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Spiced Cranberry Orange Biscotti with Gluten-Free Flour

Name: Spiced Cranberry Orange Biscotti with Gluten-Free Flour
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 20 servings
Cuisine: American
Ingredients: 2 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; 1 teaspoon pure vanilla extract; Zest of 1 medium orange; 3/4 cup dried cranberries (unsweetened or lightly sweetened); 2 tablespoons neutral oil (such as vegetable or canola) - use melted coconut oil for dairy-free option; 1 tablespoon orange juice (for extra moisture if needed)

By Beginnerbakes Editorial TeamPublished Apr 18, 2026 | Updated Sep 26, 2026

American 70 mins Beginner-friendlyEasyStep By StepSpiced

Bake cranberry orange biscotti with a gluten-free flour blend, dried cranberries, orange zest and warming spices. Follow the two-stage baking method to shape the dough, slice the log and bake the slices until crisp.

Spiced Cranberry Orange Biscotti with Gluten-Free Flour

Prep 15 min

Cook 55 min

Total 70 min

Servings 20

Difficulty easy

Cuisine American

Ingredients

Servings 20

2 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
1 teaspoon pure vanilla extract
Zest of 1 medium orange
3/4 cup dried cranberries (unsweetened or lightly sweetened)
2 tablespoons neutral oil (such as vegetable or canola) - use melted coconut oil for dairy-free option
Optional
1 tablespoon orange juice (for extra moisture if needed)

BeginnerBakes cranberry orange biscotti ingredients

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together the gluten-free flour, gluten-free baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt until evenly combined.
In a separate medium bowl, beat the eggs with sugar and vanilla extract until smooth and slightly frothy. Stir in the orange zest and oil (or melted coconut oil for dairy-free).
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. The dough will be slightly sticky. If it seems too dry, add 1 tablespoon of orange juice.
Fold in the dried cranberries evenly through the dough.
Transfer the dough onto the prepared baking sheet. With floured hands (using gluten-free flour), shape the dough into a log about 12 inches long and 2 1/2 inches wide, smoothing the top.
Bake the log in the preheated oven for 30-35 minutes until golden and firm to the touch.
Remove from the oven and let cool on the baking sheet for 10 minutes. Reduce oven temperature to 325 degrees F (160 degrees C).
Transfer the log to a cutting board. Using a serrated knife, slice the log diagonally into 1/2-inch thick slices.
Lay the slices cut-side down on the baking sheet and bake for another 12-15 minutes. Flip each biscotti slice and bake an additional 10-12 minutes until crisp and dry.
Remove from the oven and cool completely on a wire rack. Biscotti will crisp further as they cool.
Store cooled biscotti in an airtight container at room temperature for up to 2 weeks, or freeze in a sealed freezer bag for up to 3 months.