Gluten Free Gingerbread Biscotti {Dairy-Free Option!}

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This is for my gingerbread fanatics! Give this new recipe a try because these homemade Gluten Free Gingerbread Biscotti are really amazing! They are crunchy with a kick of delicious spice, this easy gingerbread biscotti is perfect for the holidays.

gingerbread biscotti decorated like Christmas trees on a pan

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Why this biscotti is great:
Ingredient notes:
Step-by-step recipe directions:
Expert Tips and Recipe FAQ:
Decorating ideas:
More Gluten Free Holiday Desserts:
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These crunchy gingerbread biscotti are so fun to make and cut into these cute Christmas tree shapes over the holidays! The kids loved decorating these, even though they think the idea of biscotti dipping into coffee is gross LOL.

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 gluten free mandelbrot recipe! It is a fun twist on biscotti!

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!

Why this biscotti is great:

This homemade gluten free gingerbread biscotti is full of holiday flavors. You can cut it into traditional sticks or make them diagonal to resemble Christmas trees. This is a great baking project to make with your kids! These biscotti also make great holiday gifts!

I include a dairy-free option, too so anyone can enjoy this biscotti!

Ingredient notes:

Gluten Free Flour Blend - I used King Arthur's Measure for Measure Flour for this recipe, but Bob's Red Mill 1 to 1 Gluten Free Blend and Authentic Foods MultiBlend all work wonderfully, too!
Brown sugar - feel free to swap and use coconut sugar if you would like these to have a lower glycemic level. (Great for preventing a sugar buzz!)
Butter - I recommend vegan butter if you are dairy-free.
Molasses - I love using blackstrap molasses in this recipe. It makes the flavor a bit richer.

Step-by-step recipe directions:

gingerbread bicotti photos steps one and two

Step 1: Add your dry ingredients to a bowl and whisk to blend.

Step 2: Add your wet ingredients to a standing mixer. Mix on low speed and gradually increase the speed to medium. Slowly add the dry ingredients a little at a time. When it is done, your dough will be somewhat stiff.

Step 3: 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 thick, 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 🙂

Step 4: Make very light cut lines in your unbaked biscotti dough. I cut through maybe 2 millimeters. It is so that you have lines to follow when you are partway through baking the biscotti.

Step 5: The next step is to bake the gingerbread biscotti for 20 minutes at 350º F. Remove the biscotti from the oven and use a sharp knife to cut all the way through the cut lines.

Lay each piece of the biscotti on its side so they stand 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 for an additional 8 minutes.