Why You’ll Love This Recipe
Cranberry Orange Gluten-Free Biscotti combines the bright, citrusy notes of orange zest with the tartness of dried cranberries, all encased in a crunchy, lightly spiced oat flour base. This twice-baked Italian classic is naturally gluten-free and can be made dairy-free by using plant-based ingredients. Perfect for dipping into coffee or tea, these biscotti also make delightful homemade
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1¼ cups (124g) certified gluten-free oat flour
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1 teaspoon baking powder
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1 teaspoon ground ginger
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1–2 teaspoons fresh orange zest (from 1 large orange)
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¼ cup (53g) packed light brown sugar or coconut sugar
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3 tablespoons (40g) soft coconut oil
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1 teaspoon vanilla extract
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1 large egg, at room temperature
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3 tablespoons dried cranberries, chopped
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⅓ cup white chocolate, melted (optional, for dipping)
Directions
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Preheat the Oven: Set your oven to 325°F (160°C). Line a baking sheet with parchment paper.
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Prepare Dry Ingredients: In a large mixing bowl, whisk together the oat flour, baking powder, ground ginger, and orange zest.
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Prepare Wet Ingredients: In a separate bowl, beat together the brown sugar and coconut oil until well combined. Add the vanilla extract and egg, mixing until the mixture is smooth.
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Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. Fold in the chopped dried cranberries.
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Shape the Dough: Transfer the dough onto the prepared baking sheet. Wet your hands to prevent sticking, then shape the dough into a log approximately 12 inches long and 3 inches wide.
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First Bake: Bake the dough log in the preheated oven for 20–25 minutes, or until the edges begin to turn a light golden brown.
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Cool and Slice: Remove the log from the oven and let it cool on the baking sheet for at least 10 minutes. Once cooled, use a serrated knife to slice the log into 1-inch wide pieces.
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Second Bake: Place the slices cut side down on the baking sheet. Return to the oven and bake for an additional 12–14 minutes, flipping the slices halfway through, until the biscotti are golden and crisp.
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Optional Chocolate Dip: If desired, dip one end of each biscotti into the melted white chocolate. Place them on a cooling rack to allow the chocolate to set.
Servings and Timing
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Servings: 12 biscotti
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Prep time: 30 minutes
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Cook time: 30–35 minutes
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Total time: 1 hour 5 minutes
Variations
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Vegan Option: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).
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Nut-Free: Omit the dried cranberries or substitute with another dried fruit like raisins or chopped dried apricots.
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Spiced Twist: Add a pinch of ground cinnamon or cloves to the dry ingredients for added warmth.
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Chocolate Lovers: Incorporate mini chocolate chips into the dough before baking.A Saucy Kitchen
Storage/Reheating
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Storage: Store biscotti in an airtight container at room temperature for up to 2 weeks.
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Freezing: Freeze biscotti in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
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Reheating: To refresh, place biscotti in a preheated 300°F (150°C) oven for 5–7 minutes.
FAQs
Can I use regular flour instead of oat flour?
Yes, you can substitute oat flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum or add ½ teaspoon separately to help with texture.
How do I prevent the biscotti from becoming too hard?
Monitor the second baking time closely. Remove the biscotti from the oven when they are golden and crisp but not overly browned. Overbaking can lead to a very hard texture.
Can I make these biscotti without sugar?
Yes, you can substitute the sugar with a sugar alternative like stevia or monk fruit sweetener. Adjust the quantity according to the sweetness level of the substitute.
Are these biscotti suitable for shipping?
Absolutely! Biscotti’s firm texture makes it ideal for mailing. Ensure they are stored in a sturdy container to prevent breakage during transit.
Can I add nuts to this recipe?
Yes, you can add chopped nuts such as pistachios or almonds to the dough for added crunch and flavor.
Is it necessary to dip the biscotti in chocolate?
No, dipping in chocolate is optional. The biscotti are delicious on their own, but the chocolate adds a festive touch and extra sweetness.
Conclusion
Cranberry Orange Gluten-Free Biscotti offers a delightful combination of citrus and tartness, all within a crisp, gluten-free cookie. Whether enjoyed with a hot beverage or as a standalone treat, these biscotti bring a touch of elegance and flavor to any occasion. Their sturdy texture also makes them perfect for gifting or mailing to loved
Cranberry Orange Gluten-Free Biscotti
Cranberry Orange Gluten-Free Biscotti is a delightful and healthy twist on the classic Italian cookie, with tart cranberries and zesty orange flavors, perfect for dipping in coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 1 hour
- Yield: 16-20 biscotti
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1 cup almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup coconut sugar (or granulated sugar)
- 1/4 cup orange juice
- 1 tbsp orange zest
- 1/2 cup dried cranberries, chopped if large
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup slivered almonds (optional)
- 1/2 tsp ground cinnamon (optional)
Instructions
- Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the gluten-free all-purpose flour, almond flour, baking powder, salt, and cinnamon (if using). Mix well.
- In another bowl, whisk the eggs, coconut sugar, orange juice, and vanilla extract until smooth and well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the cranberries, orange zest, and slivered almonds (if using).
- Divide the dough into two equal portions and shape each portion into a log on the prepared baking sheet. The logs should be about 10 inches long and 2 inches wide.
- Bake the biscotti logs in the preheated oven for 25-30 minutes or until golden brown and firm to the touch.
- Remove the biscotti from the oven and let them cool for 10 minutes. Reduce the oven temperature to 300°F (150°C).
- Carefully slice the logs diagonally into 1/2-inch thick slices.
- Arrange the slices cut-side down on the baking sheet and return them to the oven. Bake for an additional 10-15 minutes, or until the biscotti is crisp and golden.
- Remove from the oven and let cool completely on a wire rack before serving.
Notes
To store, place biscotti in an airtight container at room temperature for up to a week, or freeze for up to three months.If you want extra crispy biscotti, slice them thinner and bake for a few extra minutes during the second bake.For a vegan version, substitute eggs with flax eggs or another egg replacer.Consider adding chocolate chips, pistachios, or spices like nutmeg for a custom twist.
Nutrition
- Serving Size: 1 biscotti
- Calories: 120
- Sugar: 8g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg