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Holiday Gluten Free Biscotti with Cranberries and Pistachio Recipe

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Holiday Gluten Free Biscotti with Cranberries and Pistachio Recipe

Gluten Free Holiday Biscotti with Cranberries and Pistachios

2008 © Teri Lee Gruss
Here's a colorful, crunchy gluten free biscotti recipe for the holidays. It is loaded with dried cranberries and pistachios, dipped in almond-flavored glaze and dusted with ground pistachios.

This recipe is free of gluten, corn and dairy and is adapted from a recipe by Donna Washburn and Heather Butt, featured in their cookbook Complete Gluten-Free Cookbook- "Cherry Almond Biscotti."

More Gluten Free Holiday Cookie and Candy Recipes

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

  • 3/4 cup amaranth flour
  • 1/4 cup almond flour (see tips below)
  • 3 tablespoons tapioca starch
  • 2 tablespoons arrowroot starch
  • 3/4 teaspoons guar gum
  • 1/2 teaspoon gluten free baking powder
  • 1/8 teaspoon salt
  • 2 eggs
  • 1/2 cup granulated sugar
  • 1 teaspoon almond extract
  • 1/2 cup dried cranberries
  • 1 cup shelled, coarsely chopped pistachios + 1/2 finely ground pistachios OR almonds (see tips)
  • 1 cup confectioner's sugar
  • 1 teaspoon almond extract
  • 2 tablespoons coconut milk (OR other dairy free substitute)

Preparation:

Preheat oven to 325°F

Lightly butter a 8x8- inch baking dish

  1. Combine all dry ingredients except sugar in a medium mixing bowl and use a large whisk to thoroughly combine.
  2. In another mixing bowl, beat eggs and sugar until blended. Add dry ingredients to eggs and sugar and mix until blended.
  3. Fold in dried cranberries and 1 cup of chopped pistachios. Stir to combine.
  4. Pour in prepared baking dish and bake for 30-35 minutes, until just starting to turn golden brown. Cool for 5 minutes. Use a sharp knife to divide the biscotti into 4 equal pieces. Cut each piece into 4 even slices (about 1/2- inch wide).
  5. Place biscotti slices on a baking sheet and bake an additional 15 minutes, or until crisp.
  6. While biscotti are cooling, in a small mixing bowl combine confectioner's sugar, almond extract and 2 tablespoons non-dairy milk. Stir until smooth. If the glaze is too thick add more non-dairy milk, 1 teaspoon at a time until the glaze is thin enough to coat the biscotti, but not too thin that it runs off.
  7. Dip each biscotti in glaze, leaving at least 1-inch of the length of each strip unglazed.
  8. Dust the glazed section with ground nuts.
  9. Place each glazed biscotti on a wire rack to allow the glaze to firm up.
  10. Store in an airtight container.

    Yield: 16 biscotti

    Tip-
    For fresh and convenient nut flour, use a clean electric coffee bean mill to grind your own.

    Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

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