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Makes 20 biscotti


This Gluten Free Biscotti is so delicious and a perfect holiday recipe.


1 cup ARROWHEAD MILLS Organic Gluten Free All-Purpose Flour

1/3 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

1 large egg

2 1/2 tablespoons salted butter room temperature

1 tablespoon lemon zest

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

1/4 cup dried cranberries

1/2 cup dried pistachios shelled




1.Preheat oven to 350 degrees.

2.Line your baking sheet with parchment paper and set aside.

3.In the bowl of your mixing stand, add all-purpose gluten free flour, sugar, baking powder, and salt.

4.Using either the whisk attachment or a hand whisk, mix together the ingredients.

5.With the flat beater attachment, turn on medium speed and add the egg and butter. Stop and scrape sides.

6.Add lemon zest, vanilla extract, and almond extract and mix to combine.

7.Mix in the cranberries and pistachios.


8.Place the dough in the center of the baking sheet and form into a long and relatively flat log with your hands.

9.Bake for about 23 to 25 minutes or until the outside of the log is lightly browned and somewhat firm.

10.Remove from the oven and let sit for a few minutes.

11.Slice loaf anywhere between 1/4-inch to 1/2-inch thick. Arrange the slices, cut side down on the baking sheet, and return to the oven. Bake for 10 to 12 minutes.

12.Remove and let cool for 10 minutes.



-Before baking, the dough should be rather loose.

-If stored in an airtight container, these will keep for about two weeks.


Find this recipe and more holiday treats at