This gingerbread biscotti recipe is my latest almond flour biscotti creation. Almond flour makes them less starchy, but they are firm and hold together well without crumbling. As I tested batch after batch of this flavor, I gradually increased the spices until I was happy with it.
I find that biscotti is an ideal gluten-free treat to serve everyone. Even those who don't need to avoid gluten like it!
Gluten-Free Gingerbread Biscotti Ingredients
- Almond Flour: This may also be called almond meal. The lighter kind with the husks removed is nice for baking, but either kind will work.
- White Rice Flour: Brown rice flour would work as a substitute but would produce a darker result.
- Raw Sugar: This less-refined cane sugar is my preference.
- Butter: Room temperature butter is nice to work with and imparts a lovely flavor. For dairy-free cookies, avocado oil is a good replacement. It will actually make your biscotti crisper.
- Molasses: I used Grandma's brand unsulphured molasses.
See the recipe card below for exact quantities.
How to Make Gingerbread Almond Flour Biscotti
- Whisk the dry ingredients, including flours and spices, together.
2. Cream butter and sugar. Beat in eggs, vanilla, and molasses.
3. Mix the dry ingredients into the wet mixture.
4. Press the dough out onto a parchment-lined baking sheet.
5. Bake for 30 minutes. Cool for 10.
6. Slice into cookies and spread out.
7. Bake the sliced cookies a second time and spread out on a wire rack to cool.
OPTIONALLY, drizzle the biscotti with icing.
See the recipe card below for detailed instructions.
Here are Some More Almond Flour Biscotti Recipes for You to Try
If you made these gluten-free biscotti, please leave a star rating and comment below!
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Recipe
Gluten-Free Gingerbread Biscotti Recipe
Equipment
Ingredients
- 1¼ cups white rice flour
- 1 cup almond flour
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- â…› teaspoon ground nutmeg
- ¼ cup butter at room temperature
- ½ cup raw sugar
- 3 large eggs at room temperature
- 2 tablespoons molasses
- 1 teaspoon pure vanilla extract
Optional Icing
- 1 tablespoon coconut butter at room temperature
- 1 tablespoon liquid honey
Instructions
- Preheat the oven to 325℉ (163℃). Line a baking sheet with parchment paper.
- In a medium mixing bowl, whisk the dry ingredients together.1¼ cups white rice flour1 cup almond flour2 teaspoons ground ginger1½ teaspoons ground cinnamon1 teaspoon xanthan gum1 teaspoon baking powder½ teaspoon fine sea salt½ teaspoon ground allspice¼ teaspoon ground cloves⅛ teaspoon ground nutmeg
- In a larger bowl, beat the butter until it's light and fluffy, either by hand or with an electric mixer. Beat in the sugar until it is smoothly creamed into the butter. Then beat in the eggs, vanilla, and molasses.¼ cup butter½ cup raw sugar3 large eggs2 tablespoons molasses1 teaspoon pure vanilla extract
- Mix the dry flour mixture into the wet batter.
- Press the dough out into a long, flat shape, about 4 inches wide, on the parchment-lined baking sheet. Bake it for 30 minutes.
- Remove the baked "log" and set it on a wire rack to cool for 10 minutes.
- Using a bread knife, cut crosswise into ½-inch thick slices. Spread these slices, on their sides, back onto the baking pan and bake for another 20 minutes.
- Cool on a wire rack and enjoy as is or drizzle on optional icing.
- OPTIONAL ICING: Cream some coconut butter in a small bowl, working it until it becomes smooth. Then stir in honey gradually until the icing becomes a good consistency for decorating. You may need as much honey as you have coconut butter, or even twice as much. Once the icing has reached a good consistency, transfer it to a ziplock bag. Cut a very tiny hole in the corner of the bag and squeeze icing over your cooled biscotti.
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