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 – studded with red and green in the form of pistachios and dried cranberries – good for any time of the year.
I don’t like my biscotti too, too dry like a cracker. I like it to have plenty of crunch but not to 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! Packed with heart healthy pistachios these cookies make great gifts, are good to have on hand for when people stop by and, just FYI, are pretty terrific for breakfast!
Gluten Free Dairy Free Sugar Free Pistachio Cranberry Biscotti Recipe
by Carol Kicinski
2 ½ cups pastry quality gluten free flour blend with xanthan gum (if no xanthan gum in your flour blend then 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
*you can make your own gluten free flour blend by whisking together 1 ½ cups superfine white or brown rice flour, ¾ cup tapioca starch, ¼ super fine sweet rice flour and 2 teaspoons xanthan gum
Preheat oven to 300 degrees. Line two baking sheets with parchment paper or silicon 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 one. Divide the dough evenly onto each of the 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 onto 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.
Makes about 2 dozen biscotti.