Gingerbread Biscotti
These Gingerbread Biscotti are the perfect complement to your hot cocoa or coffee during this holiday season! They are full of warm spices, natural sugar, and healthy flours.
Winter break is just around the corner and I can not wait for quiet mornings drinking coffee and dipping biscotti in it. Each bite tastes like the holidays!
Ingredients
Dry Ingredients
- Almond Flour: I like to use almond flour as opposed to all-purpose because it contains fewer carbs and provides a lot of protein.
- Coconut Flour: I like to mix coconut flour with almond flour because it is a little sweeter
- Tapioca Flour: This flour is gluten-free and will help thicken the dough and make the cookies crispier. A little bit goes a long way.
- Baking Powder
- Salt
- Ground Ginger
- Nutmeg
- Cinnamon
Wet Ingredients
- Softened Coconut Oil: I love baking with coconut oil. It is a great substitute for butter or other oils.
- Coconut Sugar: Coconut sugar is a natural sugar that is paleo-friendly and adds the perfect amount of sweetness.
- Eggs: Help hold everything together!
- Blackstrap Molasses: What is gingerbread without molasses! Blackstrap molasses has more nutrients than other types of molasses.
- Vanilla Extract
Additional Ingredients:
- Chocolate: I used Hu Chocolate Gems. They are made with organic cocoa, coconut sugar, and cocoa butter and melts perfectly.
- Sprinkles: I used Super Natural Ugly Christmas Sweater Sprinkles. The shapes are fun in addition to being gluten-free, vegan, free of artificial dyes, and soy-free. Do you know how some sprinkles can taste waxy? These taste great.. you just want to snack on them!
How do I make these biscotti?
Preheat the oven to 350F and line a baking sheet with parchment paper.
In a medium bowl, mix almond flour, coconut flour, tapioca flour, baking soda, salt, ground ginger, nutmeg, and cinnamon. Next, in a larger bowl, mix eggs and coconut sugar. After that, mix in softened coconut oil, blackstrap molasses, and vanilla extract. Next, add dry ingredients to the wet and stir until well combined.
Divide the dough in half making a ball out of each half. Then pat the dough between your hands to shape it into a log. The log should look like an oval and be 3 inches by 7 inches.
Bake for 25 min. When cool enough to touch, cut the cookies into half-inch thick diagonal slices. Place sliced biscotti back on the cookie sheet and bake for ten more minutes at 350F.
Allow the cookies to cool completely before eating or dipping them in chocolate.
Once they are cooled and you want to dip all or some of them in chocolate, follow these steps.
Melt 1/4 cup of chocolate chips in the microwave in 30-second increments until melted completely. After that, dip the bottom of the biscotti in melted chocolate. Sprinkle with sprinkles! Allow the chocolate to cool and then enjoy!
Enjoy these gingerbread biscotti with some coffee or hot cocoa! These cookies make the perfect dipping cookie!
Looking for more holiday favorites? Try these!
Gingerbread Biscotti
Ingredients
Dry Ingredients
- 1 cup almond flour
- 1 cup coconut flour
- ¼ cup tapioca flour
- 1 tsp salt
- 2 tsp ground ginger
- 1 tsp nutmeg
- 1 tsp cinnamon
Wet Ingredients
- ¼ cup softened coconut oil
- ¾ cup coconut sugar
- 2 eggs
- 2 tbsp blackstrap molasses
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper.In a medium bowl, mix almond flour, coconut flour, tapioca flour, baking soda, salt, ground ginger, nutmeg, and cinnamon.
- Next, in a larger bowl, mix eggs and coconut sugar.
- After that, mix in softened coconut oil, blackstrap molasses, and vanilla extract.
- Next, add dry ingredients to the wet and stir until well combined.
- Divide the dough in half, and shape each half into a log shape.
- Divide the dough in half making a ball out of each half. Then pat the dough between your hands to shape it into a log. The log should look like an oval and be 3 inches by 7 inches.
- Bake for 25 min.
- When cool enough to touch, cut the cookies into half-inch thick diagonal slices.
- Place sliced biscotti back on the cookie sheet and bake for ten more minutes at 350F.
- Allow the cookies to cool completely before eating or dipping them in chocolate.
Dipping in Chocolate (optional)
- Once they are cooled and you want to dip all or some of them in chocolate, follow these steps.
- Melt 1/4 cup of chocolate chips in the microwave in 30-second increments until melted completely.
- After that, dip the bottom of the biscotti in melted chocolate.
- Sprinkle with sprinkles!
- Allow the chocolate to cool and then enjoy!