Cranberry Sunflower Biscotti

Think making biscotti is hard? Think again! Low in fat and sugar, these whole grain cookies are a snap to make. Feel free to substitute other dried fruit, nuts or chocolate for sunflower seeds and cranberries—the variations are endless!


  • 3 Tbs vegetable oil (e.g., olive oil or canola oil)
  • ½ cup stevia baking blend or raw sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 tsp grated orange zest (optional)
  • 1¾ cups light spelt flour or whole wheat pastry flour
  • 2 Tbs ground flaxseed
  • 1 tsp baking powder
  • ¼ tsp sea salt
  • ¾ cup raw or toasted sunflower seeds
  • ¾ cup dried cranberries


  1. Preheat oven to 300 F. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk oil, sweetener, eggs, vanilla, cinnamon and zest until well blended. In another bowl, whisk flour, flaxseed, baking powder and salt.
  3. Stir dry ingredients into wet until blended, and then stir in pistachios and cranberries. (The dough will be stiff but sticky.)
  4. Divide dough in half. Transfer to baking sheet; shape into two 12″ x 2″ logs (wet hands to prevent sticking).
  5. Bake 35 minutes or until lightly golden and firm. Remove from oven; let cool 10 minutes. Reduce oven temperature to 275 F.
  6. Transfer logs to a cutting board and cut diagonally into ¾” slices. Place biscotti cut side down on baking sheet. Bake until dry, about 10 minutes more.
  7. Remove from oven and let cool. Store in an airtight container. Makes about 24 biscotti.

Per biscotti: 94 calories, 4 g fat (0 g sat, 0 g trans), 46 mg sodium, 2 g fibre, 2 g protein


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