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Home / Gluten-Free Pistachio Cranberry Biscotti

Gluten-Free Pistachio Cranberry Biscotti

Gluten-Free Pistachio Cranberry Biscotti

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

Ingredients

300g (10.6oz)
150g (5.3oz)
200g (7.1oz)
200g (7.1oz)
700g (24.7oz)
2g (0.1oz)
10g (0.4oz)
200g (7.1oz)

Method of Preparation

  1. Cream together the sugar, salt, zest, and butter.
  2. Add eggs one at a time until incorporated.
  3. Add and paddle until smooth.
  4. Mix in pistachios and cranberries.
  5. Let rest in cooler for at least an hour.
  6. Roll out 400g pieces in plastic wrap to desired length (1/2 sheet pan is a good length)
  7. Freeze until firm.
  8. Bake at 350°F/177°C for 18 minutes.
  9. Let cool then cut to desired shape.
  10. Re-bake at 350°F/177°C for 5-10 minutes or to desired crispness.
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