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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 and preheat the oven.
  2. Put the flour, sugar, almonds, bicarbonate of soda and xanthan gum into a mixing bowl and stir to combine.
  3. Break the egg into another bowl, add the orange rind and juice and beat them together.
  4. Pour the egg mixture into the mixing bowl and mix well. Using your hands bring everything together to form a very soft dough.
  5. Add the cranberries, kneading them into the dough.
  6. Shape the dough into a log, lay on the prepared baking tray and shape it into a 75x200mm/3x8” rectangle.
  7. Bake for 25 minutes.
  8. Remove from the oven and leave to cool.
  9. Cut the biscotti dough into 10mm/⅜” thick slices.
  10. Lay the biscotti slices on the baking tray and bake for a further 20 minutes.
  11. When cold store the biscotti in an airtight container.


Baking tray, parchment lined and mixing bowl


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

25 minutes plus an extra 20 minutes

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