Gluten Free Cranberry and Orange Biscotti


  • 150g FREEE Plain White Flour
  • ½ tsp FREEE Bicarbonate of Soda
  • 1/8 tsp FREEE Xanthan Gum
  • 75g caster sugar
  • 25g ground almonds
  • 50g dried cranberries
  • 1 egg
  • 2 tsp grated orange rind
  • 1 tbsp orange juice
  • butter, for tray
  • flour, for dusting


  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.