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Gluten Free Cranberry and Orange Biscotti

Makes 16-18 biscotti biscuits

Dry and crunchy biscotti are a particular type of Italian almond biscuit that keeps well. Enjoy these tasty snacks on their own or with a cup of coffee.

Free from Gluten, Soya, Wheat


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  1. Line a large baking tray with parchment paper and pre-heat the oven.
  2. Put the flour, bicarbonate of soda and xanthan gum into a bowl and stir to combine.
  3. Sieve the flour blend into a large mixing bowl, add the sugar and almonds and stir to mix.
  4. Break the egg into a bowl, add the orange rind and juice and beat them together.
  5. Pour the egg mixture into the mixing bowl and mix everything together. Using your hands bring everything together to form a very soft dough.
  6. Add the cranberries, kneading them into the dough.
  7. Shape the dough into a log, lay on the prepared baking tray and shape it into a 75x200mm/3x8” rectangle.
  8. Bake for 25 minutes.
  9. Remove from the oven and leave to cool.
  10. Cut the biscotti dough into 1cm/⅜” thick slices.
  11. Lay the biscotti slices on the baking tray and bake for a further 20 minutes.
  12. Turn the biscotti over and bake for a further 5 – 10 minutes until crisp.
  13. Transfer the biscotti to a cooling rack.
  14. When cold store the biscotti in an airtight container.


Baking tray - parchment lined, mixing bowl and cooling rack.


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

25 minutes plus an extra 20 minutes

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