Loaded with fragrant gingerbread spices, these Gluten Free Gingerbread Biscotti are crunchy cookies perfect for dipping in coffee, tea, or cocoa.
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I used to not like gingerbread cookies. But then I made soft gingerbread cookies and was totally sold. I rolled the dough extra thick and made several dozen of them and brought them to my daughter's kindergarten class. We spent the morning decorating the cookies with the kids and had so much fun! By the end of the morning, the cookies were loaded with frosting and TONS of sprinkles, haha! After lunch they got to devour their masterpieces.
Now that my gingerbread tastebuds are expanding, I thought I'd give biscotti a try. These gluten free gingerbread biscotti have that wonderful blend of spices we love, but this time in a crunchy, dunkable cookie. They're beyond easy to make and will last longer than your typical cookie due to the double baking method. So they're perfect for gift giving or hoarding all for yourself (I won't judge!).
gather your ingredients for gingerbread biscotti
- Black pepper -- not a usual ingredient in gingerbread (although not unheard of), it really adds a little bit of spice that hits you towards the end.
- Candied ginger -- I love, love, love the taste and chewy texture that candied ginger offers. While it's not essential for these cookies to be successful, if you can find it and want to try it, I think you'll be pleasantly surprised.
- White chocolate -- this is completely optional, but I like my biscotti drizzled with some form of chocolate and white chocolate goes very well with gingerbread spices.
how to make gingerbread biscotti
Whisk together dry ingredients, including all spices, and set aside.
Combine butter and brown sugar and cream together until light and fluffy. Add eggs, vanilla, and molasses and blend well. Stir in dry ingredients until a stiff dough forms.
Divide dough in half. Shape dough into two loaves approximately 2 inches by 12 inches on parchment-lined baking sheet.
Bake until slightly firm to the touch, about 30 minutes. Cool for 10 minutes. Cut into ¾-inch thick slices.
Place cut side down on prepared baking sheet. Bake for 10 minutes, or until crisp.
To drizzle or not to drizzle
If you like white chocolate as much as I do, I'd suggest drizzling each cookie with melted white chocolate. It not only makes the cookies look festive, but also gives them a decadence that can only come from white chocolate.
Simply chop real white chocolate and melt ¾ of it in the microwave at 30-second intervals until smooth. Add the remaining ¼ chocolate and stir continuously until smooth. This is an easy microwave method for tempering chocolate that works like a charm. Drizzle each cookie (or dip the ends if that's your thing) and place on parchment paper to set.
Gingerbread biscotti faqs
Biscotti get their hard and crunchy texture from twice baking, first as a whole "loaf" and then again after being sliced into individual cookies. This makes them perfect for dipping in coffee, tea, cocoa, or dessert wine as they hold up well and soften slightly in the hot liquid.
Because of the double baking method and their dry texture, biscotti will keep for at least two weeks. They can also be well wrapped and frozen for longer storage.
Chilling is not usually necessary for biscotti dough as it's already a very firm dough.
more homemade gluten free cookies to make
- Sugar cookies with endless variations
- Peanut butter blossoms
- Perfect chocolate chip cookies
- S'mores cookies
- Thick and chewy oatmeal raisin cookies
- Mexican wedding cookies
- Perfect snickerdoodles
- Brown butter chocolate chunk cookies
- Biscoff style cookies
- Fudge ribbon cookies
- Chocolate thumbprint cookies
- Bowtie cookies
- Caramelized white chocolate ginger cookies
- Ultimate ginger cookies
- Perfect gingerbread cookies
- Perfect ricotta cookies
Looking for a different type of gingerbread cookie this year? Give these Gluten Free Gingerbread Biscotti a try. They're just as spicy, but crunchy and perfectly dunkable.
Gluten Free Gingerbread Biscotti
- 2¼ cups (350g) Kim's gluten free all purpose flour blend (a store bought blend may work, but hasn't been tested)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1½ teaspoon ground cinnamon
- 1½ teaspoon ground ginger
- ¾ teaspoon ground allspice
- ½ tsp ground cloves
- ¼ teaspoon black pepper
- ¼ cup (45g) chopped candied ginger, optional
- 6 tbsp (85g) butter, softened
- 1 cup (200g) brown sugar
- 2 large eggs, at room temperature
- 2 teaspoon vanilla extract
- 2 tbsp (40g) molasses
- 1-2 tablespoon powdered sugar for dusting, optional
- melted white chocolate or coating chocolate, optional, for decorating
- sprinkles or coarse sugar, optional, for decorating
- Preheat the oven to 350° F. Line baking sheet with parchment paper and set aside.
- Whisk together flour, baking soda, salt, and all spices in a medium bowl and set aside.
- Cream together the butter and brown sugar for about 2 minutes until well fluffy. Add eggs, vanilla, and molasses, beating until well combined.
- Stir in flour until a stiff dough forms. Divide dough in half and, using floured hands, form the dough into two flattened logs about 12 inches long and 2 inches wide on parchment-lined baking sheet. Sprinkle with powdered sugar, if desired.
- Bake for 25-30 minutes, or until slightly firm to the touch. Cool on the baking sheet for 5-10 minutes.
- Cut logs into roughly ¾-inch thick slices and arrange back on parchment-lined baking sheet, cut sides down. Bake for 10-15 more minutes, or until firm to the touch and crisp. They will crisp further upon cooling.
- Cool on a wire rack. If desired, drizzle with melted white chocolate or white chocolate coating and sprinkle with sanding sugar or sprinkles. Store in an airtight container for one week or freeze for 3 months.
Did you make this recipe? Snap a pic and tag @letthemeatglutenfreecake on Instagram so I can see your creation!