Gluten Free Cranberry Almond Biscotti is a delicious, crunchy treat for dipping into coffee or any hot beverage you choose. Make your own with wholesome, healthful ingredients and enjoy them often this holiday season!
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!
Cranberry Almond Biscotti is an excellent holiday treat! First, bake the dough in a flat log or loaf shape. Then, 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!
How to Make Cranberry Almond Biscotti
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 slice almonds and dried cranberries.
4. Press the dough out into a long, flat shape, about 4-inches wide on the parchment-lined baking sheet. Bake it for half an hour; then let it cool ten minutes.
5. Cut crosswise into slices about ½-inch thick.
6. Return to pan, spread out individually, and bake for another 20 minutes, with each cookie lying on its side.
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 there are no artificial preservatives in them.
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'.
Recipe FAQ's and Tips
Biscotti can be a healthier choice than many other cookies or snacks. If you eat 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!
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 part way during the second baking will help, but isn't usually necessary.
Would you like more allergy-friendly cookie recipes?
- Honey Ginger Meringues are free from grains, dairy, and nuts
- Ginger Cookies are free from grains and dairy
- Oatmeal Cookies with Raisins are free from gluten and nuts
- Lemon Coconut Chia Balls are free from gluten, dairy, eggs, and nuts
- Gingerbread Cookies are free from grains and dairy
More Cranberry Recipes
- Cranberry Apricot Bars
- Festive Cranberry Salad with Chicken and Pecans
- Cranberry Sauce
- Cranberry Sauce with Mango
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
- ¼ teaspoon fine sea salt
- ¼ cup butter at room temperature
- ½ cup raw sugar
- 3 eggs
- 1 teaspoon pure vanilla extract
- ⅓ cup slivered almonds
- ⅓ cup dried cranberries
Instructions
- Preheat oven to 325°F. 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 powder¼ 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.⅓ cup slivered almonds⅓ 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.