Cranberry Almond Biscotti for a Healthy Holiday

The holiday season of curling up with a steamy cup-of-anything-hot is just around the corner, and I’ve decided to go digging for something to go along with that cup. While trying to be on the healthier side without letting go of the delicious-ness, I found a nice recipe of homemade biscotti (twice-baked biscuits) which would go perfect with the hot cocoa for those upcoming get-togethers.

I was never a huge fan of the biscotti because of the high fat and sugar content, so I’ve decided to experiment and substitute some ingredients for a more vegan and healthy approach. Most recipes use eggs as a base, but in order to go vegan I’ve decided to try applesauce instead. Eggs are generally used to help make the baked goods light and fluffy and also function as the glue that holds all the ingredients together. Applesauce can be a great substitute for eggs in baked goods because it is naturally sweet and also helps glue all the ingredients together.

Cranberry Almond Biscotti

You will need:
• 3 cups spouted spelt flour (easier to digest)
• 1 cup unsweetened organic applesauce
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cups unbleached cane sugar
• 3/4 cup smooth unsweetened applesauce
• 1-2 tablespoon olive oil
• 1 teaspoon vanilla extract
• 1 cup chopped and toasted almonds
• 1/3 cup dried cranberries

1. Preheat oven the 325°F.
2. Line baking tray with baking paper.
3. In a large bowl, whisk together the flour, baking powder, and salt.
4. Stir the sugar, applesauce and oil into the flour mixture, add the nuts; finish mixing with your hands.
5. Shape the dough into three or four, 3-inch wide “half logs” each about 3/4 inch thick.
6. Place these on the baking paper and bake for about 20-25 minutes.
7. Remove the pans and reduce the oven heat to 300°F.
8. Cool the logs for 15 minutes.
9. Cut the logs carefully with a sharp knife straight across into 1/2 inch wide slices.
10. Place the slices cut side down on the cookie sheets.
11. Bake 5-10 minutes, or until golden on the bottom.
12. Turn the slices over and cook 5-10 minutes more, or until golden on bottom.
13. Cool on racks, then store airtight for up to two weeks.

You can use other mix-ins as well instead of almonds and cranberries (orange zest cranberry, hazelnut chocolate, etc.). You can even make the biscotti without any flavors and dip them into dark chocolate instead if you’re feeling more on the naughty side. Enjoy!


Taylor’s journey through the health world started like most women who resort to diets…she felt fat. She had began her career in real estate and ended up in the world of health and fitness. Taylor discovered the different benefits of movement and developed a desire to share her passion through teaching and learning by bringing reality and a normal-gal approach to the mix . She is certified in personal training, pilates, gyrotonic, trx and yoga while also being a self-proclaimed expert in nutrition based on her experiences. Taylor also loves to dance, cook and plan weddings. Check her out at

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