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4.91 from 22 votes

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.

These crunchy gingerbread biscotti are 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!

A slice of biscotti on a coffee mug.

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!

Photos of the gingerbread biscotti ingredients.

Ingredient Notes:

How To Make Gluten Free Gingerbread Biscotti:

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.

Photos of the biscotti steps 3 and 4.

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, then remove the pan from the oven. Flip the biscotti to the other side and bake for an additional 8 minutes.

Gingerbread biscotti with drying icing and sprinkles.

Remove from the oven and allow to cool on a cooling rack. Decorate with cookie icing, sprinkles, or dip in white chocolate! You may also love this easy Gluten Free Almond Biscotti!

Expert Tips and Recipe FAQ:

How do you know when the biscotti is finished baking

You will know your biscotti is finished baking when it is hard and crunchy.

How long will it keep?

This biscotti will keep fresh for up to 5 days in an air-tight container or up to 4 months in the freezer.

Can you make this biscotti dairy-free?

You can make this recipe dairy-free by using vegan butter instead of regular butter.

Why is biscotti so hard?

Biscotti is traditionally a hard cookie, so you bake each side separately. It was made to dip in coffee or milk to soften it.

Why did the biscotti turn out soft?

If your biscotti turned out soft, you didn’t bake it long enough on both sides.

A gingerbread biscotti on a plate next to a mug of coffee.

Decorating Ideas:

This biscotti is really fun to decorate. Just make sure your sprinkles are gluten free!

  • Drizzle on icing and sprinkle
  • Drizzle on melted white chocolate
  • Dip the biscotti in white chocolate

More Gluten Free Holiday Desserts:

A gingerbread biscotti on a plate next to a mug of coffee.

Gluten Free Gingerbread Biscotti

Sandi Gaertner
You will love this easy gluten free gingerbread biscotti. Dip in coffee, or just enjoy these crunch biscotti anytime.
Love this recipe?Give it a star rating!
4.91 from 22 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
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Prep Time 10 minutes
Cook Time 36 minutes
Total Time 46 minutes
Course Gluten Free Cookies and Bar Recipes
Cuisine American
Servings 10
Calories 205 kcal

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

Equipment

Ingredients
  

  • 2 cups gluten free flour blend *see note
  • ½ cup brown sugar or substitute coconut sugar
  • 1 teaspoon baking powder
  • teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ teaspoons ground ginger
  • ¾ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 6 tablespoons melted butter *see note
  • 1 egg large
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons blackstrap molasses

Instructions
 

  • Preheat the oven to 350º F.
  • 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 20 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!

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 in this recipe. 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. This gluten free biscotti will keep up to 3 days in an air-tight container, or up to 4 months in the freezer.
  5. Variation: dip the biscotti in melted white chocolate.

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: 205kcalCarbohydrates: 32gProtein: 3gFat: 8gSaturated Fat: 4gCholesterol: 34mgSodium: 101mgPotassium: 124mgFiber: 3gSugar: 15gVitamin A: 234IUCalcium: 58mgIron: 1mg
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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.

16 Comments

  1. Would love some high altitude adjustments 🙂 Recipe looks so great – dough was too dry, but left hands oily at my altitude.

    Still looks delicious though!!!

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