Baking with B: Andi’s Gluten-Free Cranberry Almond Biscotti

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Andi is a neighbor of mine and one of the people that I admire most in this world: she carries herself with such poise and grace that it almost makes me envy her; and you’d hate her for how smart, beautiful and accomplished she is except that she’s so kind-hearted you kind of have to love her anyways.

So when I was making my neighbors some goody bags for Christmas, I felt badly for excluding Andi because of her gluten-free diet. She’s always lamenting that she never gets to try any of the things that I make, so I decided it was time to make her something of her own.

Having not ever made biscotti before-combined with being unfamiliar with many of the GF flours out there- made me a little bit nervous. The results were golden and a little bit spicy, but for some reason retained a slightly chewy texture in the middle that was decidedly delicious, but decidedly un-biscotti like. (Psst. Here’s the part where you email me with your gluten-free, biscotti-making advice.)

Still, I liked them enough to try them again and include them in my baking repertoire. The almond flour gives it an even nuttier flavor that’s not too sweet, and it goes perfectly with a strong Italian espresso.

Andi’s Gluten-Free Cranberry Almond Biscotti (makes 12)

(based on a recipe I originally found here)

2 large eggs

1/3 c. honey

zest from one orange

1 1/2 c. almond flour

2 tbsp arrowroot flour

1/2 tsp baking soda

1/4 tsp sea salt

1/2 c. dried cranberries

1/2 almonds, sliced

In a medium bowl, combine eggs, honey and orange zest and beat until frothy. Add flours, baking soda and sea salt to the bowl and mix until a dough forms. Add cranberries and almonds and stir to combine.

Spoon out dough onto a parchment-lined cookie sheet and use fingers to shape it into a long rectangle, approximately 4×12 inches. (B’s Tip: The dough will be sticky, gooey and hard to manipulate so you can always use the back of a spoon that’s been dipped in cold water to help shape your rectangle.) Make sure to leave room on all sides as the dough will spread as it cooks.

Bake dough in oven that’s been preheated to 350F for approximately 20 minutes or until golden. Remove from the oven and let cool for 1 hour. Once cooled, slice your log on a diagonal to get those long, angular biscotti shapes (about 1″ thick). Lay biscotti on their sides and return to oven for an additional 15-20 minutes until crunchy.

B’s Tip: Believe me, it’s hard to wait for the biscotti to cool before slicing them but trust me- they’re much easier to slice if you do and they need that drying-out time to get that crunchy consistency. Make the process go faster by placing your cookie tray on a raised cooling rack to get the air flowing underneath it, and keep them far away from your warm oven!

Happy baking!

B

KBwB-Flower-50Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

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8 thoughts on “Baking with B: Andi’s Gluten-Free Cranberry Almond Biscotti

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