Gluten Free Biscotti with Ginger And Chocolate
True, we are not the only ones who saw Biscotti for the first time as children, secretly stolen from an old box at grandma’s? Oh, the memories. Well, get ready to be transported, friends, because these gluten-free Biscotti have all the crunchy, sweet goodness of a classic Biscotti, but with a refined twist!
Inspired by our Orange and almond Biscotti, these 10-ingredient cookies are sweet and spicy (hello, chocolate and candied ginger!) and full of the best delicate flavors of classic Italian pleasure. Dive into a cup of coffee or hot chocolate and discover how all your Biscotti dreams come true! Let’s show you how to do it!
What Is Biscotti?
Biscotti is a sweet, dry, crispy oval biscuit from a town in Tuscany, Italy, called Prato. There it is more commonly known as Cantuccini and is often served with a dessert plonk called Vin Santo.
The word “Biscotti” comes from the medieval Latin word biscoctus, which means cooked twice. It was a popular cooking technique in Roman times for preserving food and gives the biscuit the dry and crispy texture that makes it perfect to be combined with a drink.
Although Biscotti is traditionally made with flour, sugar, eggs and almonds or pine nuts, the following is a vegetable adaptation, gluten-free and nut-free.
How to make gluten-free Biscotti
The basis of this dough starts with coconut oil, cane sugar and applesauce for wet ingredients. The combination with brown rice flour, tapioca starch and finely ground corn flour gives Biscotti perfectly crispy but also tender!
Baking soda adds lightness, while sea salt, chopped candied ginger, and optional Vanilla and orange zest add a complex flavor to the Biscotti with every bite.
The dough is made in the form of a dense ball, then we divide it into two rods that form the basis for the subsequent formation of the classic Biscotti shape.
After cooking for 30 minutes, the stems dry slightly and are ready to be carefully cut into 1-inch sticks.
The baguettes are turned sideways and cooked again to become golden and crispy.
Finally, we like to drizzle with melted chocolate (or dip it) to add sweetness to the spice!
We hope you will love this biscotti! It is:
Crispy Soft Ginger infused Chocolate-tempered Easy to do & So delicious!
Enjoy as a snack or Dessert, or make a batch as gifts this holiday season. We like to serve with hot tea, coffee, hot Toddies, hot chocolate or pumpkin spice latte or Chai Latte. Or take the more traditional route and dip into an Italian dessert plonk!
More gluten-free cookie recipes
Gluten-free biscotti with ginger and chocolate
A gingerbread, chocolate dipped, orange-infused take on classic Italian Biscotti! Gluten free, vegan and only 10 ingredients required!
Ingredient
US common-metric
- 1/2 Cup melted coconut oil
- 1/2 Cup Organic Cane Sugar
- 1/2 Cup Applesauce
- 1 tsp Vanilla extract (optional)
- 1 ¼ cup brown rice flour
- 1 cup tapioca starch*
- 1/3 cup finely ground corn flour (or even more brown rice flour)
- 2 tsp Baking soda
- 1/4 tsp sea salt
- 1 tsp orange peel (optional)
- 1/2 cup chopped candied ginger (or crystallized ginger)
- 3/4 cup vegan semi-sweet chocolate chips (we love Enjoy Life/ / or sub Dark Chocolate for less sweetness)
Instruction
Preheat the oven to 176 ° C and lay out a baking sheet with parchment paper.
In a medium mixing bowl, whisk melted coconut oil and sugar until well combined. Add applesauce and Vanilla as an option. Whisk until homogeneous.
Add brown rice flour, tapioca starch, corn flour, baking powder, salt and possibly orange peel. Stir until there are no pockets of flour left. Add chopped candied ginger and mix well. The dough should be thick and moist.
Leave the dough in the refrigerator for 5 minutes. It’s good if it looks a little oily – this makes it less brittle when cutting.
When you are ready for baking, divide the dough into two equal amounts. Place each quantity on the parchment-covered baking sheet and form into long thin rods (~3 inches wide and 1 inch high). Try to make them as uniform as possible in size and shape so that they cook evenly.
Bake for 30 minutes, then remove from the oven and allow to cool slightly.
Once they are slightly cooled, cut the Biscotti with a very sharp serrated knife so that they are about 1 inch thick. Be very gentle at this stage — candied ginger can get in the way of the knife. Put the Biscotti back on the baking sheet and bake again for 8-10 minutes on each side until golden brown (16-20 minutes in total).
Remove the Biscotti from the oven and let cool.
Meanwhile, place the chocolate chips in a small glass or metal bowl. Carefully place the bowl on a saucepan with boiling water. Heat with a spatula or spoon, stirring occasionally, until melted and no lumps remain (~5 minutes).
You can also melt the chocolate in a heat-resistant bowl in the microwave in 20-second increments until it is melted.
Remove chocolate from heat.
Once the Biscotti are fresh, you can dip them in the chocolate for a more classic look or drizzle the chocolate all over the Biscotti.
Place on a baking sheet covered with parchment to put the chocolate. To speed up the setting, Pop into the freezer.
Otherwise, let stand at room temperature until completely set.
Store covered at room temperature for 3-4 days (we found a large jar is ideal for storage). Stored in the freezer for up to 1 month if tightly closed. Enjoy with hot tea, coffee, hot Toddies, hot chocolate or a Pumpkin Spice latte or chai Latte!
Tags: Biscotti, Chocolate, Gluten