74 cal, 5g sugar.

A low-sugar whole-grain healthy addition to your afternoon tea or coffee!

I had no idea making biscotti was easy. Sounds so Italian and, I dunno, like an expert-baker thing to bake.

I’m no expert baker. I like EASY recipes. Muffins, cookies, brownies… these are my jam. And Jam. Jam is my jam. (I had to. No I didn’t…)

Anyway, biscotti! Turns out, easy! You make a simple dough that is heavy, roll it into a log, flatten down, and bake. Remove from the oven, slice, re-arrange and bake again. You have fresh biscotti! Thank you Internet for making me a more seasoned baker every day.

So… dunk that bad girl! Wait, what did she do to deserve being a bad girl. She was an all around healthy snack!

I made sure to use all simple healthy ingredients. An egg, some coconut oil (or your favorite healthy fat, I don’t know, the verdict changes on that topic daily, but coconut oil also adds a nutty flavor), coconut sugar (MOAR coconut), whole wheat flour, any healthy mix-ins, in this case, orange zest and dried cranberries.

Because I’ve been loving cranberry orange lately. So sweet and tangy! And now I have a healthy Cran-Orange snack to go with my afternoon tea!

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One-bowl Cranberry Orange Biscotti

A healthy, whole-grain, low-sugar recipe for Cranberry Orange Biscotti to brighten up your afternoon break!

Prep Time10

Cook Time30

Course: Appetizer, Breakfast, Snack

Cuisine: American, Italian

Keyword: cranberryorange, lowsugar, onebowl, wholegrain

Servings: cookies

Calories: 74kcal

Ingredients

1 large egg
2 1/2 tbsp coconut oil melted, or other oil (37 g)
1/4 cup coconut or other granulated sugar (48 g)
1/2 tsp vanilla extract
1 cup + 2 tbsp white whole wheat or all purpose flour (135 g)
1 tsp baking powder
1/4 cup dried cranberries (40 g)
orange zest (as much as you like)

Instructions

Preheat oven to 375F and line a cookie sheet with parchment.
In a medium bowl, beat oil, egg, sugar, vanilla until well blended.
Add your flour, make a well in the center and add baking powder, roughly stir the baking powder into the flour.
Add orange zest and stir all to form a heavy dough. If it's still sticky add some more flour 1 tbsp (7g) at a time. Fold in cranberries.
Form a long roll of dough (use a lightly floured surface if it helps) and place on the cookie sheet.
Press down to about 1/2 inch thick.
Bake until golden brown about 20-25 minutes. Let the baked roll cool for a few minutes.
Slice into 16 and place the slices cut side up back on to the cookie sheet. Bake another 5-10 minutes until nicely toasted.
Let biscotti cool completely and enjoy!

Notes

We let our biscotti stay nice and crunchy in room temperature. They were consumed pretty quickly but I’ll bet they’ll stay fresh a few days at least!

For a milder more classical biscotti, use all purpose flour and white sugar. We loved the more “rustic” biscotti with the whole wheat flour and coconut sugar though!