Cranberry Pistachio Gluten-Free Biscotti
For cranberries and pistachios with gluten-free baking. Cranberry Pistachio Gluten-Free Biscotti, a recipe designed to yield two dozen of these delightful treats within an active time of 20 minutes and a total journey from start to finish of 1¾ hours. This is made to cherish homemade biscotti but require or desire a gluten-free option, this recipe combines brown rice flour, potato starch, and tapioca starch with the binding magic of xanthan gum. Mixed with confectioners’ sugar, unsalted butter, and pure vanilla extract, each biscotti is sprinkled with chopped pistachio nuts and dried cranberries. Whether you're a seasoned baker or a curious newcomer to the gluten-free scene, this biscotti recipe can be a nice baking experience and you can addition to your coffee breaks or tea times.
- 1 cup Brown Rice Flour
- ⅓ cup Potato Starch
- 3 tbsp Tapioca Starch
- 1 tsp Xanthan Gum
- ½ tsp Gluten-Free Baking Powder
- ¼ tsp Salt
- ¼ lb Unsalted Butter, Softened
- 1¼ cup Confectioners’ Sugar
- 2 Large Eggs
- 1 tsp Pure Vanilla Extract
- ¾ cup Chopped Pistachio Nuts
- ½ cup Dried Cranberries
- Igniting the Hearth:
Preheat your oven to 350°F. Prepare a baking sheet, by tenderly lining it with parchment paper or a silicone mat.
- The Harmony of Dry Ingredients:
In a mixing bowl, gather rice flour, potato starch, tapioca starch, xanthan gum, baking powder, and a dash of salt. With whisk, blend them together.
- Whipping up the Buttercream Dream:
In another bowl, let the butter and confectioners’ sugar combine together. Start the mixer, letting them combine, then elevate the tempo, whisking them. Add eggs and a dash of vanilla extract, mix into mixture.
- Merging Worlds:
Slowly add dry ingredients with butter mixture, beating until a stiff dough form. Fold pistachios and dried cranberries, dotting into dough.
- Sculpting Our Creation:
On the prepared baking sheets, form the dough into a log, about 12 inches long and 3 inches wide. Bake until it turns out golden, about 40 minutes. Let it cool for 30 minutes.
- The Final Slice:
Transfer the log to a cutting board. With a sharp, serrated knife, cut it diagonally into slices. Arrange these slices cut side down back on the baking sheet and give them heat, baking until they turn golden. Then, let them cool on a rack.
