Breakfast
Freeflourish
Gluten-Free Holiday Spiced Cranberry and Hazelnut Biscotti
By Freeflourish Test KitchenReviewed by Freeflourish Editorial TeamPublished May 4, 2026 · Updated Jul 7, 2026
Italian-inspired
55 mins
glutenfreedairyfreeoptionsvegetarianbakingfamilyfriendlyholidayclassicseasonaldessertsnackeasyfreezablenutfree
Celebrate the holiday season with these gluten-free, dairy-free biscotti featuring tart dried cranberries and crunchy hazelnuts. This festive Italian-inspired baking recipe is family-friendly and easy to make, perfect as a seasonal dessert, snack, or gift. Nut-free substitution options included to accommodate dietary needs.
Prep
15 min
Cook
40 min
Total
55 min
Servings
12
Difficulty
easy
Cuisine
Italian-inspired
Ingredients
Servings
12
- 1 3/4 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 1 teaspoon gluten-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional, omit for nut-free)
- 3/4 cup dried tart cranberries (unsweetened if possible)
- 1/2 cup chopped hazelnuts (substitute with pumpkin seeds or omit for nut-free option)
Instructions
-
Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
-
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until combined.
-
In a large bowl, beat the sugar and eggs together with a hand mixer or stand mixer on medium speed until pale and frothy, about 2-3 minutes.
-
Add the vanilla extract and almond extract (if using) to the egg mixture and mix until combined.
-
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a stiff dough forms. The dough will be slightly sticky.
-
Fold in the dried cranberries and chopped hazelnuts (or nut-free substitute).
-
Divide the dough in half. On the prepared baking sheet, shape each half into a 12-inch long log, about 2-3 inches wide and 1 inch tall. Space the logs apart to allow for spreading.
-
Bake the logs for 25 minutes until they are golden and firm to the touch.
-
Remove from the oven and allow the logs to cool for 10 minutes on the baking sheet.
-
Using a serrated knife, slice each log diagonally into 1/2-inch thick biscotti pieces.
-
Arrange the biscotti cut-side down on the baking sheet and bake for an additional 12-15 minutes. Flip halfway through to crisp both sides evenly.
-
Remove from the oven and let cool completely on a wire rack. The biscotti will harden as they cool.
-
Store in an airtight container at room temperature for up to 2 weeks or freeze for up to 3 months.
Tips
Allergen Overlap Note
Check every packaged ingredient for certified gluten-free status, especially spices, broths, sauces, seed products, and baking staples. Use clean prep surfaces and dedicated utensils when preparing Gluten-Free Holiday Spiced Cranberry and Hazelnut Biscotti for someone with celiac disease.
Texture Expectations
Gluten-Free Holiday Spiced Cranberry and Hazelnut Biscotti should keep the intended pieces texture when cooked and plated carefully.
Dining With Non-GF Family Note
Prepare and serve on a dedicated gluten-free surface first, then keep any shared side dishes separate with dedicated serving utensils.
Frequently Asked Questions
- Can I make Gluten-Free Holiday Spiced Cranberry and Hazelnut Biscotti ahead?
- Yes. Prepare components early, then store and reheat according to the storage guidance so the texture stays close to fresh.
- How do I keep this recipe gluten-free?
- Use certified gluten-free packaged ingredients and avoid shared utensils, boards, pans, or toppings that touched gluten-containing foods.
- Can I adjust the main ingredients?
- Yes. Swap ingredients with similar moisture, protein, or cooking behavior to keep timing and texture close to the original.
- How do I serve it with mixed-diet family?
- Serve the gluten-free recipe first and keep any gluten-containing toppings and sides separate.
Ingredient Replacements
- main vegetable: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- protein: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- seasoning: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- cooking fat: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- garnish: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
Storage and Reheating
Cool completely before covering. Refrigerate leftovers for up to 4 days, or freeze for later use. Reheat slowly to keep texture closer to fresh.
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