My desire for spending a week each December mixing dough, cutting patterns, baking and assembling gingerbread villages has waned over time. But my love of pungent, slightly sweet gingerbread has not. This recipe is one we developed last year during the holidays when there was a threat of snow. Truth is, we never get a real snow here in Atlanta, but that doesn’t stop us from pretending.
While most people flock to the supermarket at the first threat of a flake to stock up on perishables (milk? bread? why??), we take the opposite approach. We hunker down, put on the kettle and bake. Wrapped in furry throws, feet tucked in fuzzy slippers, sipping tea, nibbling biscotti – ah, that’s a winter’s dream!
If no flakes fall? We don’t mind at all. In fact, we quite prefer it that way. An excuse to take an almost snow day with no mess on the roads is ideal.
Whether you’re snowed in, dreaming of being snowed in or take our approach and just like to pretend sometimes, make this biscotti at some point during winter! If you love gingerbread, this is a deliciously easy way to get your fix.
Sugar – I have not tried the recipe with any sugar other than coconut sugar. I suspect even subbing light brown sugar will yield different results (due to more moisture), so be aware if you try it.
Spices – add more cinnamon and ginger if you like; I also enjoy adding chopped homemade candied ginger for extra punch!
Coconut milk – use any milk you like; I’m dairy-free, so I use unsweetened coconut milk from a carton.
Lemon extract – if you’re not a fan of lemon, substitute pure vanilla extract in the icing.
Gluten-Free Gingerbread Biscotti
1 cup coconut sugar
2 tablespoons molasses
2 teaspoons vanilla extract
2 large eggs
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon allspice
½ teaspoon baking powder
1/3 cup confectioners’ sugar, sifted
1 teaspoon coconut milk (from a carton, not a can)
1/8 teaspoon lemon extract
Preheat oven to 325F. Line a large (or two small) baking sheets with parchment paper.
To prepare biscotti, mix sugar, molasses, vanilla and eggs in a stand mixer, beating on high speed until a smooth mixture forms.
In a separate bowl, combine remaining dry ingredients and whisk to blend.
Gradually add dry ingredients to the wet mixture in stand mixer bowl and blend on low just until no dry ingredients remain visible.
Once dough is mixed, divide it into two equal portions and form each into an oblong shape. The shape of the dough is up to you. I prefer longer biscotti, so I make my dough shapes approximately eight inches long and four inches wide; however, some people prefer smaller cookies. If you do, simply make the dough shapes longer and narrower. For example, to serve these to a large group, make the dough shapes about 12 inches long. They will be much narrower and the recipe will yield many more cookies. (The dough should be about 1 inch thick, as evenly as possible throughout.)
Once your dough is shaped on the prepared pan(s), bake approximately 35 minutes or until the top appears dry and golden. Remove the baked cookie slab from the oven and allow to cool on the pan for 5 minutes. Slide the dough off the pan (leaving it on the parchment) onto a cutting board. Cool 5 minutes more.
Place a clean piece of parchment paper on your baking pan; set aside.
Reduce oven temperature to 275F. While the oven is cooling down, use a sharp serrated knife to cut each slab of baked dough into diagonal slices about 1/2-inch thick.
Place the cut cookies, cut side down, onto the freshly lined baking pan. Once the pan is full, return to the oven and bake (at 275F) for 10 minutes. Remove pan from oven, turn each cookie onto the other cut side, then bake 10 minutes more.
After baking remove cookies from oven and place them on a wire cooling rack until cooled completely.
While cookies cool, prepare icing by whisking ingredients together in a small bowl. Drizzle over cooled biscotti and add sprinkles if desired. Allow icing to set at room temperature before storing or serving.