Pistachio-Cranberry-Almond Biscotti

Name: Pistachio-Cranberry-Almond Biscotti
Yield: Makes 36 biscotti
Ingredients: 1½ cups (165 g) sorghum flour; Sanding sugar, for sprinkling; Glutinous rice flour (or additional Cookie Jar Blend), for dusting; ½ cup (70 g) chopped salted pistachios, toasted; ¼ cup (35 g) chopped dried cranberries; 1 egg white, lightly beaten; 2½ teaspoons almond extract; ½ teaspoon pure vanilla extract; ½ cup (44 g) almond flour; 1 teaspoon baking soda; 4 large eggs; ¼ teaspoon kosher salt; 1 cup (200 g) granulated sugar

Preparation info

Makes
36
biscotti

Difficulty
Easy

Appears in

The Everyday Art of Gluten-Free

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.

Ingredients

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

Cookies
Vegetarian
Gluten-free

Method

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 combi