lowfat gluten-free biscotti

Gluten-Free Biscotti, Holiday Version

I love biscotti, and to make gluten-free biscotti, all you really have to do is swap out regular flour for gluten-free baking flour. Most of the recipes I’ve found have been laden with butter, though, and I also wanted to find something that wasn’t full of fat.

I found this incredible recipe for lowfat cranberry pistachio biscotti, and I made them gluten-free biscotti with the flour substitution. You can swap out the dried cranberries and pistachio for any combination of dried fruits and nuts. Making them as full biscotti can be a time-intensive process, but when you sit down with a cup of coffee and a biscotti, you’ll agree it’s well worth it. (But if you’re crunched for time, you can make gluten-free biscotti cookies by dropping spoonfuls of the dough onto coated baking sheets. Bake for 30 minutes at 300° F, switching the sheets halfway through. Dust with powdered sugar. They’ll be crisp and chewy and still go great with a latte.)

Gluten-Free Biscotti, Holiday Version


  • 1 1/2 cups gluten-free flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup dried cranberries
  • 1/2 cup shelled and peeled pistachios
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 2 tablespoons 1% milk
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla extract


  1. Preheat over to 300° F. Line 2 baking sheets with parchment paper or coat with cooking spray.
  2. Combine flour, baking powder, cinnamon, and salt in a bowl. Stir to blend. Add cranberries and pistachios and stir to coat with dry ingredients.
  3. In a large bowl, whisk together eggs, sugar, milk, orange zest, and vanilla until well-blended. Add dry ingredients to the egg mixture and fold together with a rubber spatula until blended. Spoon half the batter onto one of the baking sheets and shape with lightly floured hands into a 12-inch by 2-3 inch log. Do the same with the second half of the batter on the other baking sheet.
  4. Place 1 baking sheet on the center rack of the oven and the other on the lower rack. Bake 30-35 minutes, switching position halfway through. When the logs are firm when touched lightly with a fingertip, remove the pans and let them cool on racks for 10 minutes. Don't turn off the oven.
  5. Using a long, thin spatula, slide the logs onto a cutting board. Use a serrated knife to cut the logs into 1/2-inch thick diagonal slices. Place the slices on baking sheets, cut side down, and bake 10 minutes. Turn the biscotti over, and bake for 10 more minutes.
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I like to eat my biscotti with a latte, but they’re also equally delicious with a cup of tea. Make a batch to impress your friends and a batch for yourself so you can enjoy a moment of quiet with a biscotti.

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