Cranberry Pistachio Biscotti
These have the appearance and texture of traditional twice-baked biscotti, but are much easier and faster to make. We like to dip them in a sweet Italian dessert wine or in coffee.
1½ cups amaranth flour
½ cup soy flour
1/3 cup potato starch
¼ cup tapioca starch
1½ teaspoon xanthan gum
1 teaspoon GF baking powder
Pinch salt
4 eggs
1¼ cup sugar
1 tablespoon grated lemon zest
1 teaspoon vanilla
1½ cups coarsely chopped pistachios
1 cup dried cranberries
Line two 8-inch square baking pans with foil and grease lightly. For the second baking, use ungreased baking sheets.
In a large bowl or plastic bag, combine amaranth flour, soy flour, potato starch, tapioca starch, xanthan gum, baking powder and salt. Mix well and set aside.
In a separate bowl, using an electric mixer, beat eggs, sugar, lemon zest and vanilla until combined.
Slowly beat dry ingredients into the egg mixture and mix just until combined. Stir in pistachios and cranberries. Spoon into the prepared pans. Using a moistened rubber spatula, spread the batter to the edges and smooth the tops.
Bake in a preheated 325 F oven for 30-35 minutes, or until firm or tops are just turning golden. Let cool in the pans for 5 minutes.
Remove Biscotti from the pans, remove foil and let cool on a cutting board for 5 minutes.
Cut Biscotti into quarters, then cut each quarter into 8 slices.
Arrange slices upright (cut sides exposed) at least 1/2 inch apart on baking sheets. Bake for an additional 15 minutes, until dry and crisp. Transfer to a cooling rack immediately.
Yields 64 cookies
Want to find more of Shelley Case's favorite recipes? Check out her book
"The Gluten-Free Diet: A Comprehensive Resource Guide"
From
“The Best Gluten-Free Family Cookbook” by Donna Washburn
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