Gluten Free Gingerbread Biscotti
All the gingerbread flavors you love with the added punch of ginger in a crunchy biscotti cookie that's impossible to resist!
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Servings: 16 biscotti
Ingredients
- 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 OR Nada Flour (55 grams)
- 1 1/2 cups 202 gr gfJules Gluten Free All Purpose Flour OR Nada Flour (165 grams)
- 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
Instructions
- 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 (optional, 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.
Notes
You can make your own crystallized ginger from fresh ginger with a recipe like this one linked here. It just adds about an hour to your recipe time.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.