Gluten-free Cranberry and Pistachio Biscotti Print Recipe Print Recipe


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.

*Don’t forget* to visit the Arrowhead Mills Pinterest board, Gluten-free Living and pin to win $100 in Arrowhead Mills products – details on the Pinterest board!



Gluten-free Cranberry and Pistachio Biscotti

Inspired by Epicurious/Self Magazine

makes 1 small loaf, about 10-12 cookies

PRINT Recipe


  • 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 pistachios, chopped


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.




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  • Ally’s Sweet & Savory Eats

    These look insanely good. I often bake gluten free for my MIL when she visits and I agree….using just ONE flour is so much easier!

  • Katelyn

    What can you use as a substitute for the butter?

  • Katie Unger

    Ooh Iove making biscotti – it seems so fancy, but isn’t really as difficult as you think it’s going to be in your brain. I love the cranberries in here!

  • Beth @ Tasty Yummies

    Um are you reading my mind??? Haha! Seriously I have a recipe I have been working on for something super similar, except I am trying to make it work with just almond flour and trying out different alternatives to sugar. If I can’t get my recipe right at least I know I can make these. They look so perfect.

  • thelittleloaf

    I’ve been looking for a gluten free biscotti recipe to make for my coeliac friend – you must have read my mind! Yum.

  • Brian Samuels

    I’m obsessed with biscotti… which makes me kind of feel like an old man. But they’re just so damn good and super easy to make! These look wonderful!

  • Bev @ Bev Cooks


  • Heather Christo

    What an awesome hostess gift Lisa. These are beautiful!!

  • twopeasandtheirpod

    Gotta make these!

  • bigbearswife

    Stashing these away in my GF folder! Love the look of them!

  • Linda Dresselhaus

    These sound delicious! Can’t wait to try making them! Thanks!

  • Diane

    looks FABULOUS!

  • Lana @ Never Enough Thyme

    These look so delicious! I haven’t tried gluten-free baking yet, but this recipe really makes me want to. Thanks for sharing!

  • Shaina Olmanson

    I”m a coffee and fruit for breakfast person, but I would gladly sneak in a crisp little biscotti from time to time. The cranberry and pistachio combination is wonderful here.

  • Sue Higson

    i must try these. My girls, who are also coeliac, don’t like cranberries though. What else would work?

  • WithStyleGrace

    you could do dried cherries or just leave the dried cranberries out – but maybe up the pistachios a little?

  • WithStyleGrace

    you can try – maybe earth balance, but I’m not sure how they’ll turn out.

  • A Corresponder

    Actually, true biscotti rely on eggs as a binder and have no oils or butter. 2 eggs should do the trick for these quantities.

  • Mary

    I agree..I use no oil or butter, but 3 eggs and add flour as needed, so they’re no too sticky and form nice loaves.

  • Debra Fazio

    I live in the county Slovenia and we dont have Arrowhead Mills all-purpose gluten-free flour what kind of Flour Mix is this or what can I use.

  • WithStyleGrace

    what kind of gf four blends to you have? I’ve only made these with this specific blend, but I’m sure if you have a trusted gf flour, it should still turn out.

  • Dawn

    Hi! I made these and they were very crumbly and broke, any ideas as to why? I was thinking maybe I should of let them cool longer before I cut them up? thanks!

  • WithStyleGrace

    yes, i’ve made this mistake too! it happens when 1. they’re removed too soon from the oven &/or 2. they needed to cool more before cutting. so sorry!