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Gluten Free Orange Almond Cherry Biscotti

Gluten Free Orange, Almond, Cherry Biscotti

First of all I have to introduce these biscotti as the best biscotti I have had to date, gluten free or not. They are light and crunchy and melt in your mouth! I have never made biscotti before, and the story behind why I made these is quite comical.

Yesterday was the 14th anniversary of Gilmore Girls, and since it was recently released on Netflix, My friend Anda and I have been talking about having a marathon night. She insisted a Gilmore Girls evening required biscotti and tea (since it was too late for coffee). While I have never made it before, I figured this was the perfect excuse.

I have never been a huge fan of biscotti because I always found it too dry and hard. These biscotti have more of that crunchy but melt-in-your-mouth texture. I wanted to make a flavor that went well with both tea or coffee, so these have toasted almond, with a hint of orange, and dried cherries.

They are surprisingly easy to make, but there are a few tricks to get that amazing crunchy, yet melt-in-your-mouth texture. The first trick is to use a mixer with a paddle attachment and really cream the butter and sugar together for 5 minutes until it is very pale and fluffy (yes, actually 5 minutes.) Then when you add the eggs to this mixture, beat for another 5 minutes until the eggs are very pale and frothy. This will give it the extra light texture, so that even when they are baked twice and dried out, they will still melt in your mouth. As always, when you add the dry ingredients to the dough, DO NOT OVER MIX. This goes for anything you make (except for yeasted bread), because it will lead to a tougher, chewier texture, which is bad for biscotti.

Almond, Orange, Cherry Biscotti

Prep Time: 20 minutes

Baking Time: 30 minutes then 20 minutes

Baking Temperature: 350 degrees F, then 325 F

Level Of Difficulty: Medium

Servings: 14 large pieces, or 28 small pieces


Biscotti Dough

4 oz./1 stick Unsalted Butter, room temperature

3/4 C (6.25oz) Organic Cane Sugar

2 Large Whole Eggs, room temperature

1 Tbsp Orange Zest (about 1 Large Orange)

1/2 tsp Pure Almond Extract

2 C (10 oz) GFK's All Purpose Flour

1 1/4 C (4.75oz) Toasted Almond Meal/Flour

1 1/2 tsp Baking Powder

3/4 tsp Kosher Salt

1/2 C (2.85oz) Chopped Toasted Almonds

1/4 C (1oz) Chopped Dried Cherries