This easy recipe for gluten free orange cranberry biscotti is dipped in white chocolate and sprinkled with sugar crystals. These nut free breakfast cookies are made with dried cranberries and orange zest.
Gluten-free orange cranberry biscotti are a delightful addition to your holiday baking repertoire! They combine the tangy sweetness of cranberries with the bright flavor of orange. This easy biscotti recipe results in delicious cookies that are perfect for Christmas festivities or as part of a homemade Christmas cookie box.
With my gluten-free biscotti recipe, you can enjoy this traditional Italian treat without sacrificing taste or texture. Ideal for breakfast or as a sweet treat alongside your favorite beverage, these cranberry orange biscotti also lend themselves well to dipping in white chocolate for an extra touch of decadence.
If you are looking for more cranberry recipes try my Frozen Cranberry Margarita Mocktail, my Gluten Free Cranberry Orange Muffins, my Gluten Free Slow Cooker Cranberry Meatballs or my Gluten Free Pumpkin Cranberry Breakfast Cookies.
You can find all of my dessert recipes here: Gluten Free Dessert Recipes
You can find all of my Christmas recipes here: Easy Gluten Free Christmas Recipes
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Instructions
Preheat your oven to 325 degrees. Line two baking sheets with parchment paper and set aside.
In your stand mixer beat the unsalted butter and sugar until fluffy. Add the eggs, orange zest and orange extract and blend together.
In a medium bowl whisk together the gluten free flour, baking powder, baking soda and sea salt.
Add the dry mixture to the wet mixture and blend just until mixed together. Add the finely chopped dried cranberries and mix in.
Break the dough into two halves. Using parchment paper on the top and bottom roll the dough to form it into logs on each baking sheet. The parchment paper will keep the dough from sticking to your hands.
Bake at 325 degrees for 25-30 minutes.
Cool completely on the baking sheet. I like to cool overnight. If you don't let them cool enough they may crumble when you try to cut them.
Cut the logs into diagonal slices. Lay the slices out on a baking sheet so they aren't touching each other.
Bake at 325 degrees for 7-8 minutes. If you want your biscotti to be more crisp you can bake them longer.
Let the biscotti cool.
Using either a double boiler or microwaving for 30 seconds at a time in a microwave safe bowl melt the white chocolate chips.
Dip the biscotti into the white chocolate. Use a spoon to coat half the biscotti. Scrape the bottom off on the edge of the bowl and place on a cooling rack.
Before the chocolate has cooled sprinkle with demenara sugar for extra sparkle.
Supplies
Frequently Asked Questions
Yes! This recipe for gluten free orange cranberry biscotti is so easy to make. The key to gluten free biscotti holding together is letting it cool completely before handling it. I like to let the biscotti cool on the baking sheet overnight.
The next day I cut the biscotti logs on the diagonal into sticks. Then I lay them out on the baking sheet so they aren't touching and bake them again. The second time I bake them I like them to be firm, but not too hard. Of course, if you prefer a denser texture you can bake them longer.
To finish them I like to dip them in white chocolate. However, they are delicious on their own and this step can be skipped. I love to serve them with coffee or tea for brunch.
For this gluten free orange cranberry biscotti recipe the log of dough will be slightly browned and firm to the touch. The log should not be hard! The second baking will make the biscotti have the harder texture.
For the second baking you can decide on how hard you want your biscotti. I like mine to be slightly hard, but not a challenge to bite into. I bake them again for 7-8 minutes, but you can alter that time to your liking.
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Gluten Free Orange Cranberry Biscotti
- Total Time: 58 minutes
- Yield: 16 1x
- Diet: Gluten Free
Description
This easy recipe for gluten free orange cranberry biscotti is dipped in white chocolate and sprinkled with sugar crystals. These nut free breakfast cookies are made with dried cranberries and orange zest.
Ingredients
½ cup Unsalted Butter, at room temperature
1 cup Granulated Sugar
2 large Eggs
1 Tbsp. Fresh Orange Zest
1 tsp. Orange Extract
3 cups Gluten Free Flour
1 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Sea Salt
½ cup Dried Cranberries, finely chopped
11 ounces White Chocolate Chips, melted
⅓ cup Demenara Sugar
Instructions
Preheat your oven to 325 degrees. Line two baking sheets with parchment paper and set aside.
In your stand mixer beat the unsalted butter and sugar until fluffy. Add the eggs, orange zest and orange extract and blend together.
In a medium bowl whisk together the gluten free flour, baking powder, baking soda and sea salt.
Add the dry mixture to the wet mixture and blend just until mixed together. Add the finely chopped dried cranberries and mix in.
Break the dough into two halves. Using parchment paper on the top and bottom roll the dough to form it into logs on each baking sheet. The parchment paper will keep the dough from sticking to your hands.
Bake at 325 degrees for 25-30 minutes.
Cool completely on the baking sheet. I like to cool overnight. If you don't let them cool enough they may crumble when you try to cut them.
Cut the logs into diagonal slices. Lay the slices out on a baking sheet so they aren't touching each other.
Bake at 325 degrees for 7-8 minutes. If you want your biscotti to be more crisp you can bake them longer.
Let the biscotti cool.
Using either a double boiler or microwaving for 30 seconds at a time in a microwave safe bowl melt the white chocolate chips.
Dip the biscotti into the white chocolate. Use a spoon to coat half the biscotti. Scrape the bottom off on the edge of the bowl and place on a cooling rack.
Before the chocolate has cooled sprinkle with demenara sugar for extra sparkle.
- Prep Time: 20 minutes
- Cook Time: 38 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Gluten Free
Top Tip
I know biscotti has the reputation for being hard or bordering on stale sometimes. However, when you make biscotti at home you control how long you bake it the second time.
The second baking is when biscotti tends to get hard. For this gluten free orange cranberry biscotti I bake it 7-8 minutes after I've cut it into diagonal strips. If you like a hard texture for dipping into coffee or tea you can bake your biscotti longer.
Tracey says
Have you ever used a sugar substitute like monk fruit? Any idea what the ratio might be? Thank you so much. Can’t wait to make these!
smallfarmbiglife says
Hi Tracey. No, I haven't used a sugar substitute like monk fruit for this recipe. I use regular sugar in most of my recipes so I'm not sure about conversions for a sugar substitute. I'm sorry I'm not able to be helpful. ~Elaine