These Gluten Free Biscotti made with pistachios, cranberries and cassava flour are the PERFECT healthy alternative to typical biscotti! A family favorite! The recipe developed in partnership with Bob’s Red Mill.
GLUTEN FREE BISCOTTI
Are you ready for Christmas? I’m not. Nope. NOT AT ALL.
I am usually on top of baking, shopping, wrapping and all things holiday card related but this year I am just behind on everything. It’s actually really stressing me out to be frank because I hate feeling rushed. And, I really, really, hate leaving things to the last minute.
But, that is what it is this holiday – so, we are going to make the best of it.
One thing that has been helping, is testing and re-testing these Gluten Free Biscotti over and over again. Because, let’s keep it real – who doesn’t want lots and lots of yummy Cranberry Pistachio Biscotti around?
I developed this recipe in partnership with Bob’s Red Mill and used their Cassava Flour as the main flour.
WHAT IS CASSAVA FLOUR?
Cassava Flour, also called manioc or yuca, is a root vegetable native to South America. It is a high-carbohydrate tuber similar to potato, yam and plantains.
Cassava is naturally gluten, grain and nut free as well as vegan and allergy friendly.
IS CASSAVA THE SAME AS TAPIOCA?
No. BUT, tapioca does come from the cassava plant. The easiest way to think about it is cassava flour is from the WHOLE plant (including fiber, just dried and ground) and tapioca starch / flour is just the starch that is extracted from the wet pulp of the cassava plant.
BAKING WITH CASSAVA FLOUR
Cassava flour can be substituted 1:1 for wheat or gluten free flour in “most” recipes. It’s important to note that cassava flour is very powdery, light and absorbent and does absorb more liquid than regular flour (not as extreme as coconut flour though).
Cassava flour can usually perform well in baked good without the addition of gums like xanthan gum or guar gum and tends to yield to a fluffy crumb.
These Cranberry Pistachio Gluten Free Biscotti are really, really good! Not overly sweet, crunchy with a good crumb and perfect for dipping into tea, coffee or milk!
I hope you love them and I can’t wait to hear what you all think. Happy Holidays! Alyssa xo
Did you make this recipe? Please give it a star rating below!
These Gluten Free Biscotti made with pistachios, cranberries and cassava flour are the PERFECT healthy alternative to typical biscotti! A family favorite!
- 1.25 cups Bob's Red Mill Cassava Flour
- 3/4 cup Bob's Red Mill Blanched Almond Flour
- 1/2 tsp baking soda
- 1/4 tsp Bob's Red Mill sea salt
- 2/3 cup butter softened and cubed
- 1/4 cup Bob's Red Mill Coconut Sugar
- 1/4 cup pure Maple syrup
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- 1 tsp almond extract
- 1/2 cup shelled unsalted pistachios
- 1/2 cup dried cranberries
- 4 T Bob's Red Mill Coconut Sugar for sprinklig on top
Combine cassava flour, almond flour, baking soda and sea salt in a small bowl. Stir to combine and set aside.
In the bowl of a stand mixer (or in a large mixing bowl with a handheld mixer), beat softened, cubed butter on medium speed for 3 to 5 minutes until whipped.
Add coconut sugar and maple syrup and beat on medium speed for an additional 3 to 4 minutes until mostly incorporated.
Next, add eggs (crack into a different bowl to avoid getting shells into your batter) and both vanilla and almond extracts. Resume beating on medium speed until well mixed, about 2 to 3 minutes.
Add flour mixture in 3 or 4 batches and beat on low to incorporate.
Finally, add shelled pistachios and cranberries and use a spatula to stir into dough.
Scrape dough out of bowl and into a ball. Wrap in plastic wrap or wax paper and refrigerate for 20 to 30 minutes.
While dough is chilling, preheat oven to 350F. Line a baking sheet with parchment paper or a silicone baking sheet.
Remove dough from fridge and divide in half.
Form each half into equally sized logs (on the same baking sheet).
Each log should be about 4" wide by 10" long.
Sprinkle each log with 2 T of coconut sugar. Bake on middle oven rack for 30 to 35 minutes, or until brown and firm to touch in the center.
Remove and allow to cool (on baking sheet) for 20 minutes.
Use a sharp knife to trim the ends of each log and proceed to cut each log into 8 equal sized biscotti (yielding 16 total).
Gently arrange the biscotti on the baking sheet with room between each one and place back into the oven.
Bake for an additional 18 to 20 minutes. Remove and allow to cool COMPLETELY on baking sheet before eating or storing. Enjoy!
DISCLOSURE: This post is part of a series of posts sponsored by Bob’s Red Mill. Bob’s Red Mill has compensated me for my time to develop this recipe and share about my experiences with their products. Thank you for supporting the brands that make EverydayMaven possible. All opinions are my own.