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Although we associate chocolate orange with the festive season these chocolate orange biscotti are a delicious treat any time. Biscotti are a satisfying bake to make and surprisingly simple. These chocolate orange biscotti are gluten-free and dairy free.

Enjoy with a drink or dunked into melted chocolate (guess which is our favourite way?!).

Chocolate orange gluten free biscotti

Chocolate orange gluten-free biscotti


1 pack Blue Diamond Roasted with Sea Salt Almonds

100g gluten-free flour, plus extra for rolling out and shaping the dough

135g coconut sugar

60g cacao powder

100g ground almonds

¾ tsp. baking powder

Pinch of salt

60g dark chocolate

3 medium eggs, whisked

1 tsp. almond extract

Zest of 1 orange

40g dried cranberries

100g dark or white chocolate for melting


This is a delicious recipe we created with Blue Diamond Almonds.

Heat the oven to 180°C and line a large baking tray with baking paper.

Roughly chop the dark chocolate, Roasted with Sea Salt Almonds and cranberries.

Put the flour, coconut sugar, cacao powder, ground almonds, salt and baking powder into a food processor and pulse until it turns into a loose crumb. Then add the eggs, orange zest and the almond extract and blend until the mix turns into a dough.

Flour the worktop and scatter over the chopped dark chocolate,  and cranberries. Tip out the dough and knead in the dark chocolate, Roasted with Sea Salt Almonds and cranberries.

Shape the dough into a large log and cut into 4. Then roll each quarter into a log shape (about 14cm long x 4cm wide), squeeze the ends to a 45° angle. The dough is quite sticky so use a little extra flour if needed.

Lift each log onto the paper-lined baking tray, place in the centre of the oven and bake for 18 minutes. At this point, the biscotti should be firm on the outside with slight cracking on the top.

Remove from the oven and place on a cooling rack to cool for at least 20-25 minutes.

Once cool use a very sharp or serrated knife to slice the baked dough into 1.5cm diagonal pieces. Place the biscotti slices back onto the baking tray and cook for a further 12 minutes.

Remove from the oven and transfer to a wire cooling rack to cool completely.

Melt your chosen chocolate in a bain-marie and either dip or drizzle over your biscotti.

Serve immediately or keep in an airtight container for up to 10 days.


Chocolate orange gluten free biscotti