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Cranberry Orange Gluten-Free Biscotti

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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.

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

  1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the gluten-free all-purpose flour, almond flour, baking powder, salt, and cinnamon (if using). Mix well.
  3. In another bowl, whisk the eggs, coconut sugar, orange juice, and vanilla extract until smooth and well combined.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the cranberries, orange zest, and slivered almonds (if using).
  5. 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.
  6. Bake the biscotti logs in the preheated oven for 25-30 minutes or until golden brown and firm to the touch.
  7. Remove the biscotti from the oven and let them cool for 10 minutes. Reduce the oven temperature to 300°F (150°C).
  8. Carefully slice the logs diagonally into 1/2-inch thick slices.
  9. 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.
  10. 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

Find it online: https://cookibly.com/cranberry-orange-gluten-free-biscotti/