Gluten Free Cranberry Biscotti Recipes

CRANBERRY BISCOTTI

Cranberry Biscotti image

This cranberry biscotti is the perfect hostess gift for the holidays. Pack it into a festive Christmas tin and top with a pretty bow. —Darlene King, Regina, Saskatchewan

Provided by Taste of Home

Categories Desserts Snacks

Time 1h15m

Yield about 3 dozen.

Number Of Ingredients 9

Ingredients

3 large eggs, room temperature
1 cup sugar
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup ground almonds
1 cup dried cranberries, chopped

Steps:

Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla until well-blended. In another bowl, whisk together flour, baking soda, baking powder and salt; gradually stir into egg mixture. Stir in ground almonds and cranberries (mixture will be stiff)., Divide dough in half. Using lightly floured hands, shape each portion into a 9x3-in. rectangle on a parchment-lined baking sheet. Bake until lightly browned, about 25 minutes., Cool on pans on wire racks until firm. Reduce oven setting to 325°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on baking sheets, cut side down., Bake until lightly browned, 8-10 minutes per side. Remove from pans to wire racks; cool completely. Store in an airtight container.

Nutrition Facts : Calories 89 calories, Fat 2g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 63mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

GLUTEN FREE CRANBERRY BISCOTTI RECIPE

Gluten Free Cranberry Biscotti Recipe image

Make and share this Gluten Free Cranberry Biscotti Recipe recipe from Food.com.

Provided by palousebrand

Categories Breakfast

Time 1h

Yield 40 pieces

Number Of Ingredients 13

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 84.2, Fat 5.5, SaturatedFat 1.8, Cholesterol 15.4, Sodium 32.2, Carbohydrate 8.6, Fiber 0.5, Sugar 7.8, Protein 0.7

GLUTEN-FREE BISCOTTI

Gluten-Free Biscotti image

This recipe was given to me by my friend and was adapted from an old Christmas cookie book. They are delicious and keep very well. This recipe makes a lot, so you might want to cut it in half. Add dried fruit and chocolate chips to suit or dip in melted chocolate when cool.

Provided by hartleystudo

Categories Desserts Cookies Biscotti Recipes

Time 57m

Yield 48

Number Of Ingredients 10

Ingredients

3 eggs
1 cup white sugar
¾ cup vegetable oil
2 teaspoons anise seed
1 ½ cups gluten-free all-purpose flour mix (such as Bob's Red Mill®)
1 ½ cups rice-based flour mix with xanthan gum
2 teaspoons baking soda
1 teaspoon xanthan gum
½ teaspoon salt
1 cup chopped almonds

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or lightly grease.
Beat eggs together in a bowl until thick and lemon-colored. Gradually add sugar to eggs while continually beating. Pour oil into egg-sugar mixture and beat until smooth. Mix gluten-free all-purpose flour mix, rice-based flour mix, baking soda, and xanthan gum together in a separate bowl; gradually stir into egg-sugar mixture until dough is well-mixed and sticky. Fold almonds into the dough.
Turn dough onto the prepared baking sheet and form into 2 loaves, 1/2-inch thick and 2 1/2 inches wide.
Bake in the preheated oven for 20 minutes. Cool loaves on the baking sheet for 2 minutes; slice into 1/2-inch slices. Lay slices, cut-side down, on baking sheet.
Bake in the oven until golden brown, 10 to 15 minutes. Transfer biscotti to a wire rack to cool completely.

Nutrition Facts : Calories 91.5 calories, Carbohydrate 11 g, Cholesterol 11.6 mg, Fat 5 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 83.5 mg, Sugar 4.6 g

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