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Gingerbread Biscotti

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Servings 12 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.