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5 from 4 votes

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.

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:

  1. 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.
  2. You can make this biscotti and enjoy it in about 30 minutes!
  3. 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
Ginger biscotti on a baking sheet.

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:

  1. 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.
  2. 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.

Recipe FAQ:

What white chocolate is best for melting?

I like to use Ghirardelli White Chocolate Melting Wafers, but most gluten free white chocolate chips will work.

Can you make this biscotti without the candied ginger?

You can make this biscotti with any mix-ins you like!

How do you store biscotti?

This biscotti should be stored in an airtight container. It will last up to 4 days or up to 4 months in the freezer.

Ginger biscotti on a baking sheet.

Drizzle on white chocolate….this melts into your coffee and makes it so good!

More Fun Gluten Free Holiday Recipes:

Gluten Free Candied Ginger White Chocolate Biscotti

Sandi Gaertner
Crunchy gluten free candied ginger and white chocolate biscotti. This holiday biscotti goes beautifully with a cup of coffee or tea.
Love this recipe?Give it a star rating!
5 from 4 votes
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nut free allergen icon
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Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 8 biscotti
Calories 185 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Equipment

Ingredients
  

  • 1 cup gluten free flour blend * see note
  • cup sugar
  • 1 teaspoon baking powder
  • dash salt
  • 1 large egg
  • 4 tablespoons unsalted butter melted
  • ¼ cup chopped candied ginger
  • ¼ cup white chocolate chips for mixing into batter
  • ¼ cup optional white chocolate chips to melt for drizzle

Instructions
 

  • Preheat the oven to 350º F.
  • In a bowl, add dry ingredients and whisk to blend. (If your gluten free flour blend doesn’t contain xanthan gum, add 1/2 teaspoon.)
  • In a smaller bowl, add wet ingredients and mix well.
  • Pour wet ingredients into dry ingredients. Add ginger and chips and mix well.
  • Put the dough onto parchment paper and press to an oval about 1 inch thickness.
  • Bake for 12 minutes. Remove from the oven. Cut the slices and turn each onto its side. Bake another 10-15 minutes until the biscotti are hard.
  • *optional, drizzle melted white chocolate on top.

Notes

  1. 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.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. These biscotti will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
  5. Feel free to use any mix-ins you like. This is a great gluten free biscotti base recipe so have fun with it.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 185kcalCarbohydrates: 26gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 37mgSodium: 64mgPotassium: 74mgFiber: 2gSugar: 15gVitamin A: 205IUCalcium: 48mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

This post was updated from an older October 2016 post with more recipe details.

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17 Comments

  1. I’ve never tried combining candied ginger and white chocolate, but it sounds like a great combo! Gotta save this recipe for the holidays! 🙂

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