Gluten-Free Gingerbread Biscotti Recipe
Gluten-free gingerbread biscotti is made with almond flour, and holds together well without crumbling.
Servings 24 cookies
Calories 106kcal
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
- ⅛ 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 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, ⅛ 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 butter, ½ cup raw sugar, 3 large eggs, 2 tablespoons molasses, 1 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.
Notes
Once your biscotti have cooled completely, store them in an airtight container at room temperature for a couple of days. For longer, keep them in the refrigerator or freezer.
Nutrition
Serving: 1cookie | Calories: 106kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 95mg | Potassium: 45mg | Fiber: 1g | Sugar: 6g | Vitamin A: 94IU | Vitamin C: 0.02mg | Calcium: 30mg | Iron: 0.5mg
