Buckwheat Biscotti

Cranberry and Pistachio Biscotti

I am pretty proud of this unbelievably good gluten free, refined sugar free buckwheat biscotti recipe.

Last week I decided I was going to make buckwheat biscotti and bought the ingredients before I'd looked up any recipes online. When I got home and searched for recipes I couldn't really find any! So I had to invent my own!


  • 1.5 cups buckwheat flour
  • 1/2 cup coconut flour
  • 1.5 teaspoons baking powder
  • 3/4 cup coconut sugar
  • 4 lightly beaten eggs
  • 2 teaspoons vanilla extract
  • 1 cup dried cranberries
  • 1 cup shelled unsalted pistachio nuts


  1. Preheat your oven to 160C
  2. Sift flours and baking powder into a bowl, add sugar and mix together
  3. Add eggs, vanilla, cranberries and pistachios. Mix until a dough is formed.
  4. Lightly flour your workbench with buckwheat flour and knead the dough until smooth
  5. Dived into 2 logs and place on tray lined with baking paper
  6. Bake for 30 minutes then remove from oven and allow to cool
  7. Use a serrated knife to slice the biscotti log into biscuits - approx. 8mm thickness
  8. Place slices back on baking tray and bake for 15minutes or until golden and cooked through
  9. Allow to cool and store your delicious buckwheat biscotti in an airtight container