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Home Recipes Cookies and Bars

Gluten Free Candied Ginger White Chocolate Biscotti

Published: Oct 19, 2016 · Modified: Sep 18, 2023 by Sandi Gaertner · 17 Comments · This post may contain affiliate links

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a pinterest collage of biscotti photos

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.
Jump to:
  • 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:

  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
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 Eggnog Cupcakes
  • Gluten Free Pfeffernusse Cookies
  • Eggnog Bread Pudding
  • Gluten Free Gingerbread Cheesecake Bars

📖 Recipe

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
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Prep Time 8 minutes mins
Cook Time 20 minutes mins
Total Time 28 minutes mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 8 biscotti
Calories 185 kcal

Equipment

  • Cookie sheet
  • Whisk

Ingredients
  

  • 1 cup gluten free flour blend * see note
  • ⅓ 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 ½ 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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    Recipe Rating




  1. Jennifer A Stewart

    October 20, 2016 at 9:44 am

    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:)

    Reply
    • Sandi Gaertner

      October 20, 2016 at 10:56 am

      Thank you so much Jennifer 🙂

      Reply
  2. Angie | Big Bear's Wife

    October 20, 2016 at 8:48 am

    Oh my! My dad loves biscotti! I need to make him some of this for Christmas!

    Reply
    • Sandi Gaertner

      October 20, 2016 at 10:56 am

      🙂

      Reply
  3. Cathy @ Noble Pig

    October 20, 2016 at 7:38 am

    I think I going to finally give biscotti a try. Love this recipe.

    Reply
    • Sandi Gaertner

      October 20, 2016 at 10:57 am

      It is so worth it 🙂

      Reply
  4. Beth (OMG! Yummy)

    October 20, 2016 at 7:11 am

    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!

    Reply
    • Sandi Gaertner

      October 20, 2016 at 10:57 am

      What an awesome idea Beth. I can't wait to see what else you create 🙂

      Reply
  5. Jenny | Honey and Birch

    October 20, 2016 at 7:00 am

    I love candied ginger AND biscotti - LOVE that you combined them.

    Reply
    • Sandi Gaertner

      October 20, 2016 at 10:58 am

      Thank you so much Jenny 🙂

      Reply
  6. Sabrina

    October 19, 2016 at 9:29 pm

    This is perfect for dipping in my morning coffee! Thanks for sharing!

    Reply
  7. Dorothy at Shockingly Delicious

    October 19, 2016 at 4:16 pm

    These have my name written all over them! Pinning!

    Reply
  8. Heather | All Roads Lead to the Kitchen

    October 19, 2016 at 2:20 pm

    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.

    Reply
    • Sandi Gaertner

      October 19, 2016 at 7:41 pm

      Thank you so much Heather 🙂

      Reply
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Welcome to my blog! I am so glad you are here. If you have Celiac Disease, are gluten intolerant, or have a wheat allergy, you've come to the right place. With years of extensive experience in recipe development, I am dedicated to assisting you on your gluten free journey. As a seasoned gluten free cookbook author and recipe developer, I specialize in creating easy, family-friendly recipes that rival their gluten-filled counterparts. Rest assured, my recipes undergo rigorous testing and refinement, ensuring foolproof results every time.

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