If you’re a fan of deliciously crunchy cookies that pair perfectly with your morning coffee or afternoon tea, then you’re going to adore this Gluten Free Biscotti recipe. Biscotti, those delightful twice-baked cookies from Italy, are a wonderful treat that can be customized with your favorite flavors. Today, we’re making a version that’s not just gluten-free but also filled with vibrant dried cranberries and crunchy nuts. These biscotti are perfect for gifting or simply savoring at home.

Why This Recipe Is Reliable

This recipe for Gluten Free Biscotti stands out for several reasons. First, it uses simple, wholesome ingredients that you can easily find at your local grocery store. Secondly, the technique is straightforward, making it accessible even for beginner bakers. The combination of gluten-free flour, olive oil, and a touch of vanilla creates a light yet satisfying texture that you’ll love. Plus, with the addition of cranberries and nuts, each bite is bursting with flavor and crunch. Whether you’re gluten-free or just looking for a delicious cookie, this biscotti recipe will not disappoint!

What’s in the Bowl

Gather your ingredients and get ready to create something special! Here’s what you’ll need:

1 3/4 cup gluten-free flour – This is the base of your biscotti. Make sure to use a good-quality blend for the best results.
1/4 teaspoon salt – Enhances the flavors of the other ingredients.
1 teaspoon baking powder – Helps the biscotti rise slightly during baking.
1/4 cup olive oil – Adds moisture and a hint of richness.
1/2 cup + 2 tablespoons white sugar – Sweetens the dough and contributes to the biscotti’s crispiness.
2 tablespoons brown sugar – For a touch of caramel flavor.
1 teaspoon vanilla extract – Adds a warm, aromatic flavor.
1/4 teaspoon almond extract (optional) – For those who love a little nutty flavor.
2 large eggs – Binds the ingredients together and provides structure.
1/2 cup dried cranberries – Adds sweetness and a chewy texture.
1 cup pistachios (shelled) – For a delightful crunch and nutty flavor.
1/2 cup almonds – Adds additional texture and flavor.

Kitchen Gear Checklist

Before you start baking, make sure you have the following kitchen tools ready:

Mixing bowls – For combining your ingredients.
Measuring cups and spoons – To ensure accurate measurements.
Silicone spatula – Perfect for folding in the nuts and cranberries.
Baking sheet – Where your biscotti will bake to perfection.
Parchment paper – To line the baking sheet and prevent sticking.
Wire rack – For cooling the biscotti after baking.

Directions: Gluten Free Biscotti

Now that you have everything you need, let’s dive into the step-by-step process of making these delightful Gluten Free Biscotti.

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prepare for your biscotti.

Step 2: Whisk the Dry Ingredients

In a large mixing bowl, combine the gluten-free flour, salt, and baking powder. Whisk them together until well blended.

Step 3: Combine the Wet Ingredients

In another bowl, whisk together the olive oil, white sugar, brown sugar, vanilla extract, almond extract (if using), and eggs until the mixture is smooth and creamy.

Step 4: Mix the Dry and Wet Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can affect the texture of your biscotti.

Step 5: Fold in the Mix-Ins

Gently fold in the dried cranberries, pistachios, and almonds using a silicone spatula. Ensure that the mix-ins are evenly distributed throughout the dough.

Step 6: Shape the Dough

Transfer the dough onto the prepared baking sheet. With lightly floured hands, shape the dough into a log approximately 12 inches long and 3 inches wide. Make sure it’s even for consistent baking.

Step 7: First Bake

Bake the log in the preheated oven for about 25-30 minutes, or until it’s golden brown and firm to the touch. Remove it from the oven and let it cool for about 10 minutes.

Step 8: Slice and Second Bake

Once cooled, use a sharp knife to slice the log into 1-inch thick pieces. Arrange the slices on the baking sheet, cut side down. Return to the oven and bake for an additional 15-20 minutes, flipping the biscotti halfway through, until they are crisp and lightly browned.

Step 9: Cool and Store

Remove the biscotti from the oven and let them cool on a wire rack. Once completely cooled, store them in an airtight container to maintain their crunch.

No-Store Runs Needed

One of the best parts about making Gluten Free Biscotti is that you probably have most of the ingredients in your pantry already! Here’s a quick list of common items:

Gluten-free flour – A staple for many gluten-free recipes.
Salt and baking powder – Essential baking ingredients.
Olive oil – A healthy fat that adds flavor.
Sugars – White and brown sugar are common in many households.
Eggs – A refrigerator staple.
Dried cranberries and nuts – Perfect for snacking and baking.

Author’s Commentary

As someone who loves to experiment in the kitchen, I can confidently say that this Gluten Free Biscotti recipe is a keeper. The combination of cranberries and nuts provides a delightful contrast in texture, and the flavors meld beautifully with each bite. These biscotti are not just for gluten-free folks; they are a treat that anyone can enjoy. Plus, they make fantastic gifts, especially during the holiday season. Wrap them up in a pretty box with a ribbon, and they’ll surely be a hit!

Save for Later: Storage Tips

To keep your Gluten Free Biscotti fresh and crunchy, store them in an airtight container at room temperature. They should last for up to two weeks, if they don’t get eaten first! If you want to keep them longer, consider freezing them. Just make sure they are completely cooled before placing them in a freezer-safe bag. When you’re ready to enjoy, simply thaw at room temperature, and they’ll be as good as new!

Quick Q&A

Can I substitute the nuts in this recipe?

Yes! Feel free to swap out the pistachios and almonds for your favorite nuts or seeds, such as walnuts, pecans, or even sunflower seeds.

What can I use if I don’t have gluten-free flour?

If you don’t have gluten-free flour, you can use regular all-purpose flour if gluten is not a concern. However, the texture and flavor may differ slightly from the gluten-free version.

Can I add chocolate to the biscotti?

Absolutely! Adding chocolate chips or chunks can elevate the flavor even more. Just fold them in with the cranberries and nuts.

How should I serve Gluten Free Biscotti?

These biscotti are perfect for dipping into coffee or tea. They can also be enjoyed on their own as a crunchy snack. Pair them with a dollop of mascarpone for a delightful treat!

Final Bite

There’s something truly special about homemade Gluten Free Biscotti. It’s a recipe that embraces the joy of baking while delivering a delicious treat that everyone can enjoy. Whether you’re enjoying them with a cup of tea or gifting them to a friend, these biscotti are sure to bring a smile. So gather your ingredients, follow the steps, and treat yourself to a batch of homemade joy that’s perfect year-round. Happy baking!

Gluten Free Biscotti

These Gluten Free Biscotti are a crunchy delight! Perfectly paired with coffee or tea, they're packed with cranberries and nuts for a satisfying treat.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings: 12 servings

Course: Dessert, Snack

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

1 3/4 cup gluten-free flour good-quality blend
1/4 teaspoon salt
1 teaspoon baking powder
1/4 cup olive oil
1/2 cup 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

Equipment

Mixing bowls
Measuring cups and spoons
Silicone spatula
Baking sheet
Parchment paper
Wire rack

Method

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prepare for your biscotti.
In a large mixing bowl, combine the gluten-free flour, salt, and baking powder. Whisk them together until well blended.
In another bowl, whisk together the olive oil, white sugar, brown sugar, vanilla extract, almond extract (if using), and eggs until the mixture is smooth and creamy.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can affect the texture of your biscotti.
Gently fold in the dried cranberries, pistachios, and almonds using a silicone spatula. Ensure that the mix-ins are evenly distributed throughout the dough.
Transfer the dough onto the prepared baking sheet. Shape the dough into a log approximately 12 inches long and 3 inches wide. Make sure it’s even for consistent baking.
Bake the log in the preheated oven for about 25-30 minutes, or until it’s golden brown and firm to the touch. Remove it from the oven and let it cool for about 10 minutes.
Once cooled, use a sharp knife to slice the log into 1-inch thick pieces. Arrange the slices on the baking sheet, cut side down. Return to the oven and bake for an additional 15-20 minutes, flipping the biscotti halfway through, until they are crisp and lightly browned.
Remove the biscotti from the oven and let them cool on a wire rack. Once completely cooled, store them in an airtight container to maintain their crunch.

Notes

Store biscotti in an airtight container at room temperature for up to two weeks.
Consider freezing biscotti for longer storage; thaw at room temperature.
Feel free to substitute the nuts with your favorites, like walnuts or pecans.