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  • Writer's pictureKimberly H. Morris

Cherry Pecan Biscotti Gluten Free

Food photography cherry biscotti with hot coffee and newspaper
Cherry Pecan Gluten Free Biscotti


  • 120g Almond flour

  • 120g Cassava flour

  • 1 teaspoon baking powder

  • 1/4 cup nut butter (I used pecan butter)

  • 1/4 cup stevia

  • 1/2 teaspoon cornstarch

  • 1/3 cup dried cherries

  • 1/3 cup chopped pecans

  • 2 eggs beaten

  • 1/4 cup melted butter

  • 1/4 teaspoon vanilla


  1. Preheat oven to 325.

  2. In a bowl mix all dry ingredients, in a separate bowl beat eggs and add vanilla and butter then add to the dry ingredients, and mix well.

  3. Form into a rectangle about 4x10 and 1/2 inch thick.

  4. Bake for 25 minutes, remove from oven (Reduce temperature to 250), and on the pan slice into 10-12 pieces - don't pick them up while hot, just slice with a butter knife or something with a straight edge, let cool for 20 minutes.

  5. Gently turn each biscotti onto the cut side and bake for 15 minutes, remove from oven and turn them on the other side and bake another 15 minutes.

Let cool and serve. Will last for days.

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