Deliciously Healthy: Gluten-Free Cranberry Biscotti Recipe
I am thrilled to share with you my latest creation: a truly delectable Gluten-Free Cranberry Biscotti Recipe that will delight your senses and warm your heart. As a nutritionist and food blogger, I appreciate the importance of healthy organic and dairy-free recipes, which is why this recipe is designed keeping in mind health-conscious people.
Biscotti is an ancient Italian cookie that is enjoyed today worldwide with coffee or tea. The word ‘biscotti’ means “twice-baked,” as these crunchy delights are baked twice to provide the perfect crispiness that makes them so irresistible. This recipe includes seasonal cranberries and crunchy pecans that add depth and flavor to this easy-to-make recipe.
What’s more, this gluten-free recipe offers all the same flavors and textures as traditional biscotti but with a healthier twist, meaning you can enjoy them without any guilt. Plus, it’s low-carb that makes it ideal for those on a diet plan.
Stay tuned for how-to’s, tips, and variations on this fantastic Gluten-Free Cranberry Biscotti Recipe.
Why You’ll Love This Recipe
Good day, dear readers! Allow me to persuade you on why this Gluten-Free Cranberry Biscotti Recipe will steal your heart.
Firstly, this recipe is free from gluten, making it accessible to those who are intolerant or allergic to such an ingredient. It also has substitutions for some of its ingredients, making it vegan-friendly and low-carb for those who prefer such options. This versatility makes it a perfect recipe for all your loved ones with special dietary restrictions.
Secondly, the combination of dried cranberries and pecans gives this biscotti a sweet-tart flavor and pleasant crunchy texture. The addition of nutmeg, cardamom, and vanilla extract elevates the flavors to a whole new level. You can also swap ingredients and make cranberry almond biscotti or even cranberry pistachio biscotti instead!
Thirdly, this recipe is perfect for prepping ahead of time as you can easily store it in an airtight container for up to two weeks. It’s also incredibly versatile as you can pair it with coffee or tea in the morning, enjoy it during afternoon tea time or serve it as a dessert after dinner.
Last but not least, homemade biscotti is an excellent way of showing love and care for those around you. The time and effort put into baking these delightful treats are sure to make anyone feel valued and appreciated.
In sum, this gluten-free Cranberry Biscotti Recipe is versatile, delicious, easy to make, store-ready, and shows your love – how could anyone resist? Try making them today!
First, we need to gather all the ingredients that we will be using for our gluten-free cranberry biscotti recipe – a perfect fit for those on a low-carb, keto or gluten-free diets, as well as vegans. These easy-to-find ingredients make up a flavorful combination of dried cranberries, ground nutmeg, and cardamom.
Here is a list of everything you need:
- 3 cups of almond flour
- 1/4 cup Bob’s Red Mill 1:1 Gluten-Free Baking Flour
- 1/4 cup granulated sugar
- 1/4 cup palm sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon xanthan gum
- 2 large eggs
- 2 tablespoons unsalted butter or oil
- 1 teaspoon vanilla extract
- Zest of one orange
- 1 cup dried cranberries
- 1 cup chopped pecans
These biscotti ingredients can also be paired with other flavors such as cranberry pistachio biscotti, cranberry almond biscotti, cranberry orange biscotti, and even chocolate biscotti!
The Recipe How-To
Step 1: Preheat the Oven
The first step in making this Gluten Free Cranberry Biscotti Recipe is to preheat your oven to 350 degrees Fahrenheit.
Step 2: Mix the Dry Ingredients
Take a large mixing bowl and add in 3 cups of almond flour, 1/2 cup of white sugar, 1/4 cup of palm sugar, 1 teaspoon of baking powder, 1/4 teaspoon of xanthan gum, 1/4 teaspoon of kosher salt, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of cardamom. Mix all the dry ingredients together with a whisk or a fork.
Step 3: Add the Wet Ingredients
In another mixing bowl, whisk together 2 large eggs, 2 tablespoons of unsalted butter/oil, and 1 teaspoon of vanilla extract until it becomes light and frothy.
Step 4: Combine the Dry and Wet Mixtures
Add the wet mixture into the dry mixture gradually while stirring vigorously. Continue stirring until well-combined. Then, add in 3/4 cup of dried cranberries and mix again until the cranberries are distributed evenly throughout the mixture.
Step 5: Shape the Dough
Line your baking sheet with parchment paper. Transfer your dough mixture onto the parchment paper lined baking sheet. Lightly dust any remaining moisture on top with almond flour.
Shape your dough into a roughly 2-inch high by 12-inch long enclosure. Leave approximately two inches between loaves.
Step 6: Bake Your Biscotti Mixture
Bake for about “20 minutes or until golden brown.
Step 7: Cool Your Loaves Before Cutting
Once done, remove from oven and cool for about five to eight minutes. Cut your slightly cooled dough into strips before returning them to your oven for their second bake at 325 degrees Fahrenheit.
Step 8: Second Bake of Your Biscotti
Bake your biscotti for an additional “15-20” minutes, or until they turn golden brown. Leave them to cool down completely before serving. Your delicious Gluten Free Cranberry Biscotti are now ready to serve!
Substitutions and Variations
Dearest readers, if you are looking to switch up the flavors of this delightful gluten-free cranberry biscotti recipe, you’re in luck! The possibilities for substitutions and variations are endless, and I am here to give you some ideas.
Firstly, if you or someone you know has a nut allergy, fear not! You can substitute the almond flour and pecans with coconut flour and unsweetened shredded coconut. This will give the biscotti a tropical flair that is perfect for the summer months.
If you love the combination of sweet and salty, swap out the dried cranberries for dried cherries or blueberries and add chopped pistachios instead of pecans. You’ll end up with a delicious cranberry-pistachio biscotti that will have your taste buds dancing with joy.
For those who enjoy a bit of spice in their life, try adding a dash of ground nutmeg or cardamom to the mix for some warm, comforting flavors. Or if you prefer a citrusy twist, substitute orange zest for lemon zest and add a teaspoon of fresh lemon juice to the dough. The result will be an irresistible cranberry-orange biscotti with bright citrus notes.
If you’re following a low-carb or keto lifestyle, feel free to use your favorite low-carb flour in place of traditional wheat flour. A blend of almond flour and coconut flour works great for this recipe. Additionally, for those of you who are vegan, substitute butter for coconut oil and use flaxseed meal instead of eggs.
Lastly, don’t forget about chocolate lovers! Add sugar-free chocolate chips or chunks to the dough for an indulgent treat that is still keto-friendly. Whether it’s cranberry chocolate biscotti or orange chocolate biscotti, your taste buds will thank you.
I hope these substitutions and variations inspire you to get creative with your baking. Remember to always have fun in the kitchen and don’t be afraid to try new things!
Serving and Pairing
When it comes to serving and pairing these delightful gluten-free cranberry biscotti, the options are truly endless. Whether you enjoy them as a mid-day pick-me-up with your favorite cup of tea or coffee or as an indulgent dessert after a satisfying meal, these biscotti are sure to hit the spot.
One great way to enjoy these gluten-free cranberry biscotti is to pair them with a warm mug of spiced chai tea for a cozy and comforting experience. The warm and nutty notes in the chai blend well with the tartness of the cranberries and the crunchiness of the nuts in these biscotti.
For a more indulgent treat, try serving these biscotti alongside a scoop of your favorite ice cream, such as vanilla bean, caramel, or even ginger. The sweetness from the ice cream pairs perfectly with the tangy cranberries and buttery pecans, creating a perfect balance that’s both rich and refreshing.
Alternatively, if you’re in the mood for something savory, these biscotti can also be paired with a cheese board for an elegant and sophisticated appetizer. The sweet and tart flavors of these biscotti contrast beautifully with sharp cheeses like gouda or aged cheddar.
Whether you choose to enjoy them on their own or paired with another indulgence, these gluten-free cranberry biscotti are certain to elevate any snack time or dessert spread.
Make-Ahead, Storing and Reheating
A warm and crunchy biscotti is a perfect treat to enjoy with your favourite hot beverage. It’s always good to know how to store them so that you can indulge in them whenever you want.
To make things easier for yourself, you could prepare the dough ahead of time and store it in the refrigerator for up to 3 days before baking. Simply shape the dough into logs, cover them tightly with plastic wrap or aluminum foil, and refrigerate until ready to bake.
Once baked, let them cool completely before storing them in an airtight container at room temperature for up to two weeks. You can also store them in the freezer for up to three months. Store them in a freezer-safe container or a zip-lock bag, and label them with the date so that you can keep track of when they were stored.
To reheat your biscotti, simply preheat your oven to 350°F/175°C and place your biscotti on a baking sheet lined with parchment paper. Bake for about 10 minutes or until heated through and crispy again.
If you find that your biscotti have become too soft, you can try reheating them in a toaster oven or broiler for a few minutes to crisp them up again.
With these tips, you can easily store and reheat your gluten-free cranberry biscotti ensuring that they are always fresh and delicious!
Tips for Perfect Results
As a nutritionist cum food blogger, I understand that achieving the perfect texture and flavor while cooking gluten-free and dairy-free biscuits can be quite challenging. Therefore, to help you make the most delicious and perfect cranberry biscotti recipe, here are some tips to follow.
1. Use High-Quality Ingredients
For the best gluten-free cranberry biscotti, it is essential to use high-quality ingredients. The quality of the ingredients greatly impacts the taste and texture of your biscotti. Therefore, always opt for fresh nuts, fruits, gluten-free flours, and organic non-dairy milk.
2. Allow the Biscotti to Cool Before Slicing
To achieve clean and precise slices without crumbling your biscotti loaf, allow it to cool completely before slicing. Place it on a wire rack until it is completely cool.
3. Use a Serrated Knife
Using a serrated knife helps cut through the crunchy exterior of the biscotti loaf without shattering it into pieces.
4. Use Parchment Paper on Baking Sheet
When baking your gluten-free cranberry biscotti recipe, use parchment paper on your baking sheet to avoid sticking them together or onto the sheet.
5. Adjust Temperature and Time as Needed
Each oven is different in temperature and heating time hence; you should monitor your biscotti carefully while they bake so you can adjust the time and temperature properly.
By following these tips, you will surely end up with a perfect textured biscuit that is packed with flavor and crunch with each bite!
As a nutritionist and food blogger, I want to ensure that all your queries regarding this gluten-free cranberry biscotti recipe are addressed adequately. I have compiled a few frequently asked questions and provided concise answers that will guarantee perfect results every time you create these homemade biscotti treats. Read on for answers to your questions!
What is the secret to making biscotti?
To ensure that the biscotti is baked to perfection, it is recommended to allow it to cool for only 10 minutes after the first bake. When it comes time to cut the biscotti, a serrated knife is ideal and a sawing motion should be used to avoid any breakage or crumbling. It is important to flip the biscotti during the second bake, to ensure that both sides are baked evenly. Once the biscotti has been cut and baked, it is best to transfer it to a wire rack to cool completely before indulging in its crunchy goodness!
Is biscotti better with oil or butter?
When it comes to making recipes, some people prefer to use only eggs while others opt for butter or oil. It’s important to note that while the latter may provide a softer texture, it also means that the recipe won’t last as long. Ultimately, the choice is up to you.
Should biscotti dough be chilled before baking?
Before you start baking, it’s crucial to allow the batter to cool for 30 minutes because it can be difficult to handle if it’s warm. Once the batter is ready, lay down a baking sheet and cover it with parchment paper. Dust it lightly with flour to prevent the dough from sticking to the pan. Put the batter onto the prepared baking sheet and refrigerate it.
Why is my biscotti not crispy?
In case your biscotti cookies are not crispy enough, it is possible that they haven’t been baked for the required amount of time during the second stage. Ideally, if your biscotti pieces are 1/2 cm or 1/4 inch thick, then you should keep them in a 180c/350F preheated oven for not more than 20 minutes to make them dry and crunchy enough.
In conclusion, this gluten-free cranberry biscotti recipe is not only delicious but also healthy and easy to make. With its simple ingredients list packed with dried cranberries, pecans, and almond flour, this recipe is perfect for those looking for a low-carb or keto snack. Plus, it’s vegan-friendly!
By following the tips and tricks mentioned in this article, such as using parchment paper and measuring your ingredients accurately, you can achieve perfectly crisp and flavorful biscotti every time.
So why not try this recipe today? Whether you’re looking for a tasty companion to your morning coffee or an afternoon snack, these cranberry biscotti are sure to satisfy. And don’t forget to experiment with different flavors and substitutions to make it your own!
Gluten Free Cranberry Biscotti Recipe Recipe
- 1/2 cup unsalted butter, cold
- 3/4 cup sugar
- 3/4 cup organic coconut palm sugar
- 2 large eggs
- 1 1/2 tablespoons vanilla extract
- 2 1/4 cups garbanzo bean flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 teaspoon cardamom
- 3/4 teaspoon ground nutmeg
- 1 cup dried cranberries
- 1 1/2 cups pecans, coarsely chopped
- 4 ounces bittersweet baking chocolate
- Preheat oven to 350°. Line a baking sheet with parchment or wax paper.
- Mix together flour, baking powder, salt, cardamom, and nutmeg; stir until combined. Add in the cranberries and pecans and stir. Set aside.
- Place butter and sugars in a large bowl and blend until light. Add eggs and vanilla, blend until thoroughly combined.
- Slowly add the flour mixture to the wet mixture and blend until thoroughly combined.
- Transfer the dough to a garbanzo bean floured, work surface and knead until the dough just comes together (do not over knead). Add a little more flour if needed to the work surface. Divide dough into 2 equal sized halves, place halves onto the parchment or wax paper on the baking sheet. Shape each loaf into a 12-inch square or a rectangle, ½” thick loaf.
- Bake the loaves until they begin to crack and they are a uniform light brown. Approximately 35 minutes. Set aside to cool.
- Reduce oven temperature to 300°.
- Once loaves are cooled, place on a cutting board. Using a serrated knife, cut each loaf on the diagonal into 20-24 pieces. We suggest making the cuts ½” wide. Remove the paper from your baking sheet. Place the cut pieces onto the baking sheet with one cut side facing up and the other cut side flat on the baking sheet. Bake for 11 minutes until lightly toasted. Rotate so the opposite cut side is facing up and bake for another 5 minutes until dry and crisp. Cool.
- Melt bittersweet chocolate in microwave until just melted, use a little butter if necessary. Using a spoon, drizzle over the cooled biscotti.
- *We fresh mill our garbanzo beans on our Wondermill 1-2 beans at a time and it makes wonderful fresh garbanzo bean flour.