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 for dunking in coffee or hot cocoa!

Mr. Fearless Dining and I are huge biscotti fans. 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! 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.

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! 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!

Allergen Information:

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

To make this 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.

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

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • 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 baking powder.
  • 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 – If you are dairy-free, use a non-dairy white chocolate chip brand.

Tips For Sucess

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

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.

Step-By-Step Photos and Directions:

Step 1: Preheat your oven to 350º F. Add the dry ingredients, including the flour, sugar, baking powder, and salt, to a large mixing bowl. Whisk the dry ingredients to blend them together.

Step 2: In a smaller bowl, add the wet ingredients, including the partially melted butter and egg. Whisk the wet ingredients to blend.

Photos of steps 3 and 4 making biscotti.

Step 3: Pour the wet ingredients into the dry and add your mix-ins. Use a large spoon to mix into cookie dough.

🔑 Sandi says: You can also mix your biscotti dough in a stand mixer with a paddle attachment if you prefer. Be sure to add the wet ingredients to the mixer bowl first, then gradually add the dry ingredients and mix-ins.

Step 4: Note the consistency of the biscotti dough in my photo. You want to be able to work it with your hands. Every gluten-free flour blend will vary depending on its starch-to-grain ratio. If your dough is wet, add more flour, and if it is dry, add a little more melted butter. This is why flour blends vary in baking. Please reach out to me using the comment form below or my contact page if you have any questions.

Photos of steps 5 and 6 making ginger biscotti.

Step 5: Flatten the dough into a circle about 1 to 1 1/2 inches thick and place it on parchment paper lined cookie sheet. Bake at 350º F.

Step 6: After baking for 15 minutes, cut the biscotti slices. Flip each piece onto its side and resume baking for 10 minutes. Flip again to bake the other side for 8-10 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 plan to drizzle melted white chocolate on this candied ginger biscotti, do it when your biscotti is cooled.

Frequently Asked Questions:

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. The secret is to microwave it in small increments of 15 seconds, stirring between each increment. This will help prevent the chocolate from burning. You can also melt it in a double boiler.

Can you make this biscotti without the candied ginger?

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

How do you store gluten-free 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.

More Gluten-Free Holiday Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

Ginger biscotti on a baking sheet.

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.
5 from 4 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
vegetarian icon
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 8 biscotti
Calories 185 kcal


  • 1 cup gluten free flour blend * see note
  • cup cane sugar
  • 1 teaspoon baking powder aluminum-free
  • 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


  • Preheat the oven to 350º F.
  • In a large mixing bowl, add the 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 the wet ingredients and mix well.
  • Pour wet ingredients into dry ingredients. Add ginger and chips (or any mix-ins you plan to use) and mix well.
  • Put the dough onto parchment paper lined cookie sheet, and press to an oval about 1 to 1 1/2 inches thickness.
  • Bake for 15 minutes. Remove the biscotti from the oven. Cut the biscotti into slices and turn each slice carefully onto its side. (I use a thin spatula to gently lift each slice and turn it on its side.) Bake for another 10 minutes on each side until the biscotti are hard.
  • Move the biscotti to a wire cooling rack to cool.
  • Optional, drizzle melted white chocolate on top. Melt the white chocolate in a double boiler on your stove or microwave the white chocolate in 15 second increments. Stir between each increment to make sure your chocolate doesn't burn.


  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 1/2 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 airtight 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.
Mix-In Ideas:
  • 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.


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.


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.


5 from 4 votes (4 ratings without comment)

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  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! 🙂

  2. I do that too! Only because I am afraid mine won’t come out as good and I will be disappointed. These look great and I will definitely have to make three batches:)

  3. These are so simple and fun. I recently made a challah bread w anise in it. When there was just a little left, I toasted the last couple pieces and when my husband and I ate them, we realized it nearly tasted like biscotti. Now I think I might have to experiment! You have me inspired!

  4. I can’t resist dipping my biscotti in coffee, either – and oh man, this sounds amazing! Ginger and white chocolate is such a delicious combo.