How do you keep gluten free biscotti from crumbling?

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.

Why are my biscotti soft instead of crunchy?

The second bake is what makes biscotti crisp. If they're softer than you like, bake the slices a few minutes longer. Biscotti also firm up as they cool, so let them cool completely before you decide.

Do I need to add xanthan gum?

No. King Arthur Measure for Measure Flour and Bob's Red Mill Gluten Free 1 to 1 Baking Flour both already contain xanthan gum, so you don't need to add any.

Can I use fresh cranberries instead of dried?

I don't recommend it. Fresh cranberries add too much moisture, which makes the logs soft and the slices more likely to break. Finely chopped dried cranberries give you the best texture.

Can I make these biscotti ahead of time?

Yes. Biscotti are a great make ahead cookie. Bake and dip them up to a five days before you need them and store them in an airtight container, or freeze them for longer.

Gluten Free Orange Cranberry Biscotti (Easy and Nut Free)

Description

These gluten free orange cranberry biscotti are crisp, festive, and nut free, with a white chocolate dip and a sparkle of sugar on top. Cooling the logs overnight makes them easy to slice without crumbling. Serve them with coffee or tea, or pack them in a tin for an easy homemade Christmas gift.

Ingredients

Scale

1/2 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
1/2 tsp. Baking Soda
1/2 tsp. Sea Salt
1/2 cup Dried Cranberries, finely chopped
11 ounces White Chocolate Chips, melted
1/3 cup Demerara Sugar

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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 demerara sugar for extra sparkle.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

Notes

Cooling: Let the baked logs cool completely before slicing. I cool mine overnight on the baking sheet. Warm logs crumble when you cut them. The total time in this card does not include cooling.

Cranberries: Chop the dried cranberries finely so the slices don't break around large pieces of fruit.

Slicing: Use a sharp serrated knife and a gentle sawing motion, cutting on the diagonal.

Second bake: 7 to 8 minutes gives a firm biscotti with a little give. Bake a few minutes longer for a harder, more traditional crunch.

Storage: Once the chocolate has set, store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.

Prep Time: 20 minutes
Cook Time: 38 minutes
Category: Cookies
Method: Baking
Cuisine: American