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Blueberry and Chocolate Biscotti

The idea of making biscotti cookies has always both intrigued and intimidated me. I have been ineluctably driven to figure out how to make them for quite some time now…
The fact that I always insist on using “clean” ingredients doesn’t necessarily make baking any easier. However, after stumbling upon this resource for easy biscotti recipes online, I decided now was as good a time as any to give biscotti cookie-making a go. Turns out, making biscotti cookies was considerably easier than I ever imagined. I now wish I would have made them years ago... As with all of my dessert recipes, this one meets the following clean eating nutrition criteria as outlined in our Clean Cuisine book:
  • Dairy Free. I did include a wee bitty bit of chocolate chips in the recipe, but thanks to dairy-free Enjoy Life brand I was still able to keep the recipe dairy free.
  • No Refined Oil. I use organic, extra-virgin coconut oil for the biscotti cookies, which works beautifully. However, in order to ensure you are getting both the highest quality and most nutrient-dense coconut oil as well as one that won’t leave behind a “coconut-y” flavor, be sure to look for extra-virgin on the label.
  • No Refined Sugar. You can use either coconut palm sugar or date sugar for this recipe. Both are unrefined sweeteners and, unlike regular sugar, they are not totally devoid of nutrients either. And they both sweeten like a dream!

Baking Biscotti Cookies…

One thing you should know before you get baking is that the word biscotti originates from the medieval Latin word biscoctus, meaning “twice-cooked.” So yes, you will need to bake your biscotti cookies twice. For the first baking go-round, you will be baking what looks like a log (see photo below) for about 25 minutes…   Once you bake the log-like loaf, you will remove it from the oven and allow it to cool for about 15 minutes. You will then use a serrated knife (it is very important not to use a smooth-edged knife) to cut the loaf on the diagonal (see photo below).   For the second and final baking go round, you will simply transfer the sliced biscotti cookies back into the oven and bake for about 5 minutes. That’s it. And voila!! Perfect Italian Biscotti Cookies!!

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Almond Biscotti Cookies with Blueberries and Chocolate

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  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 1x


  • 2 organic (pasture-raised eggs)
  • 1/2 cup organic (extra-virgin coconut oil)
  • 2 pitted medjool dates
  • 1 tablespoon pure vanilla extract
  • 2 1/2 cups 1-for-1 gluten free flour (like this one from King Arthur)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon Pink Himalayan Sea Salt
  • 1/2 cup plus 2 tablespoons date sugar or coconut palm sugar
  • 3/4 cup dried wild blueberries
  • 1/2 cup finely chopped almonds
  • 1/2 cup dairy-free dark chocolate chips (like Enjoy Life brand)


  1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
  2. In a high-speed blender, like our favorite one from Ninja, add the eggs, coconut oil, dates and vanilla extract; process on high speed until ingredients are thoroughly mixed. Transfer the liquid mixture to a medium-sized mixing bowl. Set liquid mixture aside.
  3. In a separate medium-sized bowl, whisk together the flour, baking powder, salt and sugar. Working in batches, add the dry mixture to the liquid mixture until the mixture forms a dough. Stir in the blueberries, almonds and chocolate chips.
  4. Transfer the dough to a floured work surface and kneed several times. Shape into a log approximately 10-inches long. Transfer to the parchment-lined baking sheet and bake for 25 minutes. Transfer to a wire rack and let cool for 10 to 15 minutes.
  5. With a serrated knife, cut the log across at a diagonal into 1/2-inch thick slices. Arrange on the baking sheet, cut side down, and bake for another 5 minutes. Transfer to a wire rack to cool. Keep the biscotti stored at room temperature in an airtight container for up to a week.

Last Step! If you loved our recipe, leave us a review below. This helps future recipe makers and ensures continued high-quality recipes for years to come!

© 2024 clean cuisine Recipe by:

P.S. Hungry for More Clean Dessert Recipes?

We have lots of healthy clean dessert recipes on the blog! Everything from Peanut Butter Blondie Bars to Chocolate Donut Holes, Key Lime Pie and more.

Ivy Larson

In 2010, Clean Cuisine was launched because Ivy Larson wanted to share her anti-inflammatory lifestyle and delicious recipes using ingredients in their most natural and nutrient-rich state. In 2020, Ivy passed the website to Aimee and Madison. Since then, they have been adding new recipes and nutrition posts while updating old recipes and articles. Thanks for visiting Clean Cuisine!

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y yip

Sunday 13th of March 2016

Hi Ivy, am almost finished reading your fabulous book Clean Cuisine-8 week anti inflammotory diet. Would like to thank you and Andrew for putting together this book packed with eye opening & mind boggling Clean ways to eat and live. However, as i live in Singapore, there are some items / ingredients which may not be easily available so i need try online /overseas shipping.will attempt this Biscotti cookies soon and looks really yummy,thanks for sharing your Clean recipes. Rgds, YYip.

Ivy Larson

Thursday 17th of March 2016

Hi Y Yip, thank you so very much for the positive feedback on the book. I am thrilled to know you like it so much =) I have never been to Singapore (it is definitely a place I would love to visit), but I would be very interested to learn more about the traditional foods eaten there. I don't know anything about the food eaten in Singapore so I wish I could offer more help. Vitacost is one online grocery store you might want to check out though because I have heard they offer great shipping rates overseas. I will keep my ears open for other options too because a lot of people from other countries have the same issues you are having.

Oh! and If you do make the Biscotti cookies please be sure to let me know how they turn out!!

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