Vegan Gluten-Free Biscotti with Cranberries and Almonds
Prep time
Cook time
Total time
If you aren't a fan of cranberries, or need a nut-free option, you can swap other add-ins for the dried fruit and/or almonds.
Recipe type: Dessert
Cuisine: Italian
Serves: 2 dozen cookies
  • 2 tablespoons non-hydrogenated shortening, melted
  • ⅓ cup agave nectar
  • 2⅓ cups basic gluten-free flour blend
  • 1 teaspoon baking powder
  • ½ teaspoon xanthan gum
  • Pinch kosher salt
  • ½ cup water, divided
  • 1 tablespoon Ener-g egg replacer powder
  • ½ teaspoon vanilla extract
  • ½ cup almonds, sliced or roughly chopped (omit for nut-free)
  • ½ cup fruit-sweetened dried cranberries
  • Coconut sugar, for sprinkling
  1. Preheat your oven to 325°F and line a baking sheet with a silicone baking mat or parchment paper.
  2. Place the melted shortening and agave nectar in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium for 2 minutes, until combined and uniform in color.
  3. Put the flour, baking powder, xanthan gum, and kosher salt into a mixing bowl and whisk until uniform.
  4. In a small bowl, whisk together ¼ cup water and the egg replacer until smooth.
  5. Add the egg replacer to the agave mixture and mix on medium speed until smooth. Add the vanilla and mix. Add flour in one addition and stir until almost mixed. With the mixer on the lowest setting, add remaining ¼ cup of water and stir until combined. Add the almonds (if using) and cranberries and stir in on the lowest mixer setting.
  6. Use wet hands to form the dough into two logs, each about 12 inches long and 3 inches wide, and place them on your prepared baking sheet. Generously sprinkle the tops of each log with coconut sugar and press it lightly into the dough.
  7. Bake the logs for 20 to 25 minutes, or until set and brown.
  8. Remove from oven and let cool for 15 to 20 minutes. Turn the oven down to 300°F.
  9. Slice the cooled logs into ½-inch pieces with a sharp, serrated knife at a 45-degree angle. Lay the biscotti pieces flat on the cookie sheet.
  10. Bake the biscotti for 12 to 15 minutes, or until lightly browned. Flip the cookies and bake for another 12 to 15 minutes. The biscotti should be firm all over and yield very slightly to gentle pressure in the center.
  11. Let the cookies cool on a wire rack. Store at room temperature in an airtight container for up to 2 weeks.
Recipe by Go Dairy Free at