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Gluten Free

Cherry & Pistachio Biscotti (Gluten Free)

3.8/5 rating (5 votes)
  • Makes: about 35
  • Prep Time: 30 mins
  • Ready in: 50 mins
  • Difficulty: Easy
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Cherry & Pistachio Biscotti (Gluten Free)


  • 280g GF flour mix see (see below)
  • 200g castor sugar
  • ½ tsp bicarbonate of soda
  • ½ tsp baking powder
  • ¼ level tsp xanthan gum
  • ½ tsp salt
  • 3 large eggs, beaten
  • 1tsp vanilla extract
  • 150g dried cherries
  • 100g green pistachios
  • 1 egg, for egg wash and rice flour for dusting

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  • Pre-heat the oven to 160°C, 325°F, Gas 3.
  • Line a baking tray with non-stick baking paper.
  • Mix the flour, sugar, baking powder, soda, xanthan gum and salt, very thoroughly.
  • Add the eggs and vanilla and use a stiff spoon to beat well. Finally add the cherries and the pistachios. Depending on the flour, add a drop more water if the mixture is dry; you want soft dough that holds its shape. 
  • Flour your hands, divide the dough in half and shape into two equal rolls, roughly 30cm x 5cm (12″x 2″). Sprinkle with flour if the dough is sticky.
  • Place both dough rolls onto the baking sheet and brush well with the egg wash.
  • Bake in the oven for about 30 minutes until pale golden and set.
  • Remove the logs from the oven and place the baking sheet on a rack to cool slightly for about 10-15 minutes.
  • Transfer to a chopping board and slice into 1½ cm (¾″) slices.
  • Place back onto the baking sheet and re-bake for 15-20 minutes until golden and crisp.
  • Cool. 

Phil's Tips

400g (14oz) GF flour mix:

  • 125g (4½oz) soya flour
  • 50g (2oz) tapioca flour
  • 125g (4½oz) potato flour
  • 100g (3½oz) cornflour

Mix togther well and store for use as needed.