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Gluten Free Dairy Free Cranberry and Pecan Biscotti

<p>Use Gluten Free Dairy Free Cranberry and Pecan Biscotti as a treat with a cup of tea after an afternoon of leaf raking or wrap some up to give to a friend as a gift.</p>
16 Servings Recipe By

Ingredients

  • 2 cups Flour, Gluten Free All-Purpose
  • 1/4 teaspoons Baking Powder
  • 1/2 teaspoons Salt
  • 1 teaspoon Cinnamon
  • 1/2 cups Sugar
  • 2 individual Egg
  • 3 tablespoons Milk, Dairy Free
  • 2 tablespoons Vegetable Oil
  • 1 teaspoon Vanilla #1
  • 1/2 cups Cranberries, Dried
  • 1/2 cups Pecans
  • 1/3 cups Powdered Sugar
  • 1 tablespoon Maple Syrup
  • 1/2 teaspoons Vanilla #2
  • 1/2 teaspoons Water

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 biscotti
  • 173 Calories
  • 6g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 28mg Cholesterol
  • 85mg Sodium
  • 28g Total Carb
  • 0g Fiber
  • 13g Total Sugars (Includes 10g Added Sugars)
  • 2g Protein
  • 7 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Line a baking sheet with parchment. Set aside.
  2. In a bowl, whisk together the gluten free flour, cinnamon, baking powder, and salt.
  3. In the bowl of your mixer, beat the sugar and eggs for 1 minute.
  4. Add the dairy free milk, oil and vanilla #1 to egg mixture, mixing well.
  5. Add dry ingredients to egg mixture.
  6. When biscotti dough is well blended, add dried cranberries and pecans.
  7. Divide dough in half.
  8. Form two logs on the parchment lined baking sheet, patting each log 1/2″ thick.
  9. Bake in the 375 degree oven for 25 minutes.
  10. Take biscotti out of oven. Lower oven temperature to 350 degrees F.
  11. Using a serrated bread knife, slice the biscotti 1/2″ thick.
  12. Lay each piece back onto the baking sheet with a cut side up.
  13. Bake at 350 for 5 minutes.
  14. Flip the biscotti over and bake for 5 more minutes.
  15. Allow biscotti to cool on a cooking rack.
  16. After biscotti has cooled, mix together powdered sugar, maple syrup, vanilla #2, and water.
  17. Drizzle the maple glaze over the cooled biscotti.
  18. Allow to sit on cooking rack until glaze hardens enough to stack.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Line a baking sheet with parchment. Set aside.
  2. In a bowl, whisk together the gluten free flour, cinnamon, baking powder, and salt.
  3. In the bowl of your mixer, beat the sugar and eggs for 1 minute.
  4. Add the dairy free milk, oil and vanilla #1 to egg mixture, mixing well.
  5. Add dry ingredients to egg mixture.
  6. When biscotti dough is well blended, add dried cranberries and pecans.
  7. Divide dough in half.
  8. Form two logs on the parchment lined baking sheet, patting each log 1/2″ thick.
  9. Bake in the 375 degree oven for 25 minutes.
  10. Take biscotti out of oven. Lower oven temperature to 350 degrees F.
  11. Using a serrated bread knife, slice the biscotti 1/2″ thick.
  12. Lay each piece back onto the baking sheet with a cut side up.
  13. Bake at 350 for 5 minutes.
  14. Flip the biscotti over and bake for 5 more minutes.
  15. Allow biscotti to cool on a cooking rack.
  16. After biscotti has cooled, mix together powdered sugar, maple syrup, vanilla #2, and water.
  17. Drizzle the maple glaze over the cooled biscotti.
  18. Allow to sit on cooking rack until glaze hardens enough to stack.
  19. Place biscotti in freezer bags, using parchment paper to separate the layers. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
  2. Enjoy at room temperature.

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