Pistachio-Cranberry-Almond Biscotti

Preparation info
  • Makes


    • Difficulty


Appears in
The Everyday Art of Gluten-Free: 125 Savory and Sweet Recipes Using 6 Fail-Proof Flour Blends

By Karen Morgan

Published 2014

  • About

Forget those commercial biscotti—grace your morning cup of coffee with a couple of these delicate bites. They’re a cinch to make and are excellent served with a demitasse of coffee, a glass of red wine, or a thimbleful of grappa.


  • cups (165 g) sorghum flour
  • 1 cup (108


Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or Silpat mats.

In a food processor fitted with the S-blade, pulse together the sorghum flour, Cookie Jar Blend, sugar, almond flour, baking soda, and salt to combine. Add the eggs, almond extract, a