Gingerbread Biscotti (Gluten Free)

Is there anything better than the smell of gingerbread biscotti baking? They fill the house with the most incredible aromas of spices and molasses and instantly makes you crave the cookies – you almost can’t wait for them to cool before diving in!

When you are looking for a new treat to bring to your family get-together, this Gingerbread Biscotti is sure to be a big hit. Full of all the spiciness of gingerbread cake but with a major crunch, it is the perfect finish to a heavy holiday dinner.

When you are looking for a new treat to bring to your family get-together, this Gingerbread Biscotti is sure to be a big hit. Full of all the spiciness of gingerbread cake but with a major crunch, it is the perfect finish to a heavy holiday dinner.

You can serve this with hot apple cider for the kids or coffee for the adults and there will be plenty of noise as everyone chews happily on these crunchy cookies.

You may want to double the recipe and wrap some up for your guests to take home with them. Everyone always loves getting a gift when they come to dinner!

If nuts are not on your diet plan, you can leave them out entirely without any issue or substitute with another type of nut if that works for you.

Biscotti are easy to make, once the dough is mixed, just divide it in two pieces and form each into a log. Place on a baking sheet and slide into the oven. Once they are done, bring them out of the oven, let them cool a little, slice them and place the slices back on the baking sheet (cut side up). Bake them for a second time until they reach your desired crispiness. Let them cool and they are ready for eating of gift giving.

 

I hope you love these gingerbread biscotti. They are delightful with coffee or tea or as a hostess gift for holiday parties.

Did you enjoy this recipe? Let me know in the comments and leave a star rating, I love hearing from you!

 

Ingredients needed for Gingerbread Biscotti:

• GF all-purpose flour, brown sugar, ginger, baking powder
• Cinnamon, nutmeg, baking soda, sliced almonds
• Molasses, eggs, finely grated orange zest

 

PRO Tip:

Use a sharp, serrated knife when cutting the cookies and be gentle because they are delicate. Use a sawing motion and let the knife do the work instead of pressing down hard.

 

How to make Gingerbread Biscotti:

1. Mix together the flour, sugar, ginger, baking powder, cinnamon, salt, nutmeg, and baking soda in the bowl of your mixer; mix in the almonds
2. Whisk together the molasses, eggs, and orange zest; with the mixer on low, slowly pour in the egg mixture and continue mixing until the dough comes together, 1 to 2 minutes
3. Transfer the dough to an un-floured surface and divide the dough into two equal pieces (about 1 pound each); shape each piece into a log about 10-inches long and about 1-1/2 inches in diameter
4. Place the two logs onto a parchment-lined baking sheet about 4-inches apart; bake at 350°F(xx) for 30 to 35 minutes until the tops are cracked and spring back when lightly pressed
5. Place the baking sheet on a wire cooling rack and leave until the cookie logs are cool enough to handle, 10 to 15 minutes; carefully peel the logs off the parchment and place on a cutting board
6. Using a sharp serrated knife in a sawing motion, cut each log into slices about 3/4-inch thick, and return the slices to the cookie sheet with the cut side showing; bake until they are dried to your taste, about 10 to 20 minutes
7. The slices should give slightly when pressed and will harden as they cool; transfer the baking sheet to the cooling rack for 15 minutes then place the cookies themselves on the cooling rack and let cool completely, store in an airtight container at room temperature

 

PRO Tip:

How long you bake the cookies on the second bake depends on your taste and how you want to serve them. If your intent is to have them hard enough to have to dip in a cup of coffee or tea, bake them longer. If you want them pleasantly crunchy but easy to bite, bake them for less time.

 

Recommended Tools (affiliate links; no extra cost to you):

• Kitchen scale
• Grater/zester
• Baking sheet
• Parchment paper
• Stand mixer
• Glass measuring cup
• Whisk
• Cooling rack
• Sharp serrated knife
• Large cutting board

 

Gluten-Free Tips:

You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

 

 

 

 

Create a New Tradition Today!

 

Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. This post was first shared in Nov 2010. The article was updated in 2022.