Cranberry-Pistachio Gluten Free Biscottis

Hey y'all! Happy Thursday!

These biscotti's are so yummy! If you've never had a biscotti before, it's like a very crispy and crunchy cookie! They taste great by themselves, or dipped in coffee or tea! The cranberries and pistachios give these biscotti's a great flavor and beautiful colors! 

I used all-purpose gluten free flour and banana flour to achieve a great texture and flavor in these biscotti's! Banana flour always makes everything so perfect; nobody will be able to believe that these are gluten free!! When my brother tasted these, he gave a thumbs up right away; if he thinks something tastes awesome, it probably does taste pretty awesome!!

Cranberry-Pistachio Gluten Free Biscotti's

• 2 cups all-purpose gluten free flour blend 
• 1/4 cup wedo banana flour
• 2 teaspoons baking powder
• 1/2 cup raw cane sugar or coconut sugar
• 3/4 cup chopped pistachios
• 3/4 cup dried cranberries
• 4 tablespoons grass fed butter, melted
• 4 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 2 eggs
• pinch of salt
• tapioca flour, for dusting surface

Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.

Whisk together flour blend, banana flour, baking powder, and salt in a large bowl. In a separate bowl, whisk together eggs, sugar, butter, coconut oil, and vanilla extract. Add dry ingredients into the bowl with wet ingredients. Mix until thoroughly combined. Fold in cranberries and pistachios. 

Dust counter with tapioca flour. Separate dough into two and roll into a ball. Roll each ball into the shape of a rectangle, about 1/2 inch thick. Transfer rolled out dough onto parchment paper lined baking sheet and bake for about 30 minutes, or until cooked and golden. 

After it is out of the oven and slightly cooled, transfer to a cutting board and slice lengthwise slices, about 1/2 inch. Place back in oven, cut side down, for another 8 minutes. Flip and cook for another 8 minutes, or until golden and crispy! Enjoy!!

-Juliet