Best Gluten Free Gingerbread Biscotti Recipe (Dairy-Free Option!)
If you’ve missed the satisfying “snap” of a traditional Italian biscotti since going gluten free, this recipe is for you. Infused with molasses, ginger, and cinnamon, these cookies bring all the festive flavors of gingerbread into a sophisticated, dunkable treat.
Table of Contents
Recipe Summary
- Texture: Classic hard crunch that softens perfectly when dipped.
- Flavor: Deep molasses sweetness with a zesty ginger kick.
- Dietary: 100% Gluten-Free with a very easy Dairy-Free swap.
- Shelf Life: Stays fresh for weeks in an airtight container—perfect for holiday gifting!
Ingredient Notes and Easy Swaps:
- GF All-Purpose Flour: Use a high-quality blend that contains xanthan gum.
- Molasses: Use unsulphured molasses for that deep, dark gingerbread color and flavor.
- Spices: A blend of ground ginger, cinnamon, cloves, and a pinch of nutmeg.
- Eggs: These provide the structure needed for the “double bake.”
Substitutions:
- Dairy-Free: Replace the butter with a vegan butter stick (like Miyoko’s) or melted coconut oil.
- Sugar-Free: You can use a brown sugar alternative, but stick to real molasses for the authentic texture.
A Note From My Kitchen
Biscotti can be intimidating because they are baked twice, but don’t worry! The key is letting the logs cool slightly before slicing. If you slice them while they are screaming hot, the gluten-free flour may crumble. Patience is your best friend here.
How To Make Gluten Free Gingerbread Biscotti:
- Whisk Dry Ingredients: Combine GF flour, baking powder, and all spices.
- Cream Butter & Sugars: Beat butter, brown sugar, and molasses until smooth. Add eggs one at a time.
- Combine: Mix the dry into the wet until a stiff dough forms.
- First Bake: Shape into two long logs on a baking sheet. Bake at 350°F for 25 minutes.
- Slice: Let cool for 10 minutes, then slice diagonally into 1-inch thick pieces.
- Second Bake: Lay slices flat and bake again at 325°F for 10 minutes per side until crisp.
Decorating Ideas:
- White Chocolate Dip: Melt GF white chocolate and dip one end of the biscotti.
- Festive Sprinkles: Add red and green sprinkles while the chocolate is wet.
- Crystalized Ginger: Finely chop ginger and press it into the dough for extra zing.
Tips for Perfect Gingerbread Biscotti:
- Use a Serrated Knife: Use a gentle sawing motion when slicing the logs to keep the edges clean.
- Don’t Over-Mix: Mix until just combined to keep the biscotti from becoming too dense.
- Cooling is Crucial: Let them cool completely on a wire rack to achieve maximum crunch.
Frequently Asked Questions:
- Can I freeze these? Yes! They freeze beautifully for up to 3 months.
- Why did my biscotti crumble? You likely sliced them while they were too hot or didn’t use a flour blend with xanthan gum.
- Are they supposed to be very hard? Yes! They are designed for dunking in warm milk or coffee.
Love This Recipe?
Please leave a star rating and a comment below! It helps me reach more gluten-free bakers.
Gluten Free Gingerbread Biscotti (Holiday Favorite)
Equipment
- Baking Sheet
- Parchment Paper
- Electric Hand Mixer
- Serrated Knife
Ingredients 1x2x3x
- 2 ½ cups Gluten-Free All-Purpose Flour
- 1 cup Brown Sugar
- ¼ cup Molasses
- 2 Large Eggs
- ½ cup Unsalted Butter (or Dairy-Free substitute)
- 2 tsp Ground Ginger
- 1 tsp Cinnamon
- ½ tsp Baking Powder
- ¼ tsp Salt
Instructions
- Preheat oven to 350°F and line a sheet with parchment.
- Cream butter, sugar, and molasses. Beat in eggs.
- Stir in dry ingredients until dough forms.
- Divide dough into two logs (approx 10×2 inches). Bake for 25 mins.
- Cool 10 mins. Slice diagonally with a serrated knife.
- Place slices flat. Lower oven to 325°F and bake 10 mins per side.
Notes
Dairy-Free Success: When using vegan butter sticks, ensure they are cold from the fridge. This helps maintain the structure of the logs during the initial bake.
Flour Selection: For the best texture, use a Gluten-Free All-Purpose Flour blend that already includes xanthan gum. If your blend doesn’t have it, add 1/2 teaspoon to the dry ingredients to prevent the biscotti from crumbling.
The “Double Bake” Secret: The first bake sets the shape, while the second bake creates the signature crunch. If you prefer a slightly softer cookie, reduce the second bake time by 2 minutes per side.
Sticky Dough: Gluten-free dough can be tackier than wheat dough. If you find it sticking to your hands while shaping the logs, lightly dust your hands with extra GF flour or use a piece of plastic wrap to help smooth the surface.
Slicing Tip: Always use a serrated (bread) knife. Press down firmly with a light sawing motion. If the logs are too hot, they will crumble; if they are too cold, they will be too hard to slice cleanly. The 10-minute cooling window is the “sweet spot.”
SPECIAL NOTE
If the dough is too sticky to handle, lightly flour your hands with GF flour or slightly dampen them with water to shape the logs.
Nutrition
Serving Size: 1 Biscotti cookie (Recipe yields approx. 18-20 servings)
| Nutrient | Amount Per Serving |
| Calories | 120 kcal |
| Total Fat | 5g |
| Saturated Fat | 3g |
| Cholesterol | 22mg |
| Sodium | 45mg |
| Total Carbohydrates | 18g |
| Dietary Fiber | 1g |
| Sugars | 11g |
| Protein | 2g |
Nutrition Disclaimer
The values provided are calculated using an automated database and are intended as a general guide only. These figures can change based on the specific brand of gluten-free flour blend used (as carbohydrate and fiber counts vary significantly between brands) and whether you choose the dairy-free butter alternative. For those managing specific health conditions like diabetes or celiac disease, we recommend calculating the nutrition using the exact ingredients in your pantry for the most precise results.
