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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. Pre-heat the oven.
  2. Rub some butter around the inside of a large baking tray or insert a baking liner.
  3. Measure the flour, bicarbonate of soda and xanthan gum into a bowl, stir to combine and sieve into a separate mixing bowl.
  4. Add the sugar, ground almonds, cranberries and stir to mix.
  5. Break the egg into another bowl, finely grate the orange peel into the bowl, and the orange juice and beat them together.
  6. Pour the mixture into the mixing bowl and stir into a soft, slightly sticky dough.
  7. Gather the dough together into a ball.
  8. Dust the dough with flour and transfer it to the prepared tray.
  9. Using your hands, shape the dough into a flat 7.5cm x 20cm/3 x 8” rectangle.
  10. Bake for 25 minutes.
  11. Remove from the oven and leave to cool.
  12. Cut the biscotti dough into 1cm/½” thick slices.
  13. Lay out the slices on the baking tray and bake for 5-7 minutes.
  14. Turn them over and bake for a further 5-7 minutes.
  15. Transfer the biscotti to a cooling rack.
  16. When cold store the biscotti in an airtight container.


large baking tray and 2 x mixing bowls


200°C, Fan 180°C, 400°F, Gas 6

Cooking time

25 minutes plus an extra 10-14 minutes

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