Amy Green's Gluten-Free Pistachio Cranberry Biscotti

Ingredients

Cooking Directions

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.

For the basic flour blend:

Mix well; store in an airtight container in the refrigerator.

Recipe courtesy Amy Green.