Gluten-free biscotti recipe

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It goes without saying that you can replace the gluten-free flour with wholemeal flour if you like – no need to make any other changes. I love using pistachios as much for their colour as their flavour but use whatever nuts you like, and don’t leave out the chocolate or dried apricots. I urge you to search out Australian dried apricots and support our local farmers or they won’t continue to produce them – definitely a great loss as their flavour is incredibly different and wonderful. On my soapbox again!

  • Yield: 35 pieces


  • 120 g pistachio nuts
  • 1 1/3 cups (200 g) gluten-free plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt flakes
  • 1/3 cup firmly packed (75 g) soft brown sugar
  • 50 g dark chocolate (70% cocoa solids), chopped
  • 1/3 cup (50 g) dried Australian apricots (preferably Barossa of course), chopped
  • 1 finely grated orange juice and zest
  • 1 teaspoon finely chopped rosemary
  • 2 large free-range eggs
  • 2 tablespoons raw honey
How to Make It
  1. Preheat the oven to 180°C (fan-forced).
  2. Place the pistachios on a baking tray and cook for 6–8 minutes or until light golden. Remove from the oven and stand until cool.
  3. In a large bowl, combine the flour, baking powder, salt, sugar, chocolate, apricots, orange zest and rosemary.
  4. In the bowl of an electric mixer, whisk the eggs until light and foamy. Fold in the honey, the dry ingredients and enough orange juice to make a smooth but not too wet dough.
  5. Shape into a log about 30 cm long and 6 cm wide and place on a baking tray lined with baking paper. Bake for 20–25 minutes or until lightly golden. Remove from the oven and stand on the tray until cool. Reduce the oven temperature to 150°C (fan-forced).
  6. Once cool, use a large serrated knife to cut the log into 5 mm thick slices. Place on the baking tray, cut-side up, in a single layer and bake for another 10–15 minutes or until golden, crisp and dry. Remove from the oven and cool, then store in an airtight container.

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