Cranberry & Pistachio Biscotti (GF/WF)
Recipe Image:
Introduction:
A classic Italian biscuit, perfect for dipping in coffee for a mid-morning treat.
Preparation:
Preheat oven to 170°C (325°F). Line two loaf pans with parchment paper so that there is an overhang on the sides.
Ingredients:
1 + ¼ cups rice flour mix**
½ cup ground almonds
½ tsp xanthan gum
¾ tsp baking powder
110g butter, softened
½ tsp salt
1 tsp vanilla extract
1 + ½ cups light brown sugar,
1 cup pistachio nuts (unsalted),
1 cup dried cranberries,
4 eggs (medium)
Rice Flour Mix
2 cups rice flour,
2/3 cup corn starch,
1/3 cup tapioca starch
sieved and stored in an air-tight jar.
** Please see this note on naturally gluten-free flours.
Method:
- Mix together the rice flour mix, ground almonds, xanthan gum, salt and baking powder and set aside.
- In a large bowl, beat the butter until soft and creamy. Then beat in the vanilla extract and the sugar.
- Beat the eggs in one at a time, scraping down the sides.
- Add the dry ingredients, and mix on low speed until just combined. Fold in the pistachios and cranberries by hand.
- Divide the batter between the pans, and bake 50 minutes, rotating on the shelves after 25 minutes.
- Wet and wring out two paper towels (or a tea towel), fold them in half and place one on top of each loaf. Cover with foil, place on a cooling rack, and let cool.
- Once cooled, remove the foil and paper towels, and turn the loaves out and peel off the parchment paper. Wrap each loaf in plastic wrap, and put them in the freezer for an hour or two or best a week. I usually bake one that day and keep the other for next week.
- If you haven't done so already, preheat the oven to 170°C (325°F) and slice each loaf into slices as thin as you can. Lay them out on a baking sheet lined with parchment paper or silicone sheets (lying down flat) and bake for 15-25 minutes, depending on how thick they are.
- Take the biscotti out of the oven as soon as they start to turn brown, even if they aren't totally crisp. They'll crisp up as they cool on a rack. You will get about 60 thin biscotti, or more, from both loaves.
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