Gluten Free Gingerbread Biscotti

Gluten Free Gingerbread Biscotti

Biscotti itself traces its origins all the way back to when it was the staple food of Roman legions; my gluten free gingerbread biscotti is merely its most modern (and I daresay, tastiest) incarnation!

In Latin, biscotto literally meant baked or cooked twice — fitting since these finger-shaped cookies are baked then baked again to dry them out, rendering them a sturdy form of sustenance with a long shelf life. Out of those utilitarian beginnings, the humble traveler’s food evolved during the Renaissance into the flavorful cookies we recognize today.

gluten free gingerbread biscotti

In Tuscany, the plentiful supply of almonds drove the creation of what many know as true biscotti (there, called cantucci, as biscotti merely means any crunchy cookie), but the idea of a crisp, twice baked cookie need not include almonds; it can take on any flavor you like.

My gluten free gingerbread biscotti embraces the aromas and spices of the season — nutmeg, ginger, cinnamon and cloves — and like any good biscotti, is as perfect to dip in cappuccino or tea as it is in wine. Yes, I’ve dipped gingerbread biscotti in wine, and I highly recommend it.

Gluten Free Gingerbread Biscotti with tea


While you do have to bake this dough twice, it just delays the gratification, it doesn’t make it complicated or difficult.

Simply roll the dough in a light dusting of gfJules Flour …

gluten free gingerbread biscotti dough

divide it in half …

gluten free gingerbread biscotti dough halved

pat each half into a semi-flat log and sprinkle with cinnamon and sugar …

gluten free gingerbread biscotti dough before baking

and once it’s baked the first time, remove to cool on a wire rack.

Then slice into biscotti and return to the oven for the second bake.

gluten free biscotti before second bake

Literally the most difficult thing about this recipe is waiting for it to be ready to eat!

Since I’ve now made this recipe four times in the last week — at the strong urging of my family — I can tell you that this is a recipe loved by all ages. While this may blaspheme the true nature of biscotti, I’ll even suggest that some of the younger crowd might enjoy this treat once-baked. We may have tried that too.

Any way you slice it, no matter how long you bake it, this gluten free gingerbread biscotti will please. Tie it up in a pretty ribbon and give as a gift if you can part with some. My husband loves this recipe so much that it was his Valentine’s Day wish that I make more.

In other words, you just may have to double the recipe!

gluten free biscotti for Valentine's Day gfJules

Gluten Free Gingerbread Biscotti

Gluten Free Gingerbread Biscotti

Yield: 16 biscotti
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes


  • 1/2 cup (1 stick) unsalted butter or vegan alternative (e.g. Earth Balance Buttery Sticks), room temperature
  • ½ cup cane sugar
  • ½ cup packed brown sugar
  • ½ cup natural/unsweetened applesauce, apple butter OR 2 large eggs
  • ½ cup almond meal (buy ready-made or make your own)
  • 1 1/2 cups (202 gr) gfJules Gluten Free All Purpose Flour
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • ¼ tsp. ground cloves
  • ¼ tsp. ground nutmeg
  • ¼ tsp. sea salt
  • ½ cup sliced almonds (optional)
  • ½ cup crystallized ginger, diced fine (optional - but recommended)
  • cinnamon-sugar mixture for the tops (optional)


Preheat oven to 325° F (300° F convection).  Mix  butter and sugars together until light and fluffy -- approximately 2-3 minutes with a mixer.

Add applesauce (or eggs).

Grind almonds to make almond meal, then measure out to add to dry ingredients; whisk to integrate them together.

Stir into sugar mixture until smooth. Fold in sliced almonds and diced crystallized ginger, if using (but highly recommended!).

Roll dough ball in a light dusting of gfJules Flour just so it's not too sticky to handle.

Divide dough in half and place on a parchment lined baking sheet. Dust the tops of each mound of dough and your hands with more gfJules Flour, if needed because it's sticky. Pat gently to form into two wide logs, approximately 1 1/4 inches high and 3-4 inches wide. Sprinkle the top with cinnamon-sugar mixture, if desired.

Bake for 35 minutes until browning on the edges and no longer so soft. Remove to cool on a wire rack.

Once cooled, use a serrated knife to cut each log across the wide side into half-inch wide slightly diagonal slices.  Depending on how finely you chopped the ginger, it may be harder to cut through evenly, but it won't affect the taste.

Return to the parchment-lined baking sheet and bake for another 15-20 minutes until golden and slightly crispy. They will get crunchier as they cool.

Once cooled, wrap tightly or store in containers sealed from the air to retain crunchiness. Return to a 200° F oven on a baking sheet for 5 minutes to restore crispness if they absorb moisture in subsequent days.

Makes approximately 16 biscotti.

Any time of year, this gluten free gingerbread biscotti will please!

gluten free gingerbread biscotti with ribbons

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Gluten Free Gingerbread Biscotti - gfJules

Gluten Free Gingerbread Biscotti | gfJules


Gluten Free Gingerbread Biscotti is as delicious dipped in cappuccino or tea, as it is dipped in wine! All the flavors and aromas of the season come together in this delicious crunchy cookie treat. |

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12 thoughts on “Gluten Free Gingerbread Biscotti

  1. I am confused about step 3: “Grind almonds and measure out to add to dry ingredients”. The only almonds in the ingredients are the optional sliced almonds which are added in step 4.

    • Hi Carole, that’s if you don’t have already-prepared almond meal and need to make your own. I give a recipe link to how to make your own almond meal in the ingredient list. If you already have almond meal ready, you don’t need to grind your own. I hope that helps!

  2. I made this with two adaptations and it was still amazing! I used nameste all purpose GF flour instead of Jules. I also discovered after I had begun mixing ingredients already, that I was completely out of ground ginger! I went ahead and proceeded anyways and it still turned out amazingly since it had the crystallized ginger. It was a hit with my guests and I will definitely be saving this one for future use.

  3. I made this last spring, along with a bunch of other stuff. I put it all in my freezer since it’s too hot in Phoenix in the summer to turn on the oven. I have a few left & when they are gone, I am going to make more. It is delicious!

    • So smart! I wish I had some in my freezer right now!!! I’ll have to bake them again soon -they’re sooooo good!

  4. Hi Jules,
    I tried a double recipe and they turned out great! I didn’t put in as much crystallized ginger as was recommended but I will next time. Thanks for another great recipe!

    • Wonderful to hear! I’m so glad your family loved this recipe, too! I made it AGAIN yesterday too! The smells of those spices baking is magical!

  5. Jules, I have made the gluten free gingerbread biscotti today and have to say it
    is the best I have ever had. I added the crystalized ginger and think it would not be
    as good without it. Merry Christmas to you and your family; thank you for your
    great recipes and products.

    • SO excited you tried it, Dixie! Isn’t it amazing?!?! I think I need to go bake even MORE! We had friends over last night and I made hot mulled wine and we dipped them in the wine for dessert – they were perfect! I love them for breakfast, lunch or dessert! Merry Christmas and many blessings on you and your family!