Gluten Free Biscotti

      • Ingredients:
        • 1 Cup Arrowhead Mills All Purpose Gluten Free Flour
        • ¹⁄3 Cup sugar
        • ½ teaspoon baking powder
        • ¼ teaspoon salt
        • 1 large egg
        • 2½ Tablespoons salted butter at room temperature
        • 1 Tablespoon lemon zest
        • ½ teaspoon vanilla extract
        • ¼ teaspoon almond extract
        • ¼ Cup dried cranberries
        • ½ Cup dried pistachios
      • Directions:
        1. Preheat oven to 350°F.
        2. Line your baking sheet with parchment paper and set aside.
        3. In the bowl of your mixing stand, add all purpose gluten free flour, sugar, baking powder, and salt.
        4. Using either the whisk attachment or a hand whisk, mix together the ingredients.
        5. With the flat beater attachment, turn on medium speed and add the egg and butter.
        6. Stop and scrape sides. Add lemon zest, vanilla extract, almond extract and mix to combine. Mix in the cranberries and pistachios.

        Note: Dough should be rather loose.

        1. Place the dough in the center of the baking sheet and form into a long and relatively flat log with your hands.
        2. Bake for about 23-25 minutes or until the outside of the log is lightly browned and somewhat firm.
        3. Remove and let sit for a few minutes.
        4. Slice loaf anywhere between ¼-inch to ½-inch thick. Arrange the slices, cut side down on the baking sheet and return to the oven. Bake for 10-12 minutes.
        5. Remove and let cool for 10 minutes.
        6. If stored in an airtight container, these will good for about two weeks.