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    Home » Recipes by Type » Recipes

    Published: Dec 5, 2019 · Modified: Dec 20, 2021 by Cathy · This post may contain affiliate links

    Home » Recipes by Type » Recipes

    Gluten Free Cranberry Almond Biscotti

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    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!

    biscotti scattered over wooden board

    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.

    almond flour and other dry ingredients in a glass bowl with whisk

    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.

    eggs in bowl with creamed butter an sugar

    3. Stir in slice almonds and dried cranberries.

    dried cranberries and sliced almonds in bowl with batter

    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.

    baked biscotti log

    5. Cut crosswise into slices about ½-inch thick.

    sliced biscotti on parchment

    6. Return to pan, spread out individually, and bake for another 20 minutes, with each cookie lying on its side.

    biscotti spread out on parchment for second baking

    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

    Are biscotti healthy?

    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!

    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 part way during the second baking will help, but isn't usually necessary.

    cranberry almond biscotti with coffee and more biscotti scattered in background

    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
    • Lavender Biscotti 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
    cranberry-almond biscotti dipping into coffee
    Print

    Gluten Free Cranberry Almond Biscotti

    A delightful, crispy cookie to enjoy with a hot drink
    Prep Time 10 minutes
    Cook Time 50 minutes
    Cooling Time 10 minutes
    Total Time 1 hour 10 minutes
    Servings 20 cookies
    Calories 128kcal
    Author Cathy

    Equipment

    • baking sheet

    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
    US Customary - Metric

    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 flour, 1 cup white rice flour, 1 teaspoon xanthan gum, 1 teaspoon baking powder, ¼ 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 butter, ½ cup raw sugar, 3 eggs, 1 teaspoon pure vanilla extract
    • Stir in the flour mixture, sliced almonds, and dried cranberries.
      ⅓ cup slivered almonds, ⅓ 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.

    Nutrition

    Serving: 1cookie | Calories: 128kcal | Carbohydrates: 15g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 84mg | Potassium: 32mg | Fiber: 1g | Sugar: 7g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
    Save this recipe to make again.@CathysGlutenFree
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    Reader Interactions

    Comments

    1. Gunasehare Shunmugamm says

      December 26, 2020 at 2:04 pm

      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.

      Reply
      • Cathy says

        December 26, 2020 at 2:12 pm

        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!

        Reply
        • Gunasehare Shunmugamm says

          March 06, 2021 at 2:59 pm

          5 stars
          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.

          Reply
    2. Gunasehare Shunmugamm says

      March 06, 2021 at 3:03 pm

      5 stars
      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.

      Reply
      • Cathy says

        March 06, 2021 at 8:02 pm

        I'm so happy you enjoyed the biscotti! Dried blueberries and pistachios sound great, too! Thank you for sharing your experience with me.

        Reply

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