• 2 ¼ cup almond flour
  • ½ cup coconut flour
  • ½ tsp fine sea salt
  • ½ tsp baking soda
  • ½ cup coconut sugar or date sugar
  • 2/3 cup egg whites (4 egg whites)
  • 2 Tbsp Organic vanilla extract
  • 40 drops organic orange extract
  • ½ cup organic dried unsweetened cranberries, roughly chopped
  • 2/3 cup sliced or slivered almonds (soaked & sprouted first)
  • 12 Tbsp butter, melted


  1. Preheat over to 350oF.  Line a baking pan with parchment paper.
  2. In a medium bowl, whick together wet ingredients.  Pour in almond flour, coconut flour, sea salt, baking soda and sugar. Stir well to combine.  Fold in cranberries and almonds.
  3. Shape dough into a flattened oval that is roughly ¾ inch tall, 4 inches wide and 7 inches long.  Place on parchment and transfer to oven.
  4. Bake for 25-30 minutes.  Cookie loaf should be firm but not hard.  Remove from oven and let cool for 1-2 hours or chill until the loaf has set.
  5. Use a sharp knife to cut the cookie loaf into ¾ inch slices (NOTE: the loaf should be firm enough that the pressure from the knife doesn’t compress the cookie when slicing)
  6. Turn oven down to 250oF.  Place the slices onto a wire rack and bake for 25 minutes or until crisp and golden.
  7. Let cool for 1 hour.  Biscotti slices will continue to crisp up.
  8. To store, ensure biscotti are fully cooled.  Store in an airtight container.  If cookies soften, re-crisp in a 300F oven for 10-12 minutes.