35. Kimi says

    September 7, 2015 at 8:52 pm

    help – I can’t access the link to the recipe and would like to make these for a coffee I’m hosting this week! Is the recipe posted anywhere else, other than the budgetgourmetmom website? Thanks!

    Reply
    • Carolyn says

      September 8, 2015 at 7:49 am

      I’m sorry, it looks like her whole website is completely down. It’s an old recipe so I no longer have the recipe notes. However, I do have several other biscotti recipes and the base of them is the same. If you didn’t want to make another flavour, you could simply rework them. Like this one: https://alldayidreamaboutfood.com/2012/12/cardamom-orange-biscotti-low-carb-and-gluten-free.html

      Leave out the orange zest and the cardamom, add 1/4 cup finely chopped pecans and 1/4 cup chopped sugar-free dried cranberries. Then melt about 3 ounces dark sugar-free chocolate for dipping once they are cool.

      Reply
      • Kimi says

        September 8, 2015 at 10:10 pm

        thank you so much, that’s a huge help! 🙂

        Reply
  36. Hannah says

    November 29, 2015 at 4:49 am

    Hi, I was wondering if these can be frozen (and at what stage) so I can pre-make them before the xmas rush? Thanks!

    Reply
    • Carolyn says

      November 29, 2015 at 10:52 am

      Yup, they sure can. Best frozen before dipping them in chocolate. Check out all my suggestions for make ahead, freezable cookies here: https://alldayidreamaboutfood.com/2015/11/make-ahead-low-carb-holiday-cookies.html

      Reply
  37. Wendy says

    December 29, 2016 at 11:41 pm

    These were wonderful! After baking them the second time, I put them in my dehydrator for about 12 hours. Everyone loved them.

    Reply
  38. Kiri says

    November 15, 2018 at 9:35 am

    Delicious! I love biscotti and this cranberry pecan sounds amazing!

    Reply
  39. Marsha says

    November 15, 2018 at 12:02 pm

    Can you use powered Stevia for these?

    Reply
    • Carolyn says

      November 15, 2018 at 12:55 pm

      Probably but I haven’t tested it.

      Reply
  40. Tracey says

    November 15, 2018 at 2:23 pm

    5 stars
    I love the buicuits

    Reply
  41. Andie Thueson says

    November 16, 2018 at 3:09 pm

    5 stars
    This looks absolutely divine the perfect treat to enjoy with a warm cup of tea! Pinning for later

    Reply
  42. Sandy says

    November 16, 2018 at 3:48 pm

    5 stars
    Yes! this is the best recipe for this on the interenet. So good.

    Reply
  43. Stacie A Hamilton says

    November 16, 2018 at 7:31 pm

    5 stars
    Oh wow, I love that this is low carb. I’ve never baked with almond flour or even knew it existed actually. I’m going to try to bake these for my holiday ladies group party.

    Reply
  44. Tara says

    November 17, 2018 at 8:35 am

    5 stars
    These are absolutely perfect — so great with a cup of coffee!

    Reply
  45. Erin | Dinners,Dishes and Dessert says

    November 17, 2018 at 10:18 pm

    5 stars
    This needs to happen at my house very soon!!

    Reply
  46. diana says

    November 21, 2018 at 10:34 am

    5 stars
    I just made this recipe for the first time yesterday, and I have to say that it is fabulous! I used the coconut flour version instead of xanthan gum and added 2 drops of Boyagian orange oil to the dough to boost up the orange flavor. I drizzled it a glaze that I made with powdered xylitol, cream, vanilla and orange extract, and I put a few rehydrated cranberries on top for a festive look. They are a wonderful with coffee on these cold holiday mornings!

    Reply
  47. Catherine Bast says

    November 29, 2018 at 4:05 pm

    5 stars
    Wow, made these today – sooo good two of the slices never made it to biscotti – lol
    Thanks Carolyn for another winner

    Reply
  48. Mary says

    November 29, 2018 at 11:53 pm

    Would it work to cut the dough before baking the first time? I thought I could cut or score but not separate before 1st bake then “cut” again to bake for the second time.

    Reply
    • Carolyn says

      November 30, 2018 at 8:34 am

      I don’t think so. It’s pretty soft at that point. But you can give it a try if you like.

      Reply
  49. Beth Corrente says

    February 7, 2019 at 7:36 am

    I am looking to make Italian pepper biscuit I was wondering if you think the texture of these would work if I make them savory and leave the sweetness out or if you have another recipe you think would work better. I am wondering if a fat head kind of dough may work maybe slicing and re baking. Thank you in advance your recipes are great.

    Reply
    • Carolyn says

      February 7, 2019 at 8:15 am

      HI Beth, I don’t think fathead would work that well here but this might be what you’re looking for. It will be fine without sweetener.

      Reply
  50. Carlyn says

    March 4, 2019 at 11:07 am

    I made these day before yesterday and they are fantastic. They need a little time to harden, and they keep very well. Thanks for another great recipe!

    Reply
  51. Adrienne says

    July 17, 2019 at 10:29 am

    5 stars
    Carolyn, your keto biscotti recipes are ***LIFE***! I did not realize just how much I was missing this kind of crunch and chocolate-coated goodness until I whipped up a batch per your brilliant instructions. After a year on keto, it is so motivating to know – largely thanks singlehandedly to you – that there need not be any deprivation on this path. Favorite treats can also be nourishing, satiating, and can leave me feeling good (no sugar crashes). I can’t wait to make my next batch of your biscotti – I plan to try all your variations and to invent my own. Thank you so much for bringing such a remarkable level of creativity, imagination, and good science to the world of keto baking and cooking. Your recipes are my favorite to follow – always clear, precise, and thorough. And thank you for bringing so much pleasure and joy to my keto lifestyle. You are definitely having a massive ripple effect on this world!

    Reply
    • Carolyn says

      July 17, 2019 at 2:43 pm

      Thanks, Adrienne!

      Reply
  52. Jo Foto says

    October 1, 2019 at 7:21 pm

    5 stars
    i didn’t have pecans so i added sliced almonds with the cranberries and put in orange extract instead of zests as i didn’t have an orange and trucia for sweetener
    The texture is really chewy and complexe this is by far the best low carb biscuit/cookie i have made and not over buttery
    First time using Guar gum maybe this is what makes the texture so good

    Reply
    • Carolyn says

      October 2, 2019 at 8:26 am

      If the texture is chewy, then they didn’t turn out right – biscotti should be crisp. But you made a lot of substitutions…

      Reply
  53. Patti says

    October 29, 2019 at 11:31 am

    Could I sub white chocolate chips for the pecans, same measurement?

    Thanks!!

    Reply
    • Carolyn says

      October 29, 2019 at 4:48 pm

      Sure! It will add a bit more carbs but not overwhelmingly so.

      Reply
  54. Peggy D... says

    November 24, 2019 at 9:37 am

    I have loved your recipes, Carolyn! I’ve made many versions of your biscotti. I especially love the portability of it and the fact that I haven’t had any spoil or get stale. I’ve taken it to Mexico and in the motor home. I’ve also used it as the something to eat with pain meds post surgery when I had a knee replacement and an ankle replacement. I buy the dried unsweetened cranberries online and put some in a jar with water in the frig so I can use them in a salad or dry on paper towels for biscotti or muffins. Might add a bit more sweetener to what I’m making but I’ve been low carbing for so many years I don’t mind a less sweet taste. Thank you Carolyn!

    Reply
    • Carolyn says

      November 24, 2019 at 10:08 am

      So glad you like them!

      Reply
  55. Eryn says

    December 7, 2019 at 9:45 am

    5 stars
    This is a really nice biscotti! I used chopped slivered almonds instead of pecans, and added 1/2tsp of salt. I cooked it a bit longer on both bakes to ensure it was nice and crispy.

    Will definitely make again!

    Reply
  56. Lynnita says

    December 13, 2019 at 9:17 am

    just made the cranberries and want to make these too. Will subbing pistachios for the pecans work. I love pistachios.

    Thank You,
    Lynnita

    Reply
    • Carolyn says

      December 13, 2019 at 9:48 am

      Sounds good!

      Reply
  57. Carol says

    January 18, 2020 at 6:02 pm

    5 stars
    How do you get yours to be so high mine never come out that way? They’re deliciousness however thin

    Reply
    • Carolyn says

      January 18, 2020 at 6:13 pm

      High? Not sure if you mean from side to side or bottom to top. Mine aren’t high at all, since the dough log doesn’t rise much when baking – it’s not supposed to. They also aren’t that long from side to side but if you cut on a diagonal, they are longer.

      Reply
  58. Chiraz Amouri says

    April 1, 2020 at 9:50 am

    5 stars
    Thanks for the recipe! I love biscottis and this combination is one of my favorite.
    Just wondering if I can substitute the dried cranberries with fresh ones.

    Reply
    • Carolyn says

      April 1, 2020 at 2:50 pm

      Sure, you can. I would chop them up, though, before baking so that they don’t rip your biscotti when you try to slice them.

      Reply
  59. Liezel Boonzaier-Lacquaye says

    September 8, 2020 at 9:17 am

    Hi Carolyn. Love this recipe, made it a few times already but today it just didnt work. I would like to ask though, my dough was very wet when i started to make a log, i could still roll it but it was sticky. While baking a few cracks formed. I simply squeeded it back together. I let it cool for 30 min and sliced it but the first 3 just fell apart. so crumbly. I just ate it like that… yum. Cooled for another 30 min and still same thing. I managed to get a few on the tray to dry out in the oven on the second baking but as i turn them they simply crumble… Please can you let me know why this happens usually so i have an idea of where i went wrong. The only thing i changed from when i did it before was leave out the cranberries and use pistacio nuts instead of pecan. The rest i followed your recipe. Thanks for your help. Greetings from Belgium.

    Reply
    • Carolyn says

      September 8, 2020 at 11:38 am

      Leaving out cranberries won’t make a difference so I think it’s got to be a mismeasured amount of flour. Did you weigh it by chance?

      Reply
  60. Julie Scriver says

    November 13, 2020 at 5:45 pm

    4 stars
    Made this biscotti today, my dough was quite dry, rolled and patted into a log, 4 inches wide and 9 inches long. Baked for the 30 minutes, lots of big cracks on top. Let it cool for about 40 minutes, tried to cut it, dough still raw inside. Had the slices standing up, baked them for 20 minutes at 250 then shut oven off. Looks like I’ll leave them in the oven overnight to dry out. I measured out everything carefully, I’ve made biscotti about 5 times before, only once has it ever turned out.

    Reply
    • Carolyn says

      November 13, 2020 at 8:09 pm

      What sweetener and almond flour did you use? Sounds like something went awry, if the dough was dry to start.

      Reply
      • Helen says

        December 12, 2020 at 8:23 pm

        Tried the recipe today with some modifications. I cut almond flour to 1 3/4 cup, + 1/2 cup oat fiber, substituted konjac powder for the xanthan gum and had to add a 2nd egg to get the mixture to stay together as a formed log. Also added 1 TBSp lemon juice. The smell was heavenly. So far so good. Had to cook it a bit longer and I cooled it in fridge for 1 hr to thoroughly cool. About to slice and 2nd bake. Even if it crumbles, we’re eating it cause it smells wonderful . stay tuned.

        Reply
  61. Keely Woolley says

    November 29, 2020 at 2:46 pm

    4 stars
    Made this dish today. Absolutely gorgeous. Although I did reduce the amount of sweetener, way too much for my palette. Used almond instead of pecans.

    Reply
  62. Stacy says

    December 1, 2020 at 9:03 pm

    5 stars
    I just made these, they are absolutely delicious. I make biscotti as a small gift during Christmas. I actually like the almond flour better, they’re softer in the middle but still crunch on the outside. I put them in the fridge for the chocolate to harden then store airtight in room temp. I doubled the batch size. I’ll be making these until my pecan supply runs out. It was also my first time using almond flour and swerve sugar to bake with. I was a little nervous, but I’m so happy how they turned out. Thank you for this delicious recipe.

    Reply
  63. Helen says

    December 12, 2020 at 10:27 pm

    Tried the recipe today with some modifications. I cut almond flour to 1 3/4 cup, + 1/2 cup oat fiber, substituted konjac powder for the xanthan gum and had to add a 2nd egg to get the mixture to stay together as a formed log. Also added 1 TBSp lemon juice. The smell was heavenly. So far so good. Had to cook it a bit longer and I cooled it in fridge for 1 hr to thoroughly cool. About to slice and 2nd bake. Even if it crumbles, we’re eating it cause it smells wonderful . stay tuned. Ok finished second bake, cooled and dipped in chocolate. Really tasty and no, it’s not like Biscotti made with wheat flour and sugar but still quite good and guest-worthy.

    Reply
  64. Cori says

    December 23, 2020 at 11:48 am

    May I use dried orange zest(Penzeys) ? I have oranges (lots of trees) but I’m pressed for time (lazy?🙄). BTW, Your recipes are great!!

    Reply
    • Carolyn says

      December 23, 2020 at 2:32 pm

      I can’t see why not!

      Reply
  65. Angela Clifford says

    December 24, 2020 at 11:11 am

    5 stars
    Absolutely fantastic! Came out perfect. Thank you!

    Reply
    • Carolyn says

      December 24, 2020 at 5:27 pm

      So glad to hear that!

      Reply
  66. Marcelle says

    December 26, 2020 at 5:41 pm

    Wondering if I could sub some of the almond flour for vital wheat gluten to make the dough a bit less fragile? Maybe 25%?

    Reply
  67. Cheryl Houston says

    January 4, 2021 at 2:46 pm

    I have made the two biscotti’s twice now. I would like to know how some of you make the biscotti more crunchy instead of crumbly. I follow the recipe exactly and actually bake them longer and let them sit in the oven overnight after baking. Then this morning I baked them at 275 for another half hour. They are good and somewhat crunchy, but I would like them more hard and crunchy. Any tips? Thanks for the recipes!

    Reply
    • Carolyn says

      January 4, 2021 at 5:34 pm

      If they aren’t getting hard and crunchy with the extra baking, you must be doing something a little different. What brand of almond flour are you using? And what sweetener?

      Reply
      • Cheryl Houston says

        January 5, 2021 at 2:24 pm

        I am using Bob’s Red Mill Fine Almond Flour, and I do not add as much sweetner as you do because I don’t want it that sweet. I use a sweetner called “The Grinning Monk” (white organic monk fruit sweetner) I am possibly thinking that if I added a little coconut flour and xanthum gum would that help? Thank you Carolyn.

        Reply
        • Carolyn says

          January 5, 2021 at 5:53 pm

          So the flour is fine. The sweetener, which I had never heard of, might be the issue but since it’s mostly erythritol, it shouldn’t be. If you’re adding less, though, that might keep them from crisping up as easily. Xanthan gum could help. Coconut flour would likely make them MORE crumbly.

          Reply
          • Cheryl Houston says

            January 6, 2021 at 8:11 pm

            I am using Bob’s Red Mill Fine Almond Flour, and I do not add as much sweetner as you do because I don’t want it that sweet. I use a sweetner called “The Grinning Monk” (white organic monk fruit sweetner) I am possibly thinking that if I added a little coconut flour and xanthum gum would that help? Thank you Carolyn.

  68. Cheryl Houston says

    January 6, 2021 at 8:18 pm

    thank you. I will try the zgum. Strange tho that I made it last week and it was harder and crispier. Who knows….blessings.
    s

    Reply
    • Cheryl Houston says

      January 16, 2021 at 11:48 pm

      Third time is a charm! I made these yesterday, and they turned out fabulous. I didn’t add the cranberries, chopped up the almonds a little more, and added the xanthum gum 1/2 tsp this time. I baked them longer than you mentioned and left them in the oven overnight. They are crunchy and wonderful. I am hooked. Have to be careful not to eat too many! Thank you so much for the recipes. Happy New Year for what it’s worth! At least it’s not 2020 anymore. 🙂

      Reply

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