Gluten-Free Cranberry Almond Biscotti is a delicious, crunchy treat that I enjoy anytime, but especially during the holiday season. Make your own with wholesome, healthful ingredients and enjoy them often!
I'm also including a cranberry pistachio variation for you.
Origin of Biscotti
Biscotti originated in Italy. The word biscotti means twice-baked. Apparently, the first biscotti were made with almonds. How convenient that almond flour is perfect for gluten-free baking! I like the hearty texture that almond flour provides.
If you would like to explore more of my gluten-free almond flour biscotti, you might like Blueberry Lemon Biscotti, Lemon Poppyseed Biscotti, or Gluten-Free Double Chocolate Biscotti.
How to Make Cranberry Almond Biscotti
First, I bake the dough in a flatish log. Then, after it cools a little, I slice it up and bake the slices a second time as individual cookies. The second baking gives them a good crunch. That's why they're so popular for dipping!
Ingredients
(As an Amazon Associate, I earn from qualifying purchases.)
- Almond Flour: Use almond flour or almond meal. This recipe is rather forgiving.
- Sliced Almonds: Slivered almonds work fine, too, if you don't have sliced ones. I use raw almonds because they get toasted during baking.
- Raw Sugar: I always use this less-refined sugar. If you prefer the taste of white sugar, it will work in this recipe, too.
Instructions
1. Whisk together almond flour, rice flour, and other dry ingredients.
2. In a larger bowl, cream room-temperature butter, either with an electric mixer or by hand. Beat in a little raw sugar until it's smooth. Then beat in eggs and vanilla.
3. Stir in sliced almonds and dried cranberries.
4. Press the dough out into a long, flat shape, about 4 inches wide on the parchment-lined baking sheet.
5. Bake it for half an hour; then let it cool for ten minutes.
6. Slice the loaf, separate the slices, and bake them again.
Cranberry Pistachio Biscotti
By simply substituting pistachios for the almonds in this recipe, your biscotti will have a nice red-and-green effect.
How do you store gluten-free biscotti?
If you have any biscotti that doesn't get eaten right away, store it in an airtight container in a cool place. I keep mine in the refrigerator because they contain no artificial preservatives.
Can You Freeze Biscotti?
If you'd like to keep your biscotti more than a few days, they will freeze well. Sealed in an airtight container, they will keep nicely for a month or two. You can then pop them into a hot oven for a few minutes to freshen them up, if you want to, but it's not necessary. And if you can't wait for them to thaw, they're pretty good frozen, too! 'just sayin'.
Make Ahead
If you're planning to freeze your biscotti to enjoy later, seal them in an airtight container immediately after slicing the cookies. Save the second baking until after you thaw them, and bake before serving.
Are biscotti healthy?
Biscotti can be a healthier choice than many other cookies or snacks. By eating biscotti that are low in sugar and contain nuts and fruits, you'll enjoy a nutritious treat. Biscotti made with almond flours packs in even more goodness!
Why is my biscotti not crunchy?
If your biscotti is not crunchy, it probably was not baked long enough in the second baking. It's important to keep the oven temperature low, so the cookies have enough time to dry right through and become crispy without burning on the outside. Turning your biscotti over partway during the second baking will help, but it isn't usually necessary.
Recipe
Gluten Free Cranberry Almond Biscotti
Equipment
Ingredients
- 1 cup almond flour
- 1 cup white rice flour
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- ¼ cup butter at room temperature
- ½ cup raw sugar
- 3 eggs
- 1 teaspoon pure vanilla extract
- ½ cup slivered almonds raw
- ½ cup dried cranberries
Instructions
- Preheat oven to 325°F (163℃). Line a baking sheet with parchment paper. Assemble your ingredients.
- In a medium mixing bowl, whisk together flours, xanthan gum, baking powder, and salt.1 cup almond flour1 cup white rice flour1 teaspoon xanthan gum1 teaspoon baking powder½ teaspoon fine sea salt
- In a large mixing bowl, cream butter. (Either by hand or with an electric mixer) Beat in the sugar until it is smoothly creamed into the butter. Then beat in the eggs and vanilla.¼ cup butter½ cup raw sugar3 eggs1 teaspoon pure vanilla extract
- Stir in the flour mixture, sliced almonds, and dried cranberries.½ cup slivered almonds½ cup dried cranberries
- Press the dough out into a long, flat shape, about 4-inches wide on the parchment-lined baking sheet.
- Bake for 30 minutes.
- Remove from oven to cool for 10 minutes. Cut crosswise into slices about ½-inch thick. Return to pan, spread out individually, and bake for another 20 minutes.
June says
What can I use in place of the rice flour?
Cathy Brak says
I have not tested this recipe without rice flour. However, if I were to try it, I would first try replacing it with an equal weight (160g) of millet flour. If you want to avoid grains altogether, you might increase the almond flour to 1 1/2 cups, replace the rice flour with 1/2 cup tapioca or arrowroot starch, and add 1 tablespoon coconut flour as in my lavender biscotti recipe. Please let me know how it goes.
Gunasehare Shunmugamm says
I made them for a friend who is gluten free also. They came out great. I changed the dried fruits to golden raisin and increased the last cooking time to 23 minutes.It could be my oven! She loved it. I am going to make them again with dried blueberries and pistachios. Thank you so much. Have a great weekend.
Cathy says
I'm so happy you enjoyed the biscotti! Dried blueberries and pistachios sound great, too! Thank you for sharing your experience with me.
Gunasehare Shunmugamm says
Hi Cathy, I just found your recipe and am going to make it for a friend who is Gluten Free. I am a retired chef in NC, and have been changing recipes to gluten free. I decided to go Gluten Free to feel better. It does work and I can tell in the way I feel and the energy I have. Will post after I make them. Keep up the good work, You are an amazing person. Have a wonderful and a great start of the New Year.
Cathy says
Thank you for your kind comments. I'm glad to hear that you are feeling better on a gluten free diet. So many people do! I hope you enjoy your biscotti!
Gunasehare Shunmugamm says
I made them for a friend who is gluten free also. They came out great. I changed the dried fruits to golden raisin and increased the last cooking time to 23 minutes.It could be my oven! She loved it. I am going to make them again with dried blueberries and pistachios. Thank you so much. Have a great weekend.