Gluten Free Candied Ginger White Chocolate Biscotti

Name: Gluten Free Candied Ginger White Chocolate Biscotti
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Ingredients: 1 cup gluten free flour blend (* see note); 1/3 cup sugar; 1 teaspoon baking powder; dash salt; 1 large egg; 4 tablespoons unsalted butter (melted); 1/4 cup chopped candied ginger; 1/4 cup white chocolate chips (for mixing into batter); 1/4 cup optional white chocolate chips (to melt for drizzle)

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If you love candied ginger's sharp, tangy, sweet flavor, you will love it in my new gluten free candied ginger biscotti recipe! Crunchy with just enough ginger, this gluten free biscotti is perfect to dunk in coffee or hot cocoa!

Drizzling melted white chocolate over the biscotti.

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Why Try This Recipe:
Allergen Information:
Ingredient Notes:
Tips For Sucess:
Mix-In Ideas:
Recipe Step-By-Step Directions:
Recipe FAQ:
More Fun Gluten Free Holiday Recipes:
📖 Recipe
Fearless Dining
💬 Comments

Mr. Fearless Dining and I are huge biscotti fans. It is perfect dunked in coffee and for snacking. I have a few flavors on the blog, with more fun flavors in the works. If there are any flavors you want to see me create, send me an email!

If you love biscotti as much as we do, you will want to try this Gluten Free Gingerbread Biscotti too! You should also try this gluten free biscotti with chocolate chips!

Why Try This Recipe:

This is the ultimate gluten free holiday biscotti recipe. I used candied ginger white and combined this with white chocolate. These flavors taste so good in my coffee; I confess I indulged a bit too much in these.
You can make this biscotti and enjoy it in about 30 minutes!
Biscotti freezes really well, so you can have it any time if you freeze the extras!

Tip: if you are at all like Mr. Fearless Dining and me, I highly suggest you make a double batch because this recipe only makes eight pieces total...and wow, those don't last very long!

And if you love candied ginger, check out this recipe for this Gluten Free Maple Ginger Butternut Squash Tart!

Allergen Information:

This recipe is gluten-free, soy-free, and nut-free. See the substitutions for dairy-free and gum-free swaps.

Top Pick

King Arthur, Measure for Measure Flour 3 lbs

This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)

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Ingredient Notes:

Gluten Free Flour Blend - I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn't mean others will not work. I just have not tested other flours.
Xanthan Gum - If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
Sugar
Baking Powder - I recommend aluminum-free.
Candied Ginger - You can buy it in large chunks or smaller pieces. You can use either, depending on how much ginger flavor you want.
Butter - Use unsalted butter.
Eggs - Size large.
White Chocolate

Tips For Sucess:

Be sure to bake the biscotti on both sides after you cut it. This is how biscotti gets its famous crispiness.
Cut the candied ginger into small bits so you don't get some bites that are really strong.

Substitutions:

To make this gluten free ginger biscotti gum-free, use my DIY Gluten Free Flour Blend. It uses psyllium husk as a binder instead of xanthan or guar gum.
To make this recipe dairy-free, use plant-based butter and dairy-free white chocolate like the Enjoy Life brand.

Mix-In Ideas:

Add in your favorite mix-ins for a variety of flavors.

Instead of candied ginger, try dried cranberries, chocolate chips, or heath candy bits.
Try adding nuts like walnuts or pecans.
Instead of drizzling white chocolate over the biscotti, dip it in the white chocolate...or enjoy it plain.

Recipe Step-By-Step Directions:

Step 1: Preheat your oven to 350º F. In a large mixing bowl, add your dry ingredients and whisk to blend them together.

Step 2: In a smaller bowl, add the wet ingredients and whisk to blend.

Photos of steps 3 and 4 making biscotti.

Step 3: Pour the wet ingredients into the dry and add your mix-ins. Mix well. You can also make this dough in a stand mixer if you prefer.

Step 4: Note the consistency of the biscotti dough. You want to be able to work it with your hands.

Photos of steps 5 and 6 making ginger biscotti.

Step 5: Flatten the dough into a circle about 1 inch thick and place it on parchment paper. Bake at 350º F.

Step 6: Halfway through baking, cut the biscotti slices. Flip each piece onto its side and resume baking for 10 minutes. Flip again to bake the other side for 5-8 minutes.

Step 7: Remove the candied ginger biscotti from the oven and place them on a cooling rack. Your biscotti should be pretty crisp and crunchy. If you will drizzle melted white chocolate, do it when your biscotti is cooled.