Almond Biscotti with Cranberries and Pistachios

This is a crispy and mega-healthy alternative to the traditional biscotti cookie.  It’s a great dessert served with plant-based banana cinnamon ice cream, or as a breakfast treat! The original recipe is from the Forks Over Knives Cookbook. I added the pistachios, and you can add any type of dried fruit and/or nuts you’d like.

Makes 1 loaf or 18 slices

Prep time: 20 minutes

Cook time: 40 minutes


  1. Line a baking sheet with parchment paper or a Silpat baking mat. Preheat the oven to 350°F.
  2. In a large mixing bowl, use a fork to vigorously mix together orange juice and flaxseeds until frothy. Mix in the dry sweetener, applesauce, almond butter, and vanilla.
  3. Sift in the flour, cornstarch, baking powder and allspice, then add the salt and mix until well combined. Knead in the cranberries using your hands because the dough will be stiff.
  4. On the prepared baking sheet, form the dough into a rectangle about 12 inches long by 3 to 4 inches wide. Bake for 26 to 28 minutes, or until lightly puffed and browned. Remove the sheet from the oven and let cool for 30 minutes…..important.
  5. Turn the oven temperature up to 375ºF. With a heavy, very sharp knife, slice the biscotti into ½-inch-thick slices. The best way to do this is in one motion, pushing down; don’t “saw” the slices or they may crumble. Lay the slices down on the cookie sheet and bake for 10 to 12 minutes, flipping the slices halfway through. Allow to cool for a few minutes on the baking sheet before transferring the slices to cooling racks.