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Nut Less Lemon Cranberry Cherry Biscotti

Makes: 40 cookies

With more and more people allergic to nuts I decided to create a biscotti that is traditional Italian goodness with lots of flavour but excluded the foundational ingredient of nuts.


4 eggs

1 ¼ cup sugar

½ cup oil

3 tbsp lemon juice

2 tbsp lemon zest

½ cup dried cranberries

½ cup dried cherries

3 ½ cup flour

4 tsp baking powder

½ cup milk chocolate wafers


  1. Preheat oven to 375˚F

  2. Cover large baking sheet with parchment paper

  3. In a large bowl whisk eggs, sugar, oil, lemon juice and lemon zest

  4. Chop cranberries and cherries into smaller chunks and stir them into the egg mixture

  5. Sift together flour and baking powder

  6. Using a wooden spoon stir dry ingredients into egg mixture until well blended

  7. Let dough sit in bowl for 20 minutes

  8. Bring dough together on a floured counter

  9. Make two logs and put on baking sheet

  10. Flatten and straighten logs to ¾ inch thick, smoothen tops and sides

  11. Bake for 13 - 15 minutes or until golden on the bottom

  12. Take out of oven and put logs on cutting board

  13. Slice into ½ inch slices for second bake

  14. Set biscotti on either baked edge or flat side and bake until golden around the edges

  15. Fully cool biscotti before decorating with chocolate

  16. Make chocolate drizzle by placing chocolate in a microwave safe mug

  17. Melt chocolate for 1 minute and take out and whisk.

  18. Keep microwaving 15 seconds at a time until chocolate has melted

  19. Either drizzle chocolate or use a decorating tool to pipe chocolate over biscotti

  20. Let chocolate harden before storing in air tight containers and freezing

  21. Biscotti can be stored in freezer for up to six months


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