PANCAKE & WAFFLE MIXES
VIEW ALL PRODUCTS 
LOOK FOR THE GLUTEN
FREE SYMBOL
FREE SYMBOL
We’re committed to providing the foods and ingredients you need to live a nutritious, gluten free lifestyle.
Gluten Free Biscotti
PRINT
Ingredients
- 1 cup Arrowhead Mills Organic Gluten Free All-Purpose Flour
- ⅓ cup sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- 2 ½ tablespoons salted butter room temperature
- 1 tablespoon lemon zest
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ cup dried cranberries
- ½ cup dried pistachios shelled
Instructions
Dough
- Preheat oven to 350°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 scrape sides.
- Add lemon zest, vanilla extract, and almond extract and mix to combine.
- Mix in the cranberries and pistachios.
Biscotti
- 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 from the oven and let sit for a few minutes.
- 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.
- Remove and let cool for 10 minutes.
Notes
- Before baking, the dough should be rather loose.
- If stored in an airtight container, these will keep for about two weeks.
TRIED THIS RECIPE? Share it with our community.@arrowheadmills #arrowheadmills
