If I had to choose a holiday cookie recipe “favorite” of mine, it would have to be Gingerbread. Since changing my diet to gluten-free, I have had some great successes (and some not-so-great successes) in creating acceptable baking recipe alternatives. I have yet to find a gluten-free gingerbread cookie recipe that is not only delicious but easy to work with…till now!! Hello Gingerbread Biscotti!
Biscotti is a twice-baked cookie that is typically lower in fat, crunchy and crispy. I used my Vanilla Almond Biscotti with Anise seed recipe as inspiration to create my gingerbread. What I love about this recipe is that I can finally enjoy the classic spicy gingerbread flavors I have so missed in a simple recipe that requires no rolling pins or cookie cutters! This is thanks to the crystallized ginger ingredient, so do NOT leave it out!
While you can enjoy these any time of the year, if you’re making these as part of your holiday baking, they will not disappoint! You can dress these babies up by dipping or drizzling them in melted dark chocolate or adding crushed up candy canes to the batter…or dip each finished biscotti into white chocolate and then crushed up candy canes! Whichever way you choose, the biscotti really don’t need any embellishments. They are perfect as is without the chocolate or extra candy. Promise!
Gingerbread Biscotti
Ingredients
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup tapioca flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tbsp unsweetened almond or coconut milk
- 1/4 cup maple syrup
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 3 tbsp crystallized ginger
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
- Combine all the dry ingredients, including the ground spices, into a mxing bowl.
- In a separate bowl, combine the almond milk, maple syrup, and vanilla with a whisk. Add the wet ingredients into the dry ingredients. Stir to combine.
- Add the chopped crystallized ginger (do NOT leave this ingredient out!) and stir to ensure thoroughly distributed throughout the batter.
- Transfer dough onto the lined baking sheet and shape into a log (10 inch long by 2 inches wide). Gluten free doughs can be sticky so I find it's easy to shape the dough using a piece of plastic wrap.
- Bake for 15 minutes. Remove from oven and allow to cool on the baking sheet for about an hour).
- Carefully transfer the cooled biscotti "log" onto a cutting board and slice into 12 pieces, using a serrated knife. Place each sliced cookie back onto the parchment lined baking sheet.
- Reduce the oven temperature to 310 degrees and bake for 15 minutes, flip, and then bake for another 10-15 minutes. Transfer each biscotti onto a cooling rack and cool completely.
