Gluten-Free Pistachio Biscotti
Indulge in the perfect crunch of these Gluten-Free Pistachio Biscotti, crafted for those seeking a delicious, wheat-free treat. Made with gluten-free all-purpose flour and xanthan gum, these biscotti offer the nostalgic texture you love without compromising dietary needs. Coarsely chopped pistachios add a delightful nuttiness and a vibrant pop of color, while almond and vanilla extracts enhance the flavor with a hint of aromatic sweetness. Perfect for dunking in your morning coffee or a cozy cup of tea, this recipe is easy to follow and yields beautifully crisp biscotti. With a straightforward preparation and long shelf life, this gluten-free bake is ideal for gifting or satisfying your snack cravings at any time. Whether you’re gluten-intolerant or simply exploring new baking options, these pistachio biscotti are a wholesome, elegant treat that will impress every palate!
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Recipe Information
Ingredients
- 210 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 150 grams Granulated sugar
- 85 grams Unsalted butter, softened
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 120 grams Shelled unsalted pistachios, coarsely chopped
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the gluten-free flour, xanthan gum, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and almond extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the coarsely chopped pistachios until they are evenly distributed throughout the dough.
Transfer the dough onto the prepared baking sheet and shape it into a log approximately 12 inches long and 3 inches wide. The dough will be sticky, so use damp hands or a spatula to help shape it.
Bake the log in the preheated oven for 25-30 minutes, or until it is firm to the touch and lightly golden brown. Remove from the oven and allow it to cool on the baking sheet for 10 minutes.
Reduce the oven temperature to 325°F (160°C).
Once the log is cool enough to handle, transfer it to a cutting board. Use a serrated knife to slice the log diagonally into 1/2-inch thick biscotti slices.
Arrange the biscotti slices cut side down on the baking sheet. Return them to the oven and bake for an additional 10-15 minutes, flipping the slices halfway through the baking time, until they are dry and crisp.
Allow the biscotti to cool completely on a wire rack before serving. Store in an airtight container for up to two weeks.
Nutrition Facts
Calories |
2809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.8 g | 175% | |
| Saturated Fat | 53.6 g | 268% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2042 mg | 89% | |
| Total Carbohydrate | 375.7 g | 137% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 160.2 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 224 mg | 17% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1408 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
