Orange Cranberry Biscotti with Chocolate Drizzle

Image © 2011 Liv Gluten-Free

Orange Cranberry Biscotti with Chocolate Drizzle
Makes 14 Cookies

This is a great base biscotti recipe. Try almond extract in place of the zest, add nuts, or chocolate chips for combo you like.

1 cup oat flour
1/4 cup cornmeal
1 tablespoon cornstarch
2 tablespoons white rice flour
1/8 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon orange zest
1 large egg plus 1 egg white
1/2 cup sugar
1 tablespoon melted butter
1/4 cup dried cranberries

1/3 cup dark chocolate chips
1 tablespoon milk

1. Preheat oven to 325°F. Line a cookie sheet with parchement and set aside.

2. Whisk together the dry ingredients, set aside. In a seperate bowl, with an electric mixer, combine the orange zest, eggs, and sugar, and beat on high, about 5 minutes until pale and thick. Add the melted butter, then the dry ingredients. Once combined, fold in the cranberries.The dough will be sticky.

3. Turn out the dough onto the parchment paper. Using wet hands, form the dough into a 9 x 4 inch log. Bake for 20-25 minutes or until lightly golden brown and set.

4. Take the dough out of the oven and let cool for 5 minutes. Turn the oven up to 350F. Transfer to a cutting board, then using a serrated knife, cut into 1/2 inch slices. Place back on the cookie sheet and bake for 20 minutes more, or until golden crisp. Set aside to cool.

5. Meanwhile, combine the chocolate and milk in a small bowl, microwave in 15 second intervals until melted. Stir until smooth, then let the mixture cool slightly. Place the melted chocolate into a ziploc bag, seal the bag, then use scissors to cut a small hole in the tip of the bag.

6. When the cookies are cooled, drizzle them with chocolate in a zig-zag pattern across the cookies. Let the chocolate set, then serve or store in an airtight container.

  • Approximate Nutritional Information: Per Serving

Calories: 105
Total Fat: 3 grams
Carbohydrates: 19 grams
Fiber: 1 grams
Protein: 2 grams


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