Gluten-free, dairy-free, low sugar biscotti

After watching Paul Hollywood and Mary Berry making some biscotti on their Bakeoff Masterclass programme, I thought I'd have a go at making some gluten-free, dairy-free, low sugar biscotti.

250g gluten-free flour
1/2 tsp baking powder
70g caster sugar
3 eggs
85g dried cranberries
40g chopped dried apricots
2 tablespoons desiccated coconut

Put all the dry ingredients (except the dried fruit) into a food processor, whizz for a few seconds to combine. Add the eggs and process until you have a slightly sticky dough. Add the dried fruit and mix gently for a couple of seconds. Not long or the fruit will be pulverised and the final appearance will be ruined. Turn the dough out onto a surface dusted with rice flour (optional) and form into 2 logs about 4cm in diameter. Place on a lined baking tray and bake for 30-35 mins at 140°C.

Cool the logs for about 10 mins, then slice diagonally into 2cm slices and place back onto your baking tray and bake again for 10 mins each side.


Leave to cool completely.


These biscotti are not as hard as a typical Italian biscotti, I guess if you need them a bit harder, you could increase the time on your second bake.