Pistachio Cranberry Biscotti: 12 Days of Gluten-Free Christmas Cookies

Pistachio Cranberry Biscotti: 12 Days of Gluten-Free Christmas Cookies is a Mediterranean hor d'oeuvre. For 18 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 3g of protein, 3g of fat, and a total of 88 calories. This recipe serves 24. It can be enjoyed any time, but it is especially good for Christmas. A mixture of palm sugar, baking powder, eggs, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Simply Sugar and Gluten Free. 313 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a not so tremendous spoonacular score of 11%. Try Cranberry Almond Biscotti Cookies – Gluten Free, Cranberry Pistachio Christmas Shortbread Cookies, and Gluten Free Chocolate-Dipped Cranberry Biscotti for similar recipes.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 325F. Line a baking sheet with a silicone baking mat or parchment paper. Place melted butter and agave nectar in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium for two minutes, until combined and uniform in color. Meanwhile, put the flour, baking powder, xanthan gum, and kosher salt into a mixing bowl and whisk until uniform. Add eggs one at a time, mixing well between each addition. Add vanilla and mix. Add flour in one addition and stir until almost mixed. Add pistachios and cranberries and stir just until combined. Use wet hands to form into two logs, each about 12 inches long and three inches wide. Sprinkle the tops of the logs generously with palm sugar and press lightly into the dough. Bake for 20 – 25 minutes, until the log is set and brown. Remove from oven and let cool for 15 to 20 minutes. Turn the oven down to 300F. Slice biscotti into ½ inch pieces with a sharp, serrated knife at a 45 degree angle. Lay flat on the cookie sheet and return to the oven for 12 – 15 minutes until lightly browned. Flip cookies and bake for another 12 – 15 minutes. Biscotti should be firm all over and yield very slightly to gentle pressure in the center. Let cool on a wire rack. Store at room temperature in an airtight container for up to two weeks.

 

Step by step:

1. Preheat the oven to 325F. Line a baking sheet with a silicone baking mat or parchment paper.

2. Place melted butter and agave nectar in the bowl of a stand mixer fitted with the paddle attachment.

3. Mix on medium for two minutes, until combined and uniform in color. Meanwhile, put the flour, baking powder, xanthan gum, and kosher salt into a mixing bowl and whisk until uniform.

4. Add eggs one at a time, mixing well between each addition.

5. Add vanilla and mix.

6. Add flour in one addition and stir until almost mixed.

7. Add pistachios and cranberries and stir just until combined. Use wet hands to form into two logs, each about 12 inches long and three inches wide. Sprinkle the tops of the logs generously with palm sugar and press lightly into the dough.

8. Bake for 20 – 25 minutes, until the log is set and brown.

9. Remove from oven and let cool for 15 to 20 minutes. Turn the oven down to 300F. Slice biscotti into ½ inch pieces with a sharp, serrated knife at a 45 degree angle. Lay flat on the cookie sheet and return to the oven for 12 – 15 minutes until lightly browned. Flip cookies and bake for another 12 – 15 minutes. Biscotti should be firm all over and yield very slightly to gentle pressure in the center.

10. Let cool on a wire rack. Store at room temperature in an airtight container for up to two weeks.

Nutrition Information:

covered percent of daily need