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Gluten-Free Cranberry Biscotti

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Gluten-Free Cranberry Biscotti

This recipe for gluten-free cranberry biscotti is a favorite in the home of contributor Amy Rothenberg, ND (aka Ask Dr Amy), not only because it tastes amazing, but it came from a close colleague and friend, Sheila Frodermann ND. Over the years, Dr Amy has updated and adapted the ingredients. She encourages cooks to have fun with it and change it up depending on what is in your pantry. Makes one dozen.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Servings 12 pieces


  • Food processor


  • 1 ¼ cups finely ground almond flour
  • 1 tbsp arrowroot powder which helps hold things together
  • ¼ tsp sea salt or delete entirely
  • ¼ tsp baking soda
  • 3 tbsp maple syrup or if you prefer, use half as much
  • 2 tsp finely grated organic orange zest
  • ¼ cup dried cranberries sweetened or not, your preference
  • ¼ cup sliced almonds or any other nut will do as long as they are chopped in small pieces.


  • Preheat oven to 350 degrees, line a baking sheet with parchment.
  • Combine the almond flour, arrowroot powder, salt and baking soda in a food processor or bowl.
  • Add the maple syrup and orange zest until the dough forms a ball.
  • If using food processor, transfer the dough into a bowl and work in the cranberries and chopped nuts. Use your hands for a good upper arm work out.
  • Form a log, approximately and 2-inches wide on a baking sheet. one and ¾ inches high and 2 inches wide on lined baking sheet. (I use my largest baking sheet and orient the log diagonally).
  • You have to keep pressing to get it to all stick together. A little splash of water on your hands helps.
  • Bake for 15 minutes, then remove from oven and cool for one hour. I cannot overstate this step. Allow the slender log to completely cool. The biscotti will cut much better this way.
  • Cut the logs into 1/2-inch slices on the diagonal with a very sharp knife. Emphasis on SHARP KNIFE.
  • Lay the pieces on their sides and spread slices out on a baking sheet and bake at 300°F for 12-15 minutes.
  • Remove from oven and allow to cool, set, and become crispy. Store in a air-tight container or freeze.
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This article is provided by

The Institute for Natural Medicine, a non-profit 501(c)(3) organization. INM’s mission is to transform health care in the United States by increasing public awareness of natural medicine and access to naturopathic doctors. Naturopathic medicine, with its person-centered principles and practices, has the potential to reverse the tide of chronic illness overwhelming healthcare systems and to empower people to achieve and maintain optimal lifelong health. INM strives to fulfil this mission through the following initiatives:

  • Education – Reveal the unique benefits and outcomes of evidence-based natural medicine
  • Access – Connect patients to licensed naturopathic doctors
  • Research – Expand quality research on this complex and comprehensive system of medicine

About The Author(s)

Guest Author

Amy Rothenberg ND, DHANP

Dr. Rothenberg is a contributor to INM and practicing licensed naturopathic doctor in Northampton, Massachusetts. Dr. Rothenberg is the American Association of Naturopathic Physicians 2017 Physician of the Year. Dr. Rothenberg’s writing can be found on, Better Nutrition’s Naturopathic Health Hub, Medium, Thrive Global, and The Huff Post. She is the proud mother of 3 adult children.

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