Gluten-Free Raisin Pistachio Biscotti

By Martha Rose Shulman

Updated Dec. 6, 2022

Gluten-Free Raisin Pistachio Biscotti
Andrew Scrivani for The New York Times
Total Time
2 hours 30 minutes
Rating
4(176)
Comments
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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; 32 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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Ratings

4 out of 5
176 user ratings
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Comments

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.

marina

I used dry cherries instead of raisins (I think it pairs better with pistachios) and brown rice flour instead of cornmeal, and the texture came out perfect and taste was very nice. Will try adding white chocolate chips next time. Great recipe!

Thyme

Is there anyway to substitute the eggs? Thank you

Daphne

I made this with two substitutions: added an egg as some suggested, and used corn flour instead of cornmeal. I thought the result was delicious - a soft but delightfully crisp biscotti. However, the dough was very wet, so wet that I was worrried when I plopped it on the baking sheet that it would just melt into a flat puddle. It still puffed, though, and the height was fine. Also, after keeping overnight in a container, it is too soft. Each time I eat one, I put it in the toaster oven.

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