Meeting my girlfriends for coffee just isn’t the same when everyone’s juggling babies. Not literally, guys.
Now that we’ve moved from coffee shop sofas to the sofas in our homes, I always feel it’s necessary to bring something. I’ve always loved the combination of a Cranberry and Pistachio Biscotti and it pairs so nicely with coffee and tea. Plus, how many coffee shops have gluten-free biscotti? Exactly.
I’m running off to meet my best friend who’s in town and bringing the second batch over for today’s play/coffee date. Taking the coffee shop experience into the comfort of our own home.
I’m rather picky when it comes to all-purpose flour. Some are too bean-y, others leave a bad aftertaste or have texture issues. I was sent a package of various Arrowhead Mills products and had been eying their all purpose gluten-free flour. Sometimes when you’re short on time and you want to bring cookies to a friend, you’d like to just scoop out ONE flour, not four different ones. I tested their AP gluten-free flour in these biscotti’s and when I took that first bite, I was so happy! The next test, my husband. He’s picky when it comes to gluten-free baked goods. I literally had to hide them from him so I could photograph. I love to say this, again, this is yet another cookie that you wouldn’t suspect to be gluten-free.
These biscotti cookies aren’t too sweet so there’s less guilt when you sneak one in at breakfast. Key word, one (wink, wink). The lemon zest & the almond extract kick up the flavor just a notch. The texture of the cranberries and pistachios are perfect. If you want them a little more chewy, decrease the baking time, otherwise these have a nice crumble.
Gluten-free Cranberry and Pistachio Biscotti
Inspired by Epicurious/Self Magazine
makes 1 small loaf, about 10-12 cookies
- 1 cup Arrowhead Mills all-purpose gluten-free flour
- 1/3 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 2 1/2 tablespoons butter – I used salted, at room temperature
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 cup dried cranberries
- 1/2 cup dried pistachios
Preheat oven to 350 degrees F. Line your baking sheet with parchment paper and set aside.
In the bowl of your mixing stand, add all purpose gluten-free flour, sugar, baking powder, and salt. Using either the whisk attachment or a hand whisk, mix together the ingredients. With the flat beater attachment, turn on medium speed and add the egg and butter. Stop and scape sides. Add lemon zest, vanilla extract, almond extract and mix to combine. Mix in the cranberries and pistachios.
note: dough should be rather loose.
Place the dough in the center of the baking sheet and form into a long and relatively flat log with your hands.
Bake for about 23-25 minutes or until the outside of the log is lightly browned and somewhat firm.
Remove and let sit for a few minutes. Slice loaf anywhere between 1/4-inch to 1/2-inch thick. Arrange the slices, cut side down on the baking sheet and return to the oven. Bake for 10-12 minutes. Remove and let cool for 10 minutes.
If stored in an airtight container, these will good for about 2 weeks.
This post is sponsored. However, I only work with brands I like and have products that I’d (someday) feed my kid(s). All opinions are my own.
April 10 2013