Cranberry Pistachio Biscotti - Grain & Gluten Free

This afternoon it was cold and windy outside and a great day to stay inside and do a little baking, so we didn't get out and run our usual errands. Instead, I decided to make my favorite kind of biscotti; Cranberry Pistachio Biscotti. I used to enjoy eating DeLallo's Cranberry Pistachio Biscotti before I went grain free. My recipe makes 20 biscotti and uses only 1/4 cup of dried cranberries (Craisins). I opted not to use the reduced sugar version because it contained corn fiber (a grain). Instead, I kept the amount used in the recipe small and chopped them up finely to disperse them more evenly throughout the biscotti batter to make it seem like more, and it worked beautifully. I used roasted salted pistachios to contrast the sweet-tart flavor of the cranberries. There are recipes available out there to make your own no sugar added dried cranberries (I've actually roasted fresh berries in the oven before)...but for me, it wasn't worth the trouble for only 1/4 cup and that amount worked perfectly in this recipe without adding too much sugar (they contain about 1.7 grams of sugar each). I also added a touch of orange extract as well as fresh orange zest to give the essence of orange flavor without an overpowering orange flavor that I didn't want.

They turned out AMAZING and beautiful. This recipe is so easy to make. I used my USA Pan biscotti pan which helps make a nice uniform shaped loaf, but you can also make it on a parchment lined baking sheet as well and form the loaf by hand. It is easy to make and looks and tastes as good, if not better, as any commercially prepared biscotti I've had. I used 2/3 cup of Swerve but if you wanted them a little less sweet, you could reduce it by a couple of tablespoons and it would still be good and plenty sweet enough. If you haven't already seen my Chocolate Chip Biscotti yet, you can take a look at them here on Honeyville's site where I did a guest post: Chocolate Chip Biscotti. I snapped a few photos of my Cranberry Pistachio Biscotti below as well as the easy peasy recipe. Each serving contains approximately 3.3 grams net carbohydrates (total carbohydrates minus fiber) and 1.7 grams sugar. Enjoy!

Cranberry Pistachio Biscotti

Makes approximately 20

Ingredients:

5 tablespoons extra light olive oil (not regular olive oil)

2/3 cup Swerve granular sweetener

2 teaspoons vanilla extract

1/4 teaspoon orange extract

1 teaspoon finely grated orange zest

2 large eggs

2 cups blanched almond flour

1 tablespoon coconut flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup finely chopped dried cranberries

1/3 cup coarsely chopped roasted and salted pistachios

Directions:

Preheat oven to 350 degrees F.  Lightly grease a 12” x 5-1/2” biscotti pan or 13” x 18” baking sheet (or line with parchment paper).

In a medium bowl, cream olive oil and sweetener together. Add vanilla, orange extract, and orange zest; beat in the eggs.

In a separate bowl, combine almond flour, coconut flour, baking powder and salt and whisk to break up any lumps. Add dry mixture to wet mixture and stir until blended. Fold in cranberries and pistachios.

Scoop dough into the center of prepared biscotti pan. Using wet hands, shape dough into a log shape mounded slightly higher in the center. Leave approximately a 3/4” space around the edges of the pan to allow room to spread during baking. If using a baking sheet, place dough in center of prepared baking sheet and shape into a log approximately 10-1/2” long x 3” wide, mounding slightly higher in the center.

Bake for 30 to 35 minutes or until golden brown. Allow to cool in pan for 20 minutes, then carefully remove from pan and transfer to a wire rack. Cool for about one hour.

Reduce oven temperature to 300 degrees F. Using a sharp chef’s knife, slice biscotti crosswise into 3/4" slices (or cut diagonally, if preferred). Lay on sides on a parchment lined baking sheet. Bake 20 to 25 minutes, or until dry and golden; cool completely. Biscotti will continue to dry and crisp as it cools. Store in airtight container.

*Note: If biscotti begins to brown too quickly during the second baking, reduce oven temperature to 275 degrees F (instead of 300 degrees).