Biscotti are a great little cookie. They seem so fancy and grown up to the kids (hey, they sell them at the coffee shops, they must be fancy. Right?), they store really well, taste great, and no one seems to realize how easy they are to make. That is my kind of treat!
You can alter this recipe for Gluten Free Dairy Free Cranberry and Pecan Biscotti to use your favorite dried fruit, nuts and spices. Use biscotti as a treat with a cup of tea after an afternoon of leaf raking or wrap some up to give to a friend as a gift. I like to keep biscotti on hand in the freezer. Biscotti thaws quickly, so you can offer some with coffee or tea for any last minute visits you get to enjoy during the upcoming holiday season.
Gluten Free Dairy Free Cranberry and Pecan Biscotti
adapted by Angela @ Onceamonthmom.com from Sophie @ Flour Arrangements
- 3/4 cup sweet sorghum flour
- 1/2 cup white rice flour
- 1/4 cup potato starch
- 1/4 cup tapioca starch
- 2 1/2 tablespoons almond meal
- 1 teaspoon xanthan gum
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon gluten free baking powder
- 1/2 to 3/4 cup sugar (depending on your desired level of sweetness- I prefer 1/2 cup)
- 2 eggs
- 3 tablespoons gluten & dairy free unsweetened milk substitute
- 2 tablespoons oil
- 1 teaspoon gluten free vanilla extract
- 1/2 cup dried cranberries
- 1/2 cup lightly toasted pecans, or other nut of choice
For the glaze:
- 1/3 cup sifted powdered sugar
- 1 tablespoon maple syrup
- 1/2 teaspoon gluten free vanilla extract
- 1/4 to 1/2 teaspoon water, as needed to make glaze as thick as desired
Preheat oven to 375 degrees F. Line a baking sheet with parchment. Set aside.
In a bowl, whisk together the sorghum flour, rice flour, potato starch, tapioca starch, almond meal, xanthan gum, baking powder, and salt. In the bowl of your mixer, beat the sugar and eggs for 1 minute. Add the milk substitute, oil and first measurement of vanilla to egg mixture, mixing well. Add dry ingredients to egg mixture. When biscotti dough is well blended, add dried cranberries and pecans.
Divide dough in half. Form two logs on the parchment lined baking sheet, patting each log 1/2″ thick. Bake in the 375 degree oven for 25 minutes.
Take biscotti out of oven. Lower oven temperature to 350 degrees F. Using a serrated bread knife, slice the biscotti 1/2″ thick. Lay each piece back onto the baking sheet with a cut side up. Bake for 5 minutes at 350. Flip the biscotti over and bake for 5 more minutes. Allow biscotti to cool on a cooking rack.
After biscotti has cooled, mix together the glaze ingredients. Drizzle the maple glaze over the cooled biscotti. Allow to sit on cooking rack until glaze hardens enough to stack.
Place biscotti into a freezer safe container, using waxed paper or parchment to separate the layers.