Cranberry (or Cherry) Chocolate Chili Biscotti – 2 Ways
I’ve been on a mission to recreate my all-time favorite biscotti recipe to a grain-free version to go with my winter chai.
Years ago, I modified a biscotti recipe that I saw on Oprah to be real food, but I wanted to take it a step further since I came up as wheat sensitive recently. While I take some time to work on my gut, I am learning to do more recipes grain-free. This is also helpful for my readers who have told me they are paleo, gluten or grain-free. Sometimes we are just to grain heavy and it’s good to cut back!
I am fairly new to grain-free baking. I am a traditional cook, meaning I soak and sprout my grains and ferment things like sourdough. I had no reason to really delve into the world of grain-free before. I have experimented with coconut flour and really like it. I’ve done a few almond flour recipes with fair results.
I found a recipe for orange almond dark chocolate biscotti over at Tasty Yummies and I knew I could use it as my inspiration and make these cranberry (or cherry) chocolate chili biscotti perfect!
The champion of this recipe is the ancho chili powder. It gives such a good flavor with a touch of spice. Paired with the citrus and chocolate, these are irresistible!
I prefer to use coy-free chocolate. You can get it here . All other ingredients that are purchasable are linked within the recipe for your convenience.
- 3 cups tightly packed blanched almond flour
- 2 TBS arrowroot flour/powder
- 1 tsp baking soda
- 1/2 tsp real salt
- 2 tsp ground ancho chili powder
- 1/2 cup maple syrup (or honey)
- Zest and juice of one, 2 medium-sized organic oranges (about 6 TBS juice)
- 1/2 cup organic dried cranberries or cherries
- 1/2 cup chocolate chunks or chocolate chips (bittersweet, semi-sweet or dark chocolate)
- 1/2 cup slivered almonds or other chopped nuts (optional)
- Place all ingredients except cranberries (or cherries), chocolate and nuts (if using) in a food processor or high-powered blender.
- Pulse until a dough forms.
- Transfer to a bowl and and work in berries, chocolate and nuts with a wooden spoon until combined.
- Line a cookie sheet with a Silpat or parchment paper and form 2 10-12" logs out of the dough.
- Flatten each slightly with palm so they are at least 2" wide.
- Leave a 2" space between the 2 logs on the cookie sheet.
- Bake at 350 degrees Fahrenheit for about 20 minutes until slightly golden-brown.
- Remove from oven and let cool completely.
- Once cooled, cut into 1/2-1 inch slices, lay on sides and return to oven.
- Cook 10-12 minutes per side, turn off oven and leave them in until completely cooled and crisp.
- Serve with your favorite cup of coffee or tea.
- 1 stick (8 TBS) unsalted, pastured butter
- 1 cup coconut sugar or sucanat
- 2 cups plus 3 TBS sprouted flour of choice (Einkorn, spelt, etc.)ally the diet-spricific ones.
- Grated zest of one large organic orange
- 2 large pastured eggs
- 1 tsp vanilla extract
- 1 tsp aluminum-free baking powder
- 2 tsp ground ancho chili powder
- 1/4 real salt
- 1/2 cup chocolate chunks or chips (dark, semisweet or bittersweet)
- 1/2 cup chopped walnuts, slivered almonds or pecans
- 1/2 cup organic, dried cranberries (or cherries)
- Preheat oven to 350 degrees Fahrenheit.
- Line a cookie sheet with a Silpat or parchment paper.
- Mix all ingredients except fruit, nuts and chocolate with a wooden spoon, hand-blender or stand-mixer.
- Fold in fruit, nuts and chocolate.
- Divide the dough in half and form the dough into two 10" by 2" logs.
- Be sure they are at least 2" apart on the cookie sheet.
- Bake for about 30 minutes until golden brown.
- Remove from oven and allow to cool completely.
- Cut into 1/2-1" slices and lay on sides.
- Return to oven and bake for 10 additional minutes per side.
- Cool completely and serve with your favorite chai or coffee.
These cranberry (or cherry) chocolate chili biscotti are sure to become your favorite biscotti as they are mine!! It’s been seven years and counting making the real food version!!
Be nourished. Be happy.
Do you have a favorite cookie recipe that you’ve real foodified? Tell us in comments!
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Sarah is a wife, mom of 4, farm owner, and real food blogger at Real Food Outlaws. She is also an Master Herbalist and owns 90210 Organics, an Eco-boutique and Apothecary. She holds a Master’s Degree in Applied Clinical Nutrition from New York Chiropractic College and is a Clinical/Functional Nutritionist and Advanced Nutrition Response Testing™ Practitioner at Natural Health Improvement Center of South Jersey and Natural Health Improvement Center of Des Moines. You can often find her barefoot in the garden (or kitchen), or rummaging through a refrigerator (not necessarily her own).