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Perfect Gluten-Free Cranberry Pistachio Biscotti: Crispy, Crunchy, and Easy to Make

A stack of freshly baked gluten free cranberry pistachio biscotti slices showing bright red cranberries and green pistachios.
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Make delicious, crunchy gluten free cranberry pistachio biscotti using a simple double-bake method. This recipe uses a standard gluten-free flour blend for the best texture.

Ingredients

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  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup shelled pistachios, roughly chopped
  • 1/2 cup dried cranberries
  • Optional: 1/4 cup white chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the gluten-free flour blend, baking powder, and salt. Set aside.
  3. In a large bowl, whisk the sugar, eggs, vanilla extract, and almond extract until well combined and slightly pale.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in the chopped pistachios and dried cranberries (and white chocolate chips, if using). The dough will be stiff.
  6. Turn the dough out onto the prepared baking sheet. Using lightly floured hands or a spatula, shape the dough into a log about 10 inches long and 2 inches wide.
  7. Bake for 25 to 30 minutes, or until the log is set and lightly golden brown.
  8. Remove the log from the oven and let it cool on the baking sheet for 15 minutes. Reduce the oven temperature to 300°F (150°C).
  9. Carefully transfer the slightly cooled log to a cutting board. Using a serrated knife, slice the log diagonally into 1/2-inch thick slices.
  10. Lay the slices cut-side up on the baking sheet.
  11. Return the slices to the oven and bake for another 10 to 15 minutes.
  12. Flip the biscotti over and bake for another 10 to 15 minutes until they are dry and crisp.
  13. Cool completely on a wire rack before serving or storing. These are great for dipping in coffee.

Notes

  • If your gluten-free flour blend does not contain xanthan gum, add 1/2 teaspoon to the dry ingredients for structure.
  • For a dairy free biscotti option, skip the white chocolate chips or use a dairy-free variety.
  • These crunchy almond flour cookies substitutes work well if you prefer a nut-based flour, but adjust liquid slightly if needed.
  • Store these gluten free dipping cookies in an airtight container at room temperature for up to one week.

Nutrition

Find it online: https://kingscook.com/gluten-free-cranberry-pistachio-biscotti/