This is for my gingerbread fanatics! Give these a try in this new Gluten Free Gingerbread Biscotti recipe! Crunchy with a kick of delicious spice, this gluten free biscotti is perfect for the holidays.
After making this gluten free biscotti recipe, your biggest choice will be whether to dunk it in coffee or milk! If you love biscotti as much as we do, you will also love this simple gluten free mandelbrot recipe!
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(*This post is part of Rodelle Vanilla's 2018 Cookie Campaign. All opinions are my own.)
These crunchy gingerbread biscotti are so fun to make in a Christmas tree shape over the holidays! The kids loved decorating these, even though they think the idea of biscotti dipping into coffee is gross LOL.
I love to make biscotti year round, but I have only written one of the recipes on the blog...note to self to write up my gluten free chocolate biscotti next! You will also want to try this Gluten Free Candied Ginger Biscotti soon...it is drenched in white chocolate and is so good dipped in coffee!
The stars of this recipe are from a company I love, Rodelle. They make incredible vanilla, extracts, and organic spices, which make baking so easy. They are what make this gingerbread biscotti soooo good!
You can make your holiday biscotti shaped like Christmas trees as I did, or you can make them the regular shape. Either way is so festive for the holidays.
- Gluten Free Flour Blend (I used King Arthur's Gluten Free Blend for this recipe, but Bob's Red Mill 1 to 1 Gluten Free Blend, Pamela's Baking Mix, and Authentic Foods MultiBlend all work wonderfully too!)
- Brown sugar or coconut sugar
- Rodelle vanilla, organic ginger, and organic cinnamon
- Allspice and clove
The first step to making this gluten free gingerbread biscotti recipe is to add your wet ingredients to a mixer. Mix on low speed and gradually increase the speed to medium.
TIP: Slowly add the dry ingredients, 1/4 cup at a time. Make sure your mixer is on low or flour will fly everywhere!
When ready, your dough will be somewhat stiff.
How thick do you roll your dough?
Roll your biscotti dough into a rectangle (or as close as you can get.) Mine sort of turned out more oval shaped. You want your dough to be 1-inch to 1 1/2 inches tall, depending on how thick you want your biscotti.
Now you get to make a decision. Do you want to shape your biscotti like Christmas trees, or like long oval shaped biscotti?
We are making tree-shaped biscotti 🙂 Make very light cut lines in your unbaked biscotti dough. I cut through maybe 2 millimeters. It is just so you have lines to follow when you are partway through baking the biscotti.
How do you bake biscotti?
The next step is to bake the gingerbread biscotti for 20 minutes at 350 degrees. Remove the biscotti from the oven and use a sharp knife to cut all the way through on the cut lines.
Lay each piece of the biscotti on its side so they are standing up tall (not on the top or bottom). Bake on its side for 8 minutes and then remove the pan from the oven. Flip the biscotti to the other side and bake an additional 8 minutes.
Remove from the oven and allow to cool on a cooling rack.
- Drizzle on icing and sprinkles
- Drizzle on melted white chocolate
- Dip the biscotti in white chocolate
Just in case you are in full-on holiday baking mode, here are some more of our favorite Gluten Free Holiday Dessert recipes to try:
- Gluten Free Gingerbread Cheesecake Bars
- Gluten Free Gingerbread Bundt Cake with Cream Cheese Frosting
- Gluten Free Eggnog Cheesecake
- Gluten Free Ginger Cookies
- A standing mixer makes baking so much easier...you save a lot of time and elbow grease!
- You will want to bake your gluten free biscotti on a baking sheet lined with parchment paper.
Gluten Free Gingerbread Biscotti
- 2 cups gluten free flour blend
- 1/2 cup brown sugar or use coconut sugar
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons ginger
- 3/4 teaspoon allspice
- 1/4 teaspoon cloves
- 6 tablespoons butter melted
- 1 egg
- 2 teaspoons vanilla
- 2 tablespoons molasses
- Preheat the oven to 350F degrees.
- In a standing mixer, add the wet ingredients and mix on low. Gradually turn up the speed to medium until the wet ingredients are creamy.
- Turn the speed back to low and gradually add the dry ingredients 1/4 cup at a time. Keep on low so the flour doesn't go flying!
- Remove the dough from the mixer and place on wax paper.
- Roll the dough to a rectangular shape about 1 to 1 1/4 inch thick. Use a knife to lightly make cut lines on the dough. (I made Christmas tree shaped cut lines.) Transfer from wax paper to parchment paper on a baking sheet.
- Bake the biscotti for 10 minutes. Remove from the oven and use a sharp knife to cut through each cut line.
- Turn each slice of biscotti on its side and bake 8 minutes. Remove from the oven and flip to bake on the other side for another 8 minutes.
- Remove from the oven and cool in a cooling rack.
- Decorate and enjoy!