Gluten Free Cranberry Orange Biscotti
I have become very dependent on caffeine lately. I was never much of a coffee drinker until after my second child started walking. Taking care of two toddlers (and attempting to keep the house clean) is a lot of work. Add blogging and homeschooling on top of that….and I’m up to about three cups a…
I have become very dependent on caffeine lately. I was never much of a coffee drinker until after my second child started walking. Taking care of two toddlers (and attempting to keep the house clean) is a lot of work. Add blogging and homeschooling on top of that….and I’m up to about three cups a day. Whether i’m waking up to a hot cup of coffee, or mellowing out in the evening with a nice Chai latte, I like to have a little something to munch on.
Biscotti is my absolute ideal accompaniment to a cup of coffee or tea. They add just the right amount of sweetness to balance the dark, bold flavor, and they are so crunchy and perfect for dunking. It’s like a crouton for your coffee! Cranberry and orange is one of my very favorite flavor combos. Bright and tangy, sweet and sour. Add a little white chocolate, and you have one delectable treat. I am going to try very hard to save some of these for my Memere, Mom, and Aunt Wendy. These ladies introduced me to my love of tea. I couldn’t make biscotti without sharing with them! Thankfully, this recipe makes a good 3 dozen. They should make it to the weekend. I hope.
- 3 C gluten free baking flour
- ½ C sugar
- ½ C brown sugar, packed
- ¼ C butter, softened
- 4 tsp grated orange peel, divided
- 3 eggs
- 3 tsp baking powder
- ¼ tsp salt
- 1 C dried cranberries, chopped
- 8 oz white chocolate chips (optional)
- preheat oven to 350.
- in a large mixing bowl, beat sugar, brown sugar, and butter with electric mixer until combined.
- add 2 tsp orange peel and eggs. mix well.
- add flour, baking powder and salt. mix well.
- fold in cranberries.
- Shape dough into 3 rolls, about 7 inches long.
- Place rolls on lined baking sheet, about 3 inches apart.
- Flatten each roll to about ¾ in thickness. They should make a 3in x 7in rectangle.
- bake 20-25 minutes until slightly golden brown and center is firm.
- Transfer to cooling rack and cool 5 minutes.
- Slice each rectangle into ½ in slices. Place slices cut side up on cookie sheet.
- Bake 6-8 minutes each side until dry. Remove and cool completely.
- Melt chocolate in a double boiler (or in the microwave at 30 second increments) and dip one length of each slice.
- Sprinkle immediately with remaining orange peel.
- Let stand until chocolate is set.
- Store in an airtight container.
Take a look at this collection of fantastic cranberry recipes from my fellow foodie friends:
This biscotti looks fantastic. What a great way to incorporate the cranberries. Thanks for joining us in the Monthly Ingredient Challenge! Sharing and pinning. 🙂
These look beautiful! Do you find there to be a big difference between the texture of a “standard” biscotti and this one with the gluten free flour?
Thank you so much! I personally can’t tell a difference at all. I found the texture to be spot on! I like to use Bob’s Red Mill Gluten Free 1 to 1 baking flour.