Several biscotti with cranberries and pistachio nuts

Gluten Free Biscotti

Servings20 biscotti, depending on size
Prep Time20 minutes
Bake Time40 minutes


  • 1 cup Arrowhead Mills Organic Gluten Free All-Purpose Flour
  • 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



  • 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.


  • 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.


  • Before baking, the dough should be rather loose.
  • If stored in an airtight container, these will keep for about two weeks.
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