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Friday, December 15, 2017

Cranberry/Pistachio Biscotti - Gluten Free and Delicious

Dear Folks,

Probably every family has at least one family member with some food allergies.  One of them may be gluten.  The challenge is to make something they can eat and the rest of us can enjoy too.

While researching recipes a number of years ago on gluten issues, I was turned off by some of the replacement ingredients like xanthan gum and hard to find flours.  So as I usually do, I decided to step back and look at flours more readily available which had no gluten and while doing so I reached into my "memory bank" of how can I make this more nutritious.  And Beans and Grains popped up!  Specifically soy beans and rice and corn.  So I cobbled this recipe together and it was such a winner, I almost was not allowed to mail them to the intended family member :-)

I thought the cranberries and pistachios gave a lovely Christmasy look to the cookies and who does not like chocolate!

So without further ado here is my gluten free and delicious biscotti recipe. 

If you are not familiar with this cookie it is a traditional Italian cookie which means twice-baked. You will see how below.


1/2 cup dried cranberries (you can use dried cherries instead)
1/2 cup boiling water

1 cup each: white cornmeal, brown rice flour and soy flour*
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, softened
1 cup granulated sugar
3 jumbo eggs (in place 1 egg try 1/2 cup of pumpkin puree for a little extra flavor if you like)
2 teaspoons vanilla extract
1/2 cup shelled pistachios, halved or rough chopped (leave in large pieces)
1 package dark chocolate chips (12 ounces)

Preheat oven to 350 degrees

Place cranberries in boiling water and let stand until cranberries are plump about 15 minutes, drain and set aside.

Sift flours, baking powder and salt together.

Place chocolate chips in top of double boiler or on very low setting on stovetop to melt - you want them melted when the cookies are ready for dipping.

Prepare two large cookie sheets - one sprayed with vegetable spray for baking (or use parchment paper) and one lined with aluminum foil or syran wrap for chilling the dipped cookies. Set aside.

In an electric mixer beat butter and sugar together very well. Add eggs and mix in very well, add vanilla, mix well. Begin adding dry ingredients a little at a time until all are incorporated together. Stir in nuts and cranberries. This dough will be more like a very thick batter.

On the sprayed cookie sheet, spread the batter into two long rows about 2 inches wide, pat or tap into place so they are evenly thick all over - use flowered hands.

Bake for 18-20 minutes but watch carefully so they do not burn.

Remove from oven and let cool until you can hold them for cutting. When cool enough slice each loaf into 3/4 to 1 inch wide pieces and arrange back on the cookie sheet cut side down. Return to over for about 8 minutes - watch carefully. The cookies should just brown lightly on the exposed edges.

Remove from oven and get the foil prepared cookie sheet. When the cookies are cool enough to handle, dip the bottom of each in the melted chocolate and place on cookie sheet, and put in the freezer for 15 minutes or the refrigerator for 1 hour to firm up the chocolate.

*I chose the flours for maximum protein.

I hope you enjoy this recipe!

-- Catherine, The Herb Lady If you enjoyed this post, subscribe below by entering your email, to get all my posts!
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