Gluten Free Biscotti
My gluten-free biscotti recipe yields perfectly crispy, crunchy biscotti, fit for all your dunking needs. They’re easy to make and fun to customize!
Servings 40 servings
Calories 80kcal
Ingredients
- 1 3/4 cup gluten free flour * See notes
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup olive oil
- 1/2 cup + 2 tablespoons white sugar
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract optional
- 2 large eggs
- 1/2 cup dried cranberries
- 1 cup pistachios shelled
- 1/2 cup almonds
Instructions
- Preheat the oven to 300F. Line a large baking tray with parchment paper.
- In a small bowl, sift the flour, salt, and baking powder and mix well. In a mixing bowl, whisk together the oil, white sugar, and brown sugar. Mix in the extracts, then beat in the eggs. Add the dry ingredients and slowly mix everything together. Fold through the cranberries, pistachios, and almonds.
- Divide the dough in half and form two logs, around two inches in thickness, and place them on the lined baking tray.
- Bake for 35 minutes, or until logs are lightly brown. Remove from the oven and let them cool for 10 minutes.
- Reduce the oven heat for 275F. Slice the logs into pieces of biscotti. Place them back on the lined baking tray and bake for 8 minutes, until dry.
- Remove from the oven and let them cool completely.
Notes
* Use a gluten free flour blend that contains added xanthan gum. I like using Bob's Red Mill baking flour.
TO STORE: Biscotti will keep at room temperature, covered, for up to 4 weeks.
TO FREEZE: Place biscotti in a ziplock bag and store it in the freezer for up to 6 months.
Nutrition
Serving: 1serving | Calories: 80kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Sodium: 29mg | Potassium: 49mg | Fiber: 1g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg | NET CARBS: 9g