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.
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!
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.
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!
- 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:
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 just so 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 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. Decorate with cookie icing, sprinkles, or dip in white chocolate!
Expert Tips and Recipe FAQ:
You will know your biscotti is finished baking when it is hard and crunchy.
This biscotti will keep up to 5 days in an air-tight container, or up to 4 months in the freezer.
You can easily make this recipe dairy-free by using vegan butter in place of regular butter.
Biscotti is traditionally a hard cookie, which is why you bake each side separately. It was made to dip in coffee, or milk to soften it.
If your biscotti turned out soft, you didn't bake it long enough on both sides.
This biscotti is really fun to decorate. Just make sure your sprinkles are gluten free!
- Drizzle on icing and sprinkles
- Drizzle on melted white chocolate
- Dip the biscotti in white chocolate
More Gluten Free Holiday Desserts:
- Gluten Free Gingerbread Cheesecake Bars
- Gluten Free Gingerbread Bundt Cake with Cream Cheese Frosting
- Gluten Free Eggnog Cheesecake
- Gluten Free Ginger Cookies
If you tried this recipe or any other recipe on my blog, please leave me a rating and a comment. I LOVE hearing from you!! You can also FOLLOW ME on Facebook, Instagram, or Pinterest to see even more delicious recipes!
Gluten Free Gingerbread Biscotti
- 2 cups gluten free flour blend *see note
- ½ cup brown sugar or substitute coconut sugar
- 1 teaspoon baking powder
- ⅛ 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
- 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 ¼ 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 ¼ 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!
- 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.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- This gluten free biscotti will keep up to 3 days in an air-tight container, or up to 4 months in the freezer.
- Variation: dip the biscotti in melted white chocolate.