Introduction

A perfect treat for any occasion, these Gluten-Free Raisin Pistachio Biscotti are a delightful combination of sweet golden raisins, rich pistachios, and crunchy textures. Whether you’re enjoying them with your morning coffee or giving them as a thoughtful gift, these biscotti are sure to impress. Gluten-free, made with almond flour and millet meal, they offer a wonderfully nutty flavor and satisfying crunch.

Biscotti, the traditional Italian twice-baked cookies, are often hard to perfect, but this recipe guarantees success. The golden raisins add natural sweetness while the pistachios bring an earthy, toasted flavor that pairs beautifully with the subtle almond and vanilla extracts. The dough is easily mixed together and shaped into logs, making the preparation simple and straightforward. With a low baking temperature and a second bake to achieve the perfect crispness, you’ll have bakery-quality biscotti right in your own kitchen.

This gluten-free version is ideal for anyone with dietary restrictions or those simply looking to enjoy a healthier version of the beloved classic. With just the right balance of sweetness and crunch, these biscotti make a great addition to any dessert table or tea time. Plus, they store well, so you can enjoy them for weeks to come. Let’s dive into making these golden, crispy treats!

Ingredients List

For the Biscotti Dough:

  • 120 grams (approximately ⅔ cup) golden raisins
  • 125 grams (approximately 1 cup) millet meal or fine cornmeal
  • 60 grams (approximately ½ cup) cornstarch
  • 150 grams (approximately 1¼ cups) almond flour
  • 10 grams (approximately 2 teaspoons) baking powder
  • 1 gram (approximately ¼ teaspoon) salt
  • 55 grams (2 ounces) butter, at room temperature
  • 125 grams (approximately ⅔ cup, tightly packed) organic brown sugar
  • 110 grams (approximately 2 large eggs)
  • 5 grams (1 teaspoon) vanilla extract
  • 2 grams (½ teaspoon) almond extract
  • 100 grams (approximately ¾ cup) chopped lightly toasted pistachios

Step-by-Step Instructions

1. Prepare the Raisins

  • Place the golden raisins in a small bowl and cover with warm water. Let them sit for 10 minutes to soften. Once softened, drain and place them on paper towels to dry.

2. Preheat the Oven

  • Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper to prevent the biscotti from sticking.

3. Mix the Dry Ingredients

  • In a medium-sized bowl, whisk together the millet flour (or cornmeal), cornstarch, almond flour, baking powder, and salt until fully combined.

4. Cream the Butter and Sugar

  • In the bowl of an electric mixer, beat the softened butter and brown sugar on medium speed for about 2 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl and add the eggs, vanilla extract, and almond extract. Beat for 1–2 minutes until the mixture is well-blended and smooth.

5. Combine Wet and Dry Ingredients

  • With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients. Continue mixing until the dough comes together and is well blended. Add the pistachios and raisins, mixing at low speed to ensure they are evenly distributed throughout the dough.

6. Shape the Dough

  • Divide the dough into two portions. On the prepared baking sheet, shape each portion into a wide, flat log. Each log should be about 10 inches long, 3 inches wide, and ¾ inch high. Be sure to leave at least 2 inches between the logs to allow for even baking.

7. First Bake

  • Place the logs in the preheated oven and bake for 50 minutes, or until the dough is dry and starting to crack in the middle. The logs should feel firm to the touch. Once baked, remove them from the oven and let them cool for at least 30 minutes.

8. Slice the Logs

  • After the logs have cooled, transfer them to a cutting board. Use a sharp serrated knife to carefully slice each log into ½-inch thick slices. Be gentle to avoid crumbling the biscotti.

9. Second Bake

  • Place the slices back on two parchment-lined baking sheets, making sure the slices are spread out evenly. Bake each sheet at a time in the middle of the oven for 10 minutes. Then, turn the slices over and bake for another 10–15 minutes, until they are golden brown and dry.

10. Cool and Serve

  • Once the biscotti have fully cooled, transfer them to a cooling rack. Store in an airtight container at room temperature for up to two weeks. These biscotti also freeze well for longer storage.

Tips for Success

  1. Properly Toasting Pistachios: Lightly toast the pistachios in a dry skillet for 5–7 minutes over medium heat to bring out their flavor. Let them cool before adding them to the dough.
  2. Avoid Overmixing: Overmixing the dough can result in a dense biscotti. Mix just until combined for the perfect texture.
  3. Customize Your Biscotti: You can swap the raisins for dried cranberries or add chocolate chips for a twist. Try different nuts like almonds or hazelnuts for variation.

Recipe Variations

  1. Vegan Version: Replace butter with coconut oil and eggs with flaxseed meal or chia egg replacements (1 tablespoon ground flaxseeds mixed with 3 tablespoons water per egg).
  2. Dairy-Free: Use a dairy-free butter alternative and substitute the eggs with egg replacer powder.
  3. Chocolate Lovers: Add ½ cup of dairy-free chocolate chips along with the raisins and pistachios for a sweet, indulgent treat.

Serving Suggestions

  • Pair with a cup of freshly brewed espresso or a hot herbal tea for a perfect afternoon snack.
  • Serve alongside a fruit salad or a few pieces of dark chocolate for a gourmet dessert experience.

Storage & Reheating Instructions

  • Storage: Store the biscotti in an airtight container at room temperature for up to 2 weeks.
  • Freezing: Biscotti can be frozen for up to 3 months. Wrap each biscotti in plastic wrap before placing them in an airtight container.
  • Reheating: To enjoy them warm, bake frozen biscotti in a preheated oven at 350°F (175°C) for 5–7 minutes.

Nutrition Information (Per Serving)

Serving Size: 1 Biscotti (based on 3½ dozen biscotti)

  • Calories: 95 kcal
  • Protein: 2 g
  • Fat: 5 g
  • Carbohydrates: 11 g
  • Fiber: 1 g
  • Sugar: 5 g

These biscotti provide a good source of healthy fats from the pistachios and butter, with the added benefits of fiber and antioxidants from the raisins.

Cost Estimation

Approximate cost per serving: $0.50–$0.75
Budget Tips:

  • Buy dried fruit and nuts in bulk to save money.
  • Substitute pistachios with almonds if you’re looking for a more affordable option.

Tried this Gluten-Free Raisin Pistachio Biscotti Recipe? Let us know how it turned out in the comments below! Share your photos with us on social media by tagging #RaisinPistachioBiscotti. Don’t forget to share this recipe with your friends and family—perfect for any occasion!