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.
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.
Can you make gluten free biscotti?
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.
How do you know when biscotti is done?
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.
If you like this recipe you might also enjoy:
Gluten Free Orange Cranberry Butter Cookies
Gluten Free Ginger Cookies
Cranberry Fluff Salad
Gluten Free Cranberry Apple Crisp
Gluten Free White Chocolate Cranberry Cookies
I get some of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
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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 form into logs on each baking sheet.
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 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
