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+ servings
Ginger biscotti on a baking sheet.

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
gluten free allergy icon
nut free allergen icon
soy free allergy icon
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 8 biscotti
Calories 185 kcal

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Ingredients
  

  • 1 cup gluten free flour blend * see note
  • cup cane sugar
  • 1 teaspoon baking powder aluminum-free
  • 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 large mixing bowl, add the dry ingredients and whisk to blend. (If your gluten free flour blend doesn't contain xanthan gum, add 1/2 teaspoon.)
  • In a smaller bowl, add the wet ingredients and mix well.
  • Pour wet ingredients into dry ingredients. Add ginger and chips (or any mix-ins you plan to use) and mix well.
  • Put the dough onto parchment paper lined cookie sheet, and press to an oval about 1 to 1 1/2 inches thickness.
  • Bake for 15 minutes. Remove the biscotti from the oven. Cut the biscotti into slices and turn each slice carefully onto its side. (I use a thin spatula to gently lift each slice and turn it on its side.) Bake for another 10 minutes on each side until the biscotti are hard.
  • Move the biscotti to a wire cooling rack to cool.
  • Optional, drizzle melted white chocolate on top. Melt the white chocolate in a double boiler on your stove or microwave the white chocolate in 15 second increments. Stir between each increment to make sure your chocolate doesn't burn.

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 1/2 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 airtight 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.
Mix-In Ideas:
  • 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.

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
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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.