Get ready to transform your gluten-free baking game with these irresistible gingerbread biscotti that are so delicious, you won't believe they're allergen-friendly! Imagine dunking a perfectly crisp, spice-laden biscotti into your morning coffee, filling your kitchen with the warm, nostalgic aromas of ginger and cinnamon. Whether you're avoiding gluten or simply love a good cookie, this recipe promises to be a game-changer that will have everyone asking for seconds – and begging for your secret recipe!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 24 biscotti
Ingredients
- 1 1/2 cups gluten-free flour
- 1/2 cup brown sugar
- 1/4 cup molasses
- 2 eggs
- 1 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a medium mixing bowl, whisk together the gluten-free flour, ginger, cinnamon, baking soda, and salt until well combined and no lumps remain.
- In a separate large bowl, cream together the brown sugar and molasses until smooth and well incorporated.
- Add eggs to the sugar mixture one at a time, beating thoroughly after each addition to ensure a uniform consistency.
- Gradually fold the dry ingredients into the wet ingredients, mixing until a soft, slightly sticky dough forms.
- Transfer the dough onto the prepared baking sheet and shape into two long, flat logs approximately 12 inches long and 3 inches wide, leaving space between them for spreading.
- Smooth the tops of the logs with a spatula or wet fingers to create an even surface.
- Bake in the preheated oven for 20-25 minutes, or until the logs are firm and slightly golden around the edges.
- Remove from oven and let cool for 10 minutes. Reduce oven temperature to 325°F (160°C).
- Using a sharp serrated knife, cut the logs diagonally into 1/2-inch thick slices.
- Lay the biscotti slices cut-side down on the baking sheet and return to oven.
- Bake for an additional 10-15 minutes, flipping halfway through, until the biscotti are crisp and golden.
- Remove from oven and let cool completely on a wire rack. The biscotti will continue to crisp as they cool.
- Store in an airtight container at room temperature for up to one week.
Tips
- Choose a high-quality gluten-free flour blend for the best texture and taste.
- Make sure your eggs are at room temperature for smoother mixing.
- Don't overmix the dough – this can make gluten-free baked goods tough.
- Use a serrated knife for clean, even cuts when slicing the biscotti logs.
- For extra crispness, let the biscotti cool completely before storing.
- Consider adding a white chocolate drizzle or rolling in chopped nuts for additional flavor and texture.
- Store in an airtight container to maintain their satisfying crunch.
- These biscotti make excellent homemade gifts – package them in cute mason jars for a personal touch!
Nutrition Facts
Calories: 95kcal
Carbohydrates: 18g
Protein: 2g
Fat: g
Saturated Fat: g
Cholesterol: 25mg
