Gingerbread Biscotti

This recipe was adapted from one published in Sunset magazine in 1988. I loved it when I first

saw it and made some changes to make it gluten-free. I used candied ginger and found the

chewy golden bits and milder flavor the best type of ginger to use. Biscotti is a crunchy cookie

that is baked twice to give it a firm texture and is often dunked into beverages like coffee.

Gluten-free biscotti is crisp but not nearly as hard as the wheat version and more likely to fall

apart in liquid just so you know. No one wants a giant floating cookie bit in their drink!

Gluten-Free Gingerbread Biscotti

Dry

2 3/4 cups “Cup4Cup Multipurpose Flour”***

1⁄2 cup almond flour

1 1⁄2 teaspoon “Koda Farms Mochiko”  sweet rice flour

1 1⁄2 teaspoons baking powder

1 tablespoon cinnamon

1 teaspoon nutmeg

1⁄2 teaspoon cloves

1⁄2 teaspoon allspice

1⁄2 teaspoon salt

3⁄4 cup toasted blanched unsalted almonds, chopped

Wet

1 cup white sugar

1⁄2 cup butter softened

3 large eggs

1⁄3 cup molasses

1⁄4 cup fresh minced ginger or minced candied ginger, or 2 teaspoons ground ginger

Preheat oven to 350 degrees. Grease a baking sheet.

In a large bowl, mix dry ingredients with whisk or by sifting. Add chopped almonds and set

aside.

In a medium-sized bowl, combine sugar and butter with a mixer until smooth. Add eggs,

molasses, and ginger and mix to combine.

Add wet mixture to dry ingredients and stir for about 2 minutes. The dough will be a bit goopy

and stiff. Divide the dough into 2 sections and use floured hands (or oiled hands) to manipulate

the dough into a loaf shape on a cookie sheet. It should not be about 1⁄2”-3⁄4” tall.

Bake in a 350-degree oven for 20 minutes or until the loaf is browning around the outside and

springs back when touched in the center. Cool loaves for 10 minutes or until you can handle

them enough to slice. If loaves are stuck to the cookie sheet, use a thin spatula to carefully

dislodge them before cutting. Using a sharp unserrated knife, cut loaves into 1⁄2 slices across the

short end. Place cut side down and return to the oven to crisp. Bake for 10-15 minutes at 350

degrees a second time until slices are slightly brown. I turn slices over halfway through baking

for thorough browning. Cool on a rack. Melt white chocolate and drizzle over the slices for the

desired effect. You can also dip the ends instead of drizzling. Sprinkle melted chocolate with a

small amount of nutmeg for a pretty effect. Store in an airtight container. Share and enjoy!!

***Please check the ingredient list of the flour to check for possible allergens so you can bake safely***

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