Gluten Free Cranberry Pistachio Biscotti Recipe
Updated May 22, 2020, Published Dec 10, 2011
This post contains affiliate links. Please see our disclosure policy.
You know I used to think I would never make biscotti; I thought it was complicated. Boy was I wrong! Here is my favorite gluten free biscotti recipe for this time of year – studded with red and green in the form of dried cranberries and pistachios.
I don’t like my biscotti too, too dry like a cracker. I like it to have plenty of crunch but not be totally dried through. These are perfect to my way of thinking. According to my hubby, they have the exact right amount of dunk factor – they soak up the coffee (or wine if you rather) without falling apart. High praise indeed!
These biscotti are not just gluten free but dairy and refined sugar free as well. They make great gifts, are good to have on hand for when people stop by and, just FYI, are pretty terrific for breakfast!
Gluten Free Cranberry Pistachio Biscotti Recipe
Ingredients
- 2 ½ cups pastry quality gluten free flour blend with xanthan gum, - (if no xanthan gum in your flour blend add 2 teaspoons)*
- ½ teaspoon kosher or fine sea salt
- 2 teaspoons baking powder
- 2 large eggs
- ¼ cup olive oil
- ½ cup agave
- 2 teaspoons pure vanilla extract
- Zest and juice of 1 lemon, - zest finely grated
- 1 ½ cups roasted, - salted pistachios (if your pistachios are unsalted increase salt to 1 teaspoon)
- 1 cup dried cranberries
Instructions
- Preheat oven to 300 degrees. Line two baking sheets with parchment paper or silicone baking mats.
- Put the flour, salt and baking powder in the bowl of an electric mixer fitted with the whisk attachment. Mix on low to combine. Add the eggs, olive oil, agave, vanilla, lemon zest and juice. Start the mixer on low then turn it up to medium and mix the ingredients, scraping down the sides of the bowl once. Stir in the pistachios and cranberries. Divide the dough evenly putting half on each of the prepared baking sheets and, with wet hands, shape into logs or ovals about 9 by 3 inches. Bake for 30 minutes or until the dough feels firm to the touch and is lightly browned. Remove from oven, increase the temperature to 350 degrees and cover each log with a doubled over tea towel. Let sit for 10 minutes.
- Remove the logs from the baking sheets to a cutting board and using a thin, sharp knife or serrated knife, cut the biscotti into ½ inch pieces on the diagonal. Place the biscotti back on the baking sheets and bake for 10 minutes or until golden browned.
- Store in an airtight container - especially important if you are in a humid climate.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.
biscotti dipped in wine? love it!
Oh yes – dipped in wine is the BEST!
I have always felt the same way about biscotti. Who me? I can’t possibly bake that :) Actually, I’ve never even tried it. But I think you’ve inspired me Carol. I’d like to come over for a visit… :)
You are welcome any time Maggie :)
YUMMY!!! I can’t wait to make these and take them with me on my Christmas trip. They will be great to snack on in the hotel! Thanks for all you do for all of us and have a wonderful holiday season.
I am taking these on my road trip too – great snacking instead of vending machine garbage!
I tried this recipe tonight. I must confess I am NO baker and I have never attempted biscotti. Unfortunately, it flopped. The flavor was there but with the above proportions I never got a good consistency. I had to add two more eggs. Still very fragile. In the directions, you never mentioned when to add the pistachios/cranberries. I just folded them in the final prep step before making the logs. Wish there were some prep pictures so I could have gaged the dough consistency. Any suggestions for me to try this again?
What kind of flour did you use?
And I fixed the recipe to state when the cranberries and pistachios were added – oops! The dough is thick and sticky – let me know about the type of flour – I have made this recipe many times and it always works so I am at a bit of a loss as how to advise. Maybe if you talk me though what happened I can help.
I’ve felt the same way as you and Maggie! Hmm, I think I need to get on trialing some. I bet biscotti works really well GF too, since it is dryer (thought not too dry!).
I make all kinds of biscotti and always gf and usually dairy free as well. Yep, you need to try :)
Just made a double batch of these using Namaste GF flour mix. I used maple syrup as I do not eat agave due to the crazy high level of fructose and it’s affect on the liver. I also used coconut oil instead of olive oil. These changes are minimal of course, so I totally made your recipe and we LOVE it! I am very happy with this recipe and hope my Christmas gift receivers are also!
Please clarify: Remove from oven, increase the temperature to 350 degrees and cover each log with a doubled over tea towel. Let sit for 10 minutes.
Should they be placed back in the over at 350 or left on the counter covered for 10 minutes?
Is the upped temperature to 350 degrees for later when they are baked again?
Hi Gwen,
You cover them and let them sit (on the counter) for 10 minutes. Then, you move to the step of cutting them and placing them back on the baking sheet to finish baking (at the 350 temperature).
It did not hold together for me. I got crumbles like granola.