I modified my recipe for vegan cocoa pistachio biscotti to make a super fast and easy dessert recipe. I made these biscotti while on vacation in Gozo so I did not have any food processor or extra ingredients at hand. They turned out very good and had just the right amount of chewiness. I liked them best when stored in the refrigerator as they kept their freshness and moisture and didn’t crumble while eating. 

Easy Cranberry Biscotti
Yields 12
Prep Time
10 min

Cook Time
20 min

Total Time
25 min

Prep Time
10 min

Cook Time
20 min

Total Time
25 min

Ingredients
  1. 2 cups pure ground almonds
  2. 1/2 cup desiccated coconut
  3. 1/2 cup honey
  4. 1/4 teaspoon vanilla powder
  5. 1/2 cup cranberries
  6. pinch of salt
Instructions
  1. Preheat oven at 180 degrees Celsius.
  2. Mix the dry ingredients in a bowl first.
  3. Add the honey and mix well with a spoon until a dough is formed.
  4. Add in the cranberries and mix well.
  5. Place mixture on baking paper and form a rectangular log using your hands. It should be about 1 x 3 x 12 inches.
  6. Bake in the oven for 10-15 mins until slightly golden. Remove from heat.
  7. When cooled use a sharp knife to cut the biscotti. You will have about 15 depending on the size of the log.
  8. Bake in the oven for a further 5 minutes on each side.
Notes
  1. For a sweeter taste you can replace the cranberries with raisins or sultanas.
  2. If you have a food processor you can grind up the coconut as it will give a better texture.
Rody's Hearty Corner http://www.rodysheartycorner.com/