Gluten Free Cranberry Biscotti  


This Gluten Free Cranberry Biscotti is healthy and easy to make, because the batter is poured into the pan.

Laden with toasted sunflower and pumpkin seeds and tart cranberries, these biscotti make for a healthy finish to nice meal.  They also makes a sturdy packable snack, perfect for trips were finding gluten free treats can be a dificult.

The resulting biscotti will be medium-firm and crunchy. For a softer, chewier version, bake for only 10 minutes on the second bake.  For a very firm biscotti, bake for 20 minutes.

This recipe can be doubled and spooned into a 9x13 inch pan, or two 5 ½ x 12 inch biscotti pans. If using the larger pan, increase first bake time by 4-5 minutes.

To help you make it I have included some helpful tips:

  • To toast pumpkin and sunflower seeds spread, evenly on a baking sheet. Toast in preheated oven for about 8-10 minutes. For more on Toasting Nuts Click Here
  • Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
  • If using the 5 ½ x 12 biscotti pan to bake your gluten free cranberry biscotti, you can easily line with parchment paper, which will make it easy to pull from pan after first bake (see photo)

Gluten Free Cranberry Biscotti Recipe


Ingredients:

  • 3/4 cup amaranth flour
  • 1/4 cup brown rice flour
  • 3 tablespoons tapioca flour
  • 2 tablespoons arrowroot starch OR cornstarch
  • 3/4 teaspoon xanthan gum
  • 1/2 teaspoon gluten free baking powder
  • 1/8 teaspoon salt
  • 2 large eggs
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  •  1/2 dried cranberries
  • 1/3 cup green pumpkin seeds, toasted
  • 1/3 cup unsalted raw sunflower seeds, toasted
  •  

Directions:

  1. Butter an 8x8 inch baking pan or a 5 ½ x12 biscotti pan and set aside.
  2. Place one of your oven racks in the middle of the oven and preheat to 325°F.
  3. In a medium bowl combine the flours, tapioca starch, cornstarch, xanthan gum, baking powder and salt, using a whisk thoroughly mix and set aside.
  4. In separate mixing bowl, beat eggs, sugar and vanilla until blended, using an electric mixer or large whisk.
  5. Add dry ingredients to eggs and sugar and mix until just until combined.
  6. Fold in the cranberries, pumpkin and sunflower seeds.
  7. Pour in prepared baking dish, smooth top with moistened spatula.
  8. Place in preheated oven and bake for 30-35 minutes, until just starting to turn golden brown.
  9. Remove from oven and cool for 5 minutes, then remove from pan and cool and additional 5 minutes.
  10. Place on cutting board.  Using a sharp knife to divide the biscotti into 4 equal pieces and then cut each piece into 6 even slices.
  11. OR is using biscotti pan, remove from pan and place on cutting board.  Cut into ½ inch strips
  12. Place biscotti slices upright on a baking sheet and bake an additional 15 minutes, or until crisp.
  13. Remove from oven and place on cooling rack, cool completely
  14. Store in an airtight container, to maintain freshness. 

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