Intro: Gingerbread Biscotti (Gluten Free)
These biscotti are as good as the standard flour-based version and go great with coffee or cocoa. Drizzle them with white chocolate, leave plain, or crush and use in place of graham crackers in cookie crusts or rum balls. I like to use them in the crust of pumpkin cheesecake.
Step 1: Ingredients
1 1/3 cup GLUTEN FREE flour mix (I like to use Bob's Red Mill's)
1 teas xanthan gum
½ teas baking soda
¼ teas salt
½ teas ground ginger
¾ teas cinnamon
¼ teas ground cloves
1/8 teas ground nutmeg
2 Tbsp butter or margarine, melted
¾ cup brown sugar
2 tbsp molasses
2 large eggs
1 tbsp milk
1 teas vanilla
1 teas almond extract
½ cup finely chopped or ground almonds
Step 2: Making the Dough
Preheat oven to 350. Line a cookie sheet with parchment paper.
In a bowl, combine GF flour, xanthan gum, baking soda, salt and spice. Set aside.
In another bowl, beat together the butter, brown sugar, molasses, eggs, milk, vanilla, and almond extract.
Stir the dry ingredients into the wet ingredients. Mix until it forms a thin dough then add almonds and mix until combined. The dough may be thinner or wetter than you are used to. This is normal.
Step 3: Cooking
Spoon half of the dough onto your parchment paper into a line about 12" long. Use wet hands to form the dough into a rectangle about 4" wide.
Repeat with the other half of the dough.
Bake 20 minutes in a 350 degree oven. After they come out of the oven, allow to cool and set for 10 minute before proceeding.
Step 4: Adding Crunch
Using a serrated knife, slice the loaves into 1/2" thick pieces. Place back onto the cookie sheet. Bake for 10 minutes. Turn the cookies over and bake another 5-10 minutes until cookies are evenly brown on each side. Cool.
These cookies can be drizzled, frosted or dipped in white chocolate if you'd like.