30 Nov GF Cranberry-Orange Pistachio Biscotti

This teaser recipe comes from my holiday e-book “Essential Holiday Bakes“.  If you love the recipe, I do hope you will share with your friends and invite them to support my work by purchasing the e-book, writing a review, or leaving a tip for this recipe.  🙏

Infused with orange, and loaded with pistachios and cranberry, these biscotti are festive and flavorful. Their golden hue and satisfying crunch make them perfect for holiday gifting, pairing with your morning coffee or tea, or serving on a brunch spread. Best of all, no one will guess they’re gluten-free!

I’m baking a batch to take on the airplane with me this holiday season. These cookies are a reasonably healthy treat any time of year.

Yield: 16 biscotti

Ingredients:
90 g (½ c) stoneground white rice flour
40 g (⅓ c) almond flour
40 g (¼ c) millet flour, plus extra for dusting
30 g (¼ c) arrowroot starch
16 g (4 tsp) potato starch
10 g (2½ tsp) tapioca starch
5 ml (1 tsp) psyllium husk powder
5 ml (1 tsp) baking powder
1¼ (¼ tsp) Himalayan salt
2 large eggs
50 – 75 g (4 -6 Tbsp) cane sugar
10 ml (2 tsp) vanilla extract
5 ml (1 tsp) orange extract (or 2 tsp orange zest)
50 g (½ cup) shelled pistachios, roughly chopped (plus extra for topping)
50 g (½ cup) dried, sweetened, cranberries, roughly chopped (plus extra for topping)

Topping: Mix together 4 Tbsp each coarsely chopped pistachios and cranberries.
Egg Wash: Whisk together 1 egg + 15 ml/1 Tbsp whipping cream.

Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, sift together the rice flour, almond flour, millet flour, arrowroot starch, potato starch, tapioca starch, psyllium husk powder, baking powder, and salt.
3. In a large bowl, beat the eggs, sugar, vanilla and orange extract until combined. Add the dry ingredients to the wet ingredients and mix until a soft dough forms. Fold in the chopped pistachios and cranberries.
4. Transfer dough onto a smooth surface, lightly dusted with millet flour. Adding more flour as needed to prevent sticking. Roll the dough into a log about 11 inches (28 cm) long and 2 inches (25cm) wide. Using a long metal spatula, gently lift the dough and transfer to the prepared baking sheet.
5. Flatten the top slightly, then lightly brush top and sides with egg wash. Sprinkle pistachio/cranberry topping evenly on top, then gently press to help the topping adhere to the dough.
6. 1st Bake: Transfer to oven and bake until firm and lightly golden (about 28 minutes in total, rotating pan halfway through at 14 minutes). Remove from oven and cool for 10 minutes.
7. Pre Slice: Using a serrated knife, slice the log diagonally into ¾-inch (1.9 cm) thick slices. Arrange the slices “cut-side” down on the baking sheet, to brown the sides of the biscotti.
8. 2nd Bake: Bake for another 8 minutes, rotating the pan and flipping the biscotti after 4 minutes. Biscotti should be crisp and golden.
9. Cool completely on a wire rack before serving.

Store: Keep for 5 days at room temperature, stored in a tin box or wrapped tightly in wax or parchment paper. Beyond that, they begin to lose their crunch.

Variations:
Cherry, Almond & Orange Biscotti
Substitute cranberries 1:1 with sweet dried cherries. Substitute pistachios 1:1 with blanched, peeled almonds. Add 2½ ml / ½ tsp orange extract
Chocolate Chip Pistachio Biscotti
Substitute cranberries for mini chocolate chips 1:1.
Chocolate-Dipped Biscotti (any variation)
In a small saucepan over low heat, melt 85 g / ½ c semi-sweet chocolate chips, stirring until smooth. Dip one end of each completely cooled biscotti into the melted chocolate, then place on parchment to set and harden.
Classic Anise (Stella D’oro Style) Biscotti
Omit the pistachios, cranberries and orange extract. Add 4 ml / ¾ tsp of anise extract.
Cranberry White Chocolate Chip Biscotti
Substitute pistachios for mini white chocolate chips 1:1.
Fig & Walnut Biscotti
Substitute pistachios 1:1 with chopped walnuts. Substitute Cranberries 1:1 with chopped dried figs.