From the Kitchen of Amy Rothenberg ND

As patients become more and more informed about food allergies and symptoms attributed to a “leaky gut,” many take up a gluten free diet. Such an approach to food is much easier now than years ago as there are many products and raw ingredients available for most every palate.

IMG 1328cropsmallA colleague and friend, Sheila Frodermann ND first sent me this gluten free biscotti recipe, which I keep on adapting to my own tastes and preferences after making it numerous times over the past few months. I have shared this recipe with friends and patients and to a person, everyone RAVES! Try it out, see what you think!


  • 1 ¼ cup blanched almond flour (Trader Joe’s brand seems to work well, but you can easily make your own. Take 1 ¼ cup of raw almonds and place in the blender. Hit the pulse option a few times and you will have your almond flour. I tend to keep my flours and nuts in the freezer (sure way to beat the grain moths in our home). If you also keep nuts & flours in the freezer, take out at least an hour before you want to make this recipe. It will work much more easily).
  • 1 T arrowroot powder (this helps hold things together).
  • ¼ tsp sea salt (I usually half the amount of salt suggested or delete entirely).
  • ¼ tsp baking soda
  • 3 T maple syrup (I have halved this too for a less sweet product and they still taste delightful).
  • 2 tsp orange zest (I have grated on the finest setting on my hand grater or on the next size up, I rather like the bigger pieces in there. Please use an organic orange here, conventional peels are loaded with pesticides!)
  • ¼ cup dried cranberries (I have used both sweetened & not—the former tastes much….sweeter!)
  • ¼ cup sliced almonds, or any other nut you favor (smaller pieces will work in better).


  1. Combine the almond flour, arrowroot powder, salt and baking soda in a food processor or bowl (The original recipe I read recommended a food processor to pulse the ingredients together, but in my desire to have fewer dishes to wash, I have just mixed it all together in a bowl with fine results).
  2. Add the maple syrup and orange zest until the dough forms a ball.
  3. Transfer the dough into a bowl (if using food processor) and work in the cranberries and sliced nuts. (I find using my hands most effective here and a bit of a work out for the upper arms!)
  4. Form a log, approximately one & three quarter inches high and 2 inches wide on a baking sheet lined with parchment paper. (I use my largest baking sheet and orient the log diagonally. You have to keep pressing to get it to all stick together. A little splash of water on your hands will help here.)IMG 1325ce smaller
  5. Bake at 350°F for 15 minutes, then remove from oven and cool for 1 hour (I cannot overstate this step! The biscotti will cut much better if you really let it cool).
  6. Cut the logs into 1/2-inch slices on the diagonal with a very sharp knife. (Emphasis on VERY SHARP KNIFE).
  7. Lay the pieces on their sides & spread slices out on a baking sheet and bake at 300°F for 12-15 minutes.
  8. Remove from oven and allow to cool, set, and become crispy.

Makes 12 small biscotti

You will be making these more than you can imagine once you’ve had your share!