Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Combine the honey, vanilla and orange zest in a medium bowl.

Add the dry ingredients (tiger nut flour, arrowroot, salt, baking soda) to a medium sized bowl. Stir.

Pour the dry ingredients into the bowl with the wet ingredients. Stir until a dough forms - it will be crumbly at this point.

Prepare the gelatin eggs. Put 1/2 cup of water into a small sauce pan and sprinkle the gelatin over top of the water and allow it to bloom for about 5 minutes. Then turn the heat onto medium low until all of the gelatin has melted. Whisk quickly until it is nice and frothy and then pour it into the dough mix. Stir by hand to fully incorporate (work quickly).

Stir in the chopped tiger nuts and diced cranberries. Spoon onto the lined baking sheet. Smooth into a long rectangle shape with the back of a wet spoon.

Bake for 12-18 minutes, until the top is golden brown. Remove from the oven and let it cool for 1 hour.

Slice the biscotti into 1 inch thick pieces on a diagonal. Then stand the sliced pieces up on their sides on the pan.

Return to the oven for another 15 minutes or so until they harden and crunch off. Check them every few minutes as they will darken quickly.

Cool and then store in the fridge for up to 1 week or store in the freezer for 3 months.