Gluten-Free Gingerbread Biscotti
Gingerbread biscotti is WHERE IT IS AT. I'm not much of a "baked goods" kinda person but I've always been someone who LOVES something to eat on the side of me downing several cups of coffee. Initially, I wanted to bake cookies, but, the more I thought about it, the more I realized how much I love the flavor combination of gingerbread and coffee. So, the idea of gingerbread biscotti was born!
If I'm being totally honest, I struggled to make these. The final result (the below recipe) took five attempts, but I think this one is a winner! The biscotti is easy to bite into, yet doesn't fall apart when dunked into hot coffee! Plus, the sweetness that the date sugar provides is just enough to add a delicious level of flavor, yet isn't overpowering enough to spike your blood sugar and then make you feel like you're going to fall asleep 30 minutes later.
This is a perfect recipe option if you're having family over for the holidays or heading to a holiday party! Try the recipe out and let me know what you think!
This recipe is sugar-free, gluten-free, and vegetarian.
Prep time: 15 mins
Total time: 1 hour, 15 mins
1/3 cup unsalted butter
1 cup date sugar
3 large eggs
1/4 cup molasses
1 tsp vanilla extract
3 1/4 cups gluten-free flour
1 tbsp baking powder
1 1/2 tbsp ginger
2 tsp cinnamon
1/2 tsp cloves
1/4 tsp nutmeg
1/2 tsp salt
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper and set aside.
- In a medium bowl with an electric mixer, mix together butter and date sugar until well-combined.
- In the same bowl, add eggs, molasses, and vanilla extract.
- In a separate bowl, whisk together dry ingredients.
- Slowly add dry ingredients to bowl of wet ingredients; mix together with electric mixer until well-combined.
- Divide dough into two equal parts; roll each section into long roll and press down to 1/2 inch thickness.
- Lay the two pieces on cookie tray and bake for 25 minutes.
- Allow to cool for 15 minutes.
- Reduce oven heat to 325 degrees.
- Using a knife, cut dough widthwise and then again lengthwise into 2 inch pieces; separate pieces on baking sheet and return to oven. (NOTE: the areas of the roll that were wider, I cut into thirds).
- Bake for 20 minutes; turning once.
- Remove from oven.
- Serve immediately with coffee.