Gluten & Dairy Free Gingerbread Biscotti
Gingerbread is the scent of Christmas for me. I love a spicy cookie to dip in my coffee. This recipes is adapted from the NYT cooking website. The list of spices is lengthy, but worth the effort to assemble. There is no oil in this recipe making the cookies even more crisp and coffee perfect.
Gingerbread Biscotti
Author: Erica Leazenby, MD
Makes: about 18-20 biscotti
Time: about 1 hour
Ingredients:
2 large eggs, room temperature
2/3 packed cup light brown sugar or coconut sugar
1/3 cup granulated sugar
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground cardamom
1 whole star anise, finely ground (about a 1/4 teaspoon)
1 teaspoon instant espresso powder (or 1/2 teaspoon coffee extract)
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 teaspoon almond extract
1/4 teaspoon lemon extract
1 3/4 cup 1:1 gluten-free flour mix (look for a blend that contains xanthan gum)
1/2 cup slivered almonds (optional for additional texture)
2/3 cup dark or semisweet chocolate chips (about 4 ounces)
1 teaspoon coconut oil
Directions:
Heat the oven to 350 degrees (or 325 if using a convection oven). Line a large baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the eggs, both sugars, ginger, cinnamon, nutmeg, cloves, cardamom, star anise, espresso powder, salt, baking soda, almond extract and lemon extract. Beat the mixture on a low speed until all the ingredients are combined, scraping down the bowl and beater as needed, then increase the mixer speed to high and beat for a full 90 seconds or until the mixture is slightly paler, thick and ribbony.
Add the GF flour. Beat on low speed until the flour is mostly combined. Scrape the sides and bottom of the bowl to incorporate any remaining dry bits into the dough. Stir in the almonds if using. The dough will be very sticky.
Divide the dough in half. Lightly flour your hands and mold the dough into two logs about 3 inches wide and 1 inch tall on the lined baking sheet. Bake the logs until they puffs slightly and spreads a little. They will turn golden brown at the edges and will be firm to the touch, about 15-18 minutes.
Remove the logs from the oven and allow to cool for 5-10 minutes. When the logs are cool enough to handle, transfer them to a cutting board. Using a serrated knife, cut the logs at a diagonal into ¾-inch-wide slices. Return the slices to the baking sheet, lying them on their sides. Return the baking sheet to the oven.
Bake the slices for an additional 8-12 minutes, flipping them halfway through. The biscotti should be dry in the centers. Extend the bake time if you like drier, crunchier biscotti. Remove the baking sheet from the oven and allow the biscotti to cool. When the biscotti have cooled completely, turn the slices top sides up.
In a double-boiler or a heatproof bowl set over simmering water, melt the chocolate and coconut oil, stirring until completely smooth. Remove the bowl from the heat using care to not get steam or water in the melted chocolate. Use a small spoon to drizzle the melted chocolate on the tops of the biscotti. Alternately, dip the tops of biscotti in the chocolate. Allow the chocolate to sit at room temperature or in the refrigerator to fully set. The biscotti will last for a few of weeks in an airtight container at room temperature.
More gluten and dairy free holiday treats:
TOASTED MARZIPAN
TIPS TO MAKE YOUR HOLIDAY COOKIES MORE WHOLESOME