Finally a gluten-free, refined sugar-free biscotti with the texture and flavor of the real thing. These biscotti are perfect to dip in coffee or have as a crunchy snack. The flavors may seem odd, but they contrast seemingly well when baked up.
The tartness of the unsweetened dried cranberries is unexpected but kind of pleasant in this dense cookie. The majority of store-bought dried cranberries contain oil and sweetened cane sugar. My recipe for how to make your own is linked in the ingredients below.
- 1/3 cup honey
- 2 eggs
- zest of 1 orange
- 2 tbsp vegan butter or coconut oil, melted
- 2 tsp almond extract
- 3 tbsp cornstarch or arrowroot powder
- 1/4 cup cornmeal
- 1/2 cup almond flour
- 1/2 cup GF flour (I used arrowhead mills’ heritage blend)
- 1/2 tsp baking soda
- 1/4 cup unsweetened dried cranberries
- 1/3 cup pistachios
Preheat oven to 350°F and line a baking sheet.
Start by whisking honey, eggs, butter or oil, orange zest, and almond extract.
Next mix in cornstarch or arrowroot powder, cornmeal, almond flour, GF flour, and baking soda. Once incorporated, fold in cranberries and pistachios.
The dough will be sticky, so wet your hands before handling. Mold into a 12×4″ rectangle on the lined baking sheet, it should stand out about 1″ thick.
Bake loaf for 25 minutes. Remove from oven, let cool 30 minutes. Leave oven on for second bake.
Cut loaf into 1″ strips with a serrated knife and separate the biscotti on the lined baking sheet. Bake for an additional 20 minutes until golden brown.