Orange & Cranberry Oat Biscotti

Spring is definitely here!!!  Not only can we see it in fresh citrus fruits and the blossoming flowers, we can feel it in the slight tickle of our noses with all the pollen in the air. But, with the dawn of spring, brings new ingredients for recipes and fun new projects to try. Like this Orange and Cranberry Oat Biscotti. Although this recipe has been long in the making, I felt now was the best time to share it!

I love biscotti!!! It’s one of my favorite treats with coffee and this version is the perfect addition to my tea plate. With a nice crunch from the almonds, a sweetness from the cranberries and a delightful orange flavor from orange zest. It’s not as crunchy as traditional biscotti, but just as good and 100% delicious!OatBiscotti-35.jpg

Inspired by recipes I saw on Pinterest, with a few tweaks of course, I hope you enjoy the recipe. Here it is!!



  • 1 1/4 cups GF Oat Flour + extra for dusting
  • 1 tsp baking powder
  • 1/4 tsp salt
  • zest of 1 orange about 2 tsps
  • 1/4 cup brown sugar
  • 1/4 cup butter
  • 1 tsp vanilla
  • 1 egg
  • 1/4 cup dried cranberries
  • 1/4 cup chopped pecans
  • water


  1. Preheat oven to 350° F. In a bowl combine oat flour, baking powder, salt and orange zest then set aside. OatBiscotti-5.jpg
  2. In a large bowl combine, cream together butter and sugar until fluffy. Add the egg and vanilla, then cream again until the egg in fully combined with the sugar and the butter.

  3. Next add the flour mix to the egg mixture and stir with a wooden spoon until a dough begins to form. (If you find the dough is too dry, add water 1 tsp at a time until it is more pliable.)OatBiscotti-13.jpgOatBiscotti-15.jpg
  4. Stir in the dried cranberries and the pecans until well incorporated. Form a ball as best as possible, cover with plastic and refrigerate for 20 – 30 mins. Do not skip this step, this is so that the dough becomes less sticky and easier to handle. OatBiscotti-16.jpgOatBiscotti-18.jpgOatBiscotti-21.jpg
  5. Next, roll out the chilled dough onto a lightly floured sheet of parchment paper. Using hands, press the dough into a long log shape about 10 – 12 inches long. OatBiscotti-22.jpg
  6. Transfer dough with parchment to a baking sheet and bake for about 25 – 30 mins until golden.
  7. Once finished baking, remove from oven and let cool for about 15 mins until you are able to handle easily. Slice the log gently using a chef knife. (I found that using a serrated knife breaks the log).
  8. Place the slices cut side down on the baking sheet and bake for another 10 -15 mins until golden and crispy. OatBiscotti-24.jpg
  9. Finally Enjoy!!!

Just a couple of notes:

  • The biscotti is very delicate, so when you are cutting it just be careful, I broke a couple of slices the first time around. I have also found that using a chef knife is better than a serrated one. 
  • I used pecans but you could substitute and use almonds instead. 
  • I used certified GF oat flour but you could use regular instead. 
  • Also if you find the dough is too wet, you can add a little flour to firm it up!
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