Cherry Almond Biscotti {Gluten-Free}
Prep time: 
Cook time: 
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Yield: 1 dozen cookies
Gluten-Free Cherry Almond Biscotti are perfect for keeping on hand for those times when you want a little something sweet with your afternoon coffee or tea.
  • 1½ cups (173 g) almond flour
  • 4 tablespoons (32 g) arrowroot flour
  • 2½ tablespoons Zing™ Baking Blend
  • ¼ + ⅛ teaspoon salt
  • ¼ teaspoon baking soda
  • 2 tablespoons coconut oil or clarified butter, melted and cooled slightly
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons dried cherries
  • 4 tablespoons sliced almonds
  1. Preheat the oven to 350F; line a large baking sheet with parchment paper or a silpat liner.
  2. Whisk together the almond flour, arrowroot flour, Zing™ Baking Blend, salt, and baking soda in a large bowl.
  3. Whisk together the coconut oil, egg, and vanilla extract in a small bowl.
  4. Add the wet ingredients to the dry and mix well to combine (the dough will be stiff and sticky). Stir in the dried cherries and sliced almonds.
  5. Oil your hands (with a little coconut oil or avocado oil) and roll the dough out into a log about 8 inches long. Place the dough log onto the prepared baking sheet and slightly flatten the top so it’s about 2½-inches wide.
  6. Bake at 350F for 15 minutes, and then flip the log of dough over and bake 5 minutes more.
  7. Remove from the oven and cool for 1 hour, and then slice into ½-inch slices.
  8. Arrange the slices on the lined baking sheet and bake at 300F until golden on both sides, about 15 to 20 minutes per side.
  9. Cool completely before serving, and store covered at room temperature up to 2 weeks.
Recipe by An Edible Mosaic™ at