holiday biscotti

I have long been a fan of homemade holiday gifts, and it doesn’t get much better than fresh baked biscotti. In seasons past, I have baked up large batches of these Italian treats to accompany a great blend of coffee, tea, or hot chocolate. I set out to create a ‘healthier’ version for my naturally sweet, gluten-free, and vegan holiday sweets baking class.

I liked the idea of using almond flour in my recipe, so I visited Elana’s Pantry to learn from the queen of gluten-free baking with almond flour. I found THIS recipe for lemon almond biscotti and gave it a whirl – they were great!

My recipe below doesn’t deviate from Elana’s formula too much. I have tried to reduce my reliance on agave in recipes, so I chose to use coconut palm sugar. This is a great low glycemic sweetener that is less refined than the classic white stuff that is available at Whole Foods or on Amazon. You can substitute palm sugar or sucanat with great results.

This version also has a festive, holiday color palette courtesy of the currants and pistachios. The anise lends just the right amount of spice, and reminds me of another of my favorite holiday cookies from childhood.

Anyone on your holiday gift list would be lucky to receive these addictive treats. And you don’t even have to mention they are full of antioxidants, protein, and fiber.

Almond Biscotti with Currants


2 ½ cups almond flour
½ cup coconut palm sugar
2 tablespoons arrowroot
¾ teaspoon anise seed
½ teaspoon sea salt
½ teaspoon baking soda
½ cup pistachio
1/4 cup non-dairy milk (almond, coconut, rice, etc)
1 teaspoon vanilla extract
1/3 cup currants
zest from 1 orange


Add almond flour, sugar, arrowroot, anise, salt and baking soda to food processor; pulse to combine. Add pistachios, pulse.

Pulse in milk and vanilla until dough forms a ball.

Transfer dough to a medium bowl; stir in currants and orange zest.

Form dough into 2 logs on a parchment lined baking sheet.

Bake at 350° for 25 minutes, then remove from oven and cool for 1 hour. Cut the logs into ½ inch slices on the diagonal with a sharp knife.

Spread slices out on a baking sheet and bake at 300° for 20-25 minutes

Remove from oven and let cool for 20-25 minutes.


Submit a Comment

Your email address will not be published. Required fields are marked *


the perfect make-ahead summer dish – chickpeas with roasted eggplant, peppers + basil

Stock up on eggplant, peppers, and fresh basil and make this staple salad all summer long. It will become a go-to for bringing to a picnic or BBQ – or simply keeping on hand in your fridge when hunger strikes. I love make ahead recipes that get better and better the longer they sit – and this chickpea dish fits the bill.


moringa is the new matcha – try it in this mint lemonade recipe

I first heard about it probably a year and a half ago or so when watching a documentary that claimed moringa was a ‘miracle’ food that has incredible high, bioavailable nutrient, minerals, and amino acids. On top of that, it is an excellent supplement to our diets, as the nutrient content in our food supply becomes increasingly diminished.