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These Gluten Free Biscotti made with pistachios, cranberries and cassava flour are the PERFECT healthy alternative to typical biscotti! A family favorite!
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!