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Cherry, Orange, & Pinon Nut Biscotti GF Recipe

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This recipe for Cherry, Orange, & Pinon Nut Biscotti GF is from Eating Gluten Free with the Seitz Clan, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


3/4 c. granulated sugar
2 eggs
1/4 c. vegetable oil
2 tsp. orange zest, grated
1 T. orange juice
1 1/2 tsp. vanilla extract (GF)
2 c. four flour GF blend
1/2 c. pinon nuts (can use walnuts or pecans)
1 1/4 c. baking powder
1 tsp. xanthan gum
1/4 tsp. salt
1 c. dried tart cherries, chopped
2-3 T. additional flour (as needed)
1 egg white
1 T. water
Granulated sugar

Preheat oven to 350 degrees.
Combine 3/4 c. sugar and eggs in large mixing bowl. Beat with electric mixer at medium speed scraping bowl often for 2-3 minutes or until mixture is thick and pale in color. Add oil, zest, juice, and vanilla; beat 1-2 minutes or until well mixed.

On waxed paper sheet, put flour, baking powder, xanthan gum, and salt in a sifter. Sift all together and mix in nuts. Gradually add flour-nut mixture to egg mixture and mix on low speed about 1-2 minutes. Stir in cherries by hand or with mixture if you have a Kitchenaid.

Turn dough onto lightly floured surface and sprinkel with about 1 T. flour. Lightly knead to a soft dough. With floured hands, shape dough into 2 logs about 8"x2". Place logs 3" to 4" apart on on silpat or greased baking sheet.

Combine egg white and 1T. water and brush on logs. Sprinkle with granulated sugar. Bake 25 to 30 minutes or until light browned and firm to the touch. Let cool 15 minutes on baking sheet.

Reduce oven to 300 degrees. With a serrated knife, cut logs diagonally into 1/2 inch slices. Arrange slices, cut side down on baking sheet and bake another 8-10 minutes. Turn slices over and bake 8-10 more minutes until golden brown. Remove to wire rack and let cool completely.

Number Of Servings:
Number Of Servings:
About 2 1/2 dozen




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