Cranberry Pistachio Biscotti

Enjoy these lovely Cranberry Pistachio Biscotti with a warm drink or on their own. They are gluten-free, vegan, and have a wonderful pistachio and almond flavor, with cranberries for a hint of tartness.

4.50 from 2 votes

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Course: Dessert

Cuisine: American

Keyword: cranberry pistachio biscotti

Prep Time: 10

Cook Time: 1

Servings: servings

Calories: 283kcal

Equipment

1 Baking Sheet

Ingredients

Biscotti

1 cup all purpose gluten-free flour
1 cup almond flour finely milled
3/4 cup cane sugar
1/2 cup roasted pistachios unsalted
3 tablespoons tapioca flour
2 tablespoons ground golden flaxseeds
2 teaspoons baking powder
1/4 teaspoon Himalayan pink salt
1/4 cup non-dairy butter slightly softened
1/4 cup spinach water or 1/4 cup orange or apple juice
1/2 teaspoon vanilla extract
1/2 teaspoon pistachio extract or almond
1/2 cup dried cranberries

Toppings

1 tablespoon roasted pistachios unsalted, roughly chopped
1 tablespoon dried cranberries
4 ounces melted semi-sweet chocolate or carob bar for dipping

Instructions

To Prepare The Biscotti

Preheat oven to 375° F. Coat a baking sheet with parchment paper or a silicone baking mat.
In a clean dry food processor or blender, blend your pistachios until as smooth as possible (it's fine if there are a few larger pieces).
In a bowl, add gluten-free flour, almond flour, sugar, blended pistachios, tapioca flour, ground flaxseeds, baking powder, and salt. Stir with a fork until fully combined.
Mix butter into dry ingredients with a fork. Add spinach water and flavor extracts, and mix until crumbly dough forms. Fold in cranberries.
Form a long cylindrical log, top with pistachios and cranberries, and press them in slightly so they don't fall off. Bake for 30 minutes.
Remove the biscotti log and let cool, then chill in the fridge for 1-2 hours. Chilling is technically optional, but as the loaf hardens up you will be able to slice it easier and neater.
When the biscotti loaf is done cooling, preheat oven to 250° F. Slice thinly, and lay slices down on a lined baking sheet. Bake for 30 minutes, flipping halfway.
Turn off the oven and do not open, leaving biscotti to slowly dry out for at least 4 hours. I like to leave mine in the oven overnight. This allows the heat from the oven to slowly suck out all the moisture, allowing you to get that classic dry crunchy texture.
You can dip one end of each biscotti in melted chocolate or carob bar.

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