Description
Delicious gluten-free biscotti made with a mix of nuts and dried cranberries, perfect for enjoying with coffee or tea.
Ingredients
Scale
- 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 to 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
- Ensure the flour is indeed gluten-free, especially if you have a sensitivity or allergy.
- Prep Time: 15 minutes
- Cook Time: 43 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 pieces
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg