Saturday, February 28, 2015

Cranberry Pistachio Biscotti - Grain & Gluten Free

This afternoon it was cold and windy outside and a great day to stay inside and do a little baking, so we didn't get out and run our usual errands. Instead, I decided to make my favorite kind of biscotti; Cranberry Pistachio Biscotti. I used to enjoy eating DeLallo's Cranberry Pistachio Biscotti before I went grain free. My recipe makes 20 biscotti and uses only 1/4 cup of dried cranberries (Craisins). I opted not to use the reduced sugar version because it contained corn fiber (a grain). Instead, I kept the amount used in the recipe small and chopped them up finely to disperse them more evenly throughout the biscotti batter to make it seem like more, and it worked beautifully. I used roasted salted pistachios to contrast the sweet-tart flavor of the cranberries. There are recipes available out there to make your own no sugar added dried cranberries (I've actually roasted fresh berries in the oven before)...but for me, it wasn't worth the trouble for only 1/4 cup and that amount worked perfectly in this recipe without adding too much sugar (they contain about 1.7 grams of sugar each). I also added a touch of orange extract as well as fresh orange zest to give the essence of orange flavor without an overpowering orange flavor that I didn't want.

They turned out AMAZING and beautiful. This recipe is so easy to make. I used my USA Pan biscotti pan which helps make a nice uniform shaped loaf, but you can also make it on a parchment lined baking sheet as well and form the loaf by hand. It is easy to make and looks and tastes as good, if not better, as any commercially prepared biscotti I've had. I used 2/3 cup of Swerve but if you wanted them a little less sweet, you could reduce it by a couple of tablespoons and it would still be good and plenty sweet enough. If you haven't already seen my Chocolate Chip Biscotti yet, you can take a look at them here on Honeyville's site where I did a guest post: Chocolate Chip Biscotti. I snapped a few photos of my Cranberry Pistachio Biscotti below as well as the easy peasy recipe. Each serving contains approximately 3.3 grams net carbohydrates (total carbohydrates minus fiber) and 1.7 grams sugar. Enjoy!

Cranberry Pistachio Biscotti
Makes approximately 20


5 tablespoons extra light olive oil (not regular olive oil)
2/3 cup Swerve granular sweetener
2 teaspoons vanilla extract
1/4 teaspoon orange extract
1 teaspoon finely grated orange zest
2 large eggs
1 tablespoon coconut flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup finely chopped dried cranberries
1/3 cup coarsely chopped roasted and salted pistachios


Preheat oven to 350 degrees F.  Lightly grease a 12” x 5-1/2” biscotti pan or 13” x 18” baking sheet (or line with parchment paper).

In a medium bowl, cream olive oil and sweetener together. Add vanilla, orange extract, and orange zest; beat in the eggs.

In a separate bowl, combine almond flour, coconut flour, baking powder and salt and whisk to break up any lumps. Add dry mixture to wet mixture and stir until blended. Fold in cranberries and pistachios.

Scoop dough into the center of prepared biscotti pan. Using wet hands, shape dough into a log shape mounded slightly higher in the center. Leave approximately a 3/4” space around the edges of the pan to allow room to spread during baking. If using a baking sheet, place dough in center of prepared baking sheet and shape into a log approximately 10-1/2” long x 3” wide, mounding slightly higher in the center.

Bake for 30 to 35 minutes or until golden brown. Allow to cool in pan for 20 minutes, then carefully remove from pan and transfer to a wire rack. Cool for about one hour.

Reduce oven temperature to 300 degrees F. Using a sharp chef’s knife, slice biscotti crosswise into 3/4" slices (or cut diagonally, if preferred). Lay on sides on a parchment lined baking sheet. Bake 20 to 25 minutes, or until dry and golden; cool completely. Biscotti will continue to dry and crisp as it cools. Store in airtight container.

*Note: If biscotti begins to brown too quickly during the second baking, reduce oven temperature to 275 degrees F (instead of 300 degrees). 



CyberSis said...


I'm going to have to get busy and make some biscotti. I have two kinds to choose from now ... Decisions, Decisions! :-) I agree, the craisins add minimal sugar and I'll be using them, too.

In fact, I made your Power Bagels yesterday and used some of the packet of (sweetened) cranberries & seeds that comes with the Costco bagged salad, in place of the Antioxidant Fusion. I cut them up finely, as well. Still yummy, and with just a tiny amount of sugar. I served them to my brother, who is visiting from out of town, and he loved them! :-) A couple days ago we had your chocolate chip cookies, which he also loved. I'm attempting to show him that you're never deprived of good stuff to eat with the WB lifestyle. Thanks to you, I think he's beginning to get the point! :-)

Gourmet Girl Cooks said...

Hi CyberSis,

As much as I love chocolate chips, I must say that this cranberry pistachio version is giving that version a run for its money. But, then again...I am very partial towards cranberries.

What a great idea using the leftover cranberries and seeds from the salad mix...we always have that leftover in the fridge because its more than enough for the salads. That's a great way to use it up!

That's awesome that you tried out the Power Bagels and Chocolate Chip Cookies on your brother and he LIKED them! That's always a good sign when non grain free folks like it too. I do think it's helpful to actually get to see and taste that the food is actually delicious and not the bland boring stuff they fear or assume it will be. Baby steps...but sounds like you've at least help show him how it can be. Enjoy the visit with your brother! :-)

Anonymous said...

Bet you had this with your morning coffee, didn't you? These look great!

Gourmet Girl Cooks said... did you know! Thanks so much! :-)

BarbP said...

This biscotti is absolutely wonderful! It passes the grain-eaters' test too! I didn't have an orange or orange flavouring, so I just used the zest of a whole lemon, and it is delicious. I had to hide some in the freezer it was disappearing so quickly ;)
Thanks for another fantastic treat

Gourmet Girl Cooks said...

Hi Barb,

I am so happy you enjoyed the biscotti. Lemon zest sounds like a wonderful substitute...I love anything lemon! LOL on having to hide some in the freezer. I know what you mean about them disappearing quickly. You are very welcome...I'm happy you are enjoying them. :-)

Cammie said...

Hi, I’m preparing to make these and I have a few questions. Do you think the light olive oil is necessary for flavor or texture in the pistachio biscotti? The chocolate chip recipe calls for butter, so I am wondering why the olive oil in this case. The light olive oil is not something I usually buy. Also, someone mentioned hiding them in the freezer. Do they freeze well? Do you need to retoast them once thawed?

Very much looking forward to making these! Thanks for bringing back some of your best recipes. It’s great to see them again and be inspired to try them! Have you ever considered creating a cookbook?

Gourmet Girl Cooks said...

Hi Cammie,

It would be fine to substitute butter in place of the light olive oil. I have not frozen them before but i know others who have. If they lose crispness you can pt them in the oven on low to recrisp if needed. I have considered a cookbook but just need to find the time. I hope you enjoy them! :-)