By Martha Rose Shulman
- Total Time
- 2 hours 30 minutes
- Rating
- 4(167)
- Notes
- Read community notes
I use a mix of almond flour and either millet flour or cornmeal for these. They are irresistible. If you soak the raisins in amaretto before you make the biscotti there will be a slightly bitter edge to the flavor. As in other whole grain biscotti I use some butter here, which makes for a more delicate cookie, requiring a slightly thicker slice than a wheat flour cookie.
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Ingredients
Yield:3½ to 4 dozen biscotti
- 120grams (approximately ⅔ cup) golden raisins
- 125grams (approximately 1 cup) millet meal or fine cornmeal
- 60grams (approximately ½ cup) cornstarch
- 150grams (approximately 1¼ cups) almond flour
- 10grams (approximately 2 teaspoons) baking powder
- 1gram (approximately ¼ teaspoon) salt
- 55grams (2 ounces) butter, at room temperature
- 125grams (approximately ⅔ cup, tightly packed) organic brown sugar
- 110grams eggs (2 large)
- 5grams (1 teaspoon) vanilla extract
- 2grams (½ teaspoon) almond extract
- 100grams (approximately ¾ cup) chopped lightly toasted pistachios
Ingredient Substitution Guide
Nutritional analysis per serving (45 servings)
79 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 2 grams protein; 31 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Place the raisins in a bowl and cover with warm water (or see variation below). Let sit for 10 minutes, then drain and set the raisins on paper towels.
Step
2
Preheat the oven to 300 degrees. Line a baking sheet with parchment. In a medium bowl, mix together the millet flour or cornmeal, cornstarch, almond flour, baking powder and salt.
Step
3
In the bowl of an electric mixer cream the butter and sugar for 2 minutes on medium speed. Scrape down the sides of the bowl and the beater with a rubber spatula and add the eggs, vanilla extract and almond extract. Beat together for 1 to 2 minutes, until well blended. Scrape down the sides of the bowl and the beater. Add the flour mixture and beat at low speed until well blended. Add the pistachios and raisins and beat at low speed until mixed evenly through the dough.
Step
4
Divide the dough and shape into 2 wide, flat logs, about 10 inches long by 3 inches wide by ¾ inch high. Make sure they are at least 2 inches apart on the baking sheet. Place in the oven on the middle rack and bake 50 minutes, until dry, beginning to crack in the middle, and firm. Remove from the oven and allow to cool for 30 minutes or longer.
Step
5
Place the logs on a cutting board and carefully cut into ½-inch thick slices. Place on two parchment-covered baking sheets and bake one sheet at a time in the middle of the oven for 10 minutes. Turn over and bake for another 10 to 15 minutes, until the slices are dry and lightly browned.
Tip
- Advance preparation: You can bake the logs a day ahead and slice and double bake the cookies the next day. Biscotti keep for a couple of weeks in a tin or a jar.
Ratings
4
out of 5
167
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Private Notes
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Cooking Notes
Diana
IF making these for someone w celiac (vs. gluten sensitive), please understand that even a food like cornmeal, which has no inherent gluten, will often have enough minascule gluten traces (from being processed on equipment that is also used for glutenous grains) to cause trouble. Bob's Red Mill segregates equipment and also does DNA testing to ensure their GF flours are truly GF. Also, for literal celiacs, wait 24 hrs after baking w regular flour; particles settle.
Marilyn T
Followed the recipe exactly and was looking forward to the results, but the biscotti were very dry and crumbly and not worth the effort, in my opinion. I've made biscotti with other recipes and thought I would try something different, but these biscotti didn't make the cut. I'm not sure why the recipe is rated four stars (but has no comments)?
FrankW`
These were simple to make and I did it all in a food processor. Nice consistency wonderful flavor and perfect balance between crunch and moisture, meaning more crunch as there should be in a biscotti. Next time I will try soaking the golden raisins in amaretto just to try the difference in taste.
Peter Nelson
Used only 80g sugar—plenty sweet! Would benefit from some flavor: orange rind, anise seed, or even reduce the sugar further and make it savory with rosemary. The cornmeal was a good texture.
Anne Elser
Substituted cranberries for raisins and the texture came out perfect. I dunno, these are a little bland and I’d like to have more of the almond flavor present, or something. Can’t wait to try them with my morning coffee tomorrow!
Lauren E.KP
My husband was recently diagnosed with celiac. I made these with homemade dried cranberries, pistachios and buckwheat and almond flour. Added cinnamon and nutmeg to the dry mix. Delightful!
Debby
after reading the cooking notes I added an extra egg. I used red mill whole grain corn flour instead of cornmeal. Added half the raisins and added chocolate chips. I think this is a great gluten free biscotti and plan to make this again
Tuti
Substituted raisins for dried cherries.Baked 5o minSliced and baked 10 min a side at 325 to make them crispy.
Jess
Came out very gritty, so next time will grind the cornmeal in the Cuisinart to make it more powdery. Used coconut oil in place of butter and that worked fine. Added orange zest and 1 teaspoon of pumpkin spice. Next time will use 2 teaspoons of spice.
katie russo
I made these as directed, but barely got through the last steps as they were so crumbly as to be unworkable. I’ve decided to stop there and use what I can to make a rhubarb and apple crumble tomorrow!
kate
Good, but crumbly. Will have to pack them carefully for transport. Needs the least bit of citrus I think.
Shari O"D
I made these last night with cornmeal. The dough was wet - maybe I should have dried out the raisins more. I added additional cornmeal as I was shaping the loaf. They were crumbly. But. They are delicious. I will continue to work with this recipe because the flavor is really worth it.
Deb
So so so good. Made with cornmeal (a finer grind would be slightly better but mostly I don’t care) and thanks to earlier comments, added a tsp of cardamom. Soaked dried cranberries in whisky and hot water. Delicious!
Gluten-free raisin pistachio biscotti
I used corn flour instead of fine corn meal. The dough was rather sticky but not impossible to work with. When cutting the logs into slices of biscotti, the dough was crumbly as noted. I think the pistachios are partially to blame. I would like to remake this recipe without the nuts. As far as flavoring goes, I soaked the raisins in warm triple sec and added the zest of one orange, a pinch of cardamom and the vanilla from one vanilla bean to the dough and it had a lovely flavor.
Debby
after reading the cooking notes I added an extra egg. I used red mill whole grain corn flour instead of cornmeal. Added half the raisins and added chocolate chips. I think this is a great gluten free biscotti and plan to make this again
Carla
Better to soak the raisins in advance. Look for FINE corn meal
Carla
Better to use a stand mixer.
Peter Nelson
Used only 80g sugar—plenty sweet! Would benefit from some flavor: orange rind, anise seed, or even reduce the sugar further and make it savory with rosemary. The cornmeal was a good texture.
Lauren E.KP
My husband was recently diagnosed with celiac. I made these with homemade dried cranberries, pistachios and buckwheat and almond flour. Added cinnamon and nutmeg to the dry mix. Delightful!
Rana
Really good recipe! I have forgotten to put the starch at the last minute, it still turned out to be firm and did not fall to pieces at all!A little cardamom goes great with these biscottis!
wookie
This recipe turned out to be a crumbly mess, and I have no idea or understanding as to why.
Leah
I loved these, not at all crumbly for me like some of the other notes, but I handled them very minimally in the mixing and during baking, which may have helped. A great naturally gluten free recipe.
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