Surely we’re not the only ones who first experienced biscotti as kids, secretly stolen out of an old tin at grandma’s house? Oh, the memories. Well, prepare to be transported, friends, because these gluten-free biscotti have all the crunchy, sweet goodness of a classic biscotti, but with a sophisticated twist!
Inspired by our Orange Almond Biscotti, these 10-ingredient cookies are sweet and spicy (Hello, chocolate and candied ginger!) and full of all the best delicate flavors of the classic Italian treat. Dip in a warm cup of coffee or hot chocolate, and experience all your biscotti dreams come true! Let us show you how it’s done!
What Is Biscotti?
Biscotti is a sweet, dry, crunchy, oval-shaped cookie that originated in a city in Tuscany, Italy, called Prato. There, it’s more commonly known as cantuccini and is often served with a dessert wine called Vin Santo.
The word “biscotti” comes from the medieval Latin word biscoctus, which means twice-cooked. It was a popular cooking technique during Roman times for food preservation and is what gives the cookie the dry, crunchy texture that makes it perfect for pairing with a beverage.
Though biscotti is traditionally made with flour, sugar, eggs, and almonds or pine nuts, the following is a plant-based, gluten-free, and nut-free adaptation.
How to Make Gluten-Free Biscotti
The base for this dough starts with coconut oil, cane sugar, and applesauce for the wet ingredients. Combining these with brown rice flour, tapioca starch, and finely ground cornmeal results in perfectly crispy but also tender biscotti!
Baking powder adds lightness, while sea salt, chopped candied ginger, and optional vanilla and orange zest infuse the biscotti with complex flavor in every bite.
The dough comes together as a dense ball and we then divide it into two logs that create the foundation for later forming the classic biscotti shape.
After baking for 30 minutes, the logs dry out slightly and are ready to carefully slice into 1-inch sticks.
The sticks are flipped on their sides and baked again to become golden brown and crispy all around.
Lastly, we like to drizzle with (or dip in) melted chocolate to add sweetness to the spice!
We hope you LOVE this biscotti! It’s:
Easy to make
& SO delicious!
Enjoy as a snack or dessert, or make a batch as gifts this holiday season. We love serving with hot tea, coffee, hot toddies, hot chocolate, or a pumpkin spice latte or chai latte. Or take the more traditional route and dip in an Italian dessert wine!
More Gluten-Free Cookie Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Servings 16 (Biscotti)
- 1/2 cup coconut oil, melted
- 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 cornmeal (or sub more brown rice flour)
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1 tsp orange zest (optional)
- 1/2 cup chopped candied ginger (or crystallized ginger)
- 3/4 cup vegan semi-sweet chocolate chips (we like Enjoy Life // or sub dark chocolate for less sweetness)
Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together the melted coconut oil and sugar until thoroughly combined. Add the applesauce and optional vanilla. Whisk until well incorporated.
Add the brown rice flour, tapioca starch, cornmeal, baking powder, salt, and optional orange zest. Stir until no flour pockets remain. Add in the chopped candied ginger and give it a good stir. The dough should be thick and moist.
Let the dough rest in the fridge for 5 minutes. It’s okay if it seems a little oily — this makes it less fragile when cutting.
When ready to bake, divide the dough into two equal amounts. Place each amount onto the parchment-lined baking sheet and shape into long skinny logs (~3 inches wide and 1 inch tall). Try to make them as uniform in size and shape as possible so they bake evenly.
Bake for 30 minutes, then remove from the oven and let cool slightly.
Once slightly cooled, use a very sharp serrated knife to cut the biscotti so they are about 1 inch thick. Be very gentle at this point — the candied ginger can get in the way of the knife. Place the biscotti back onto the baking sheet and bake again for 8-10 minutes on each side until golden brown (16-20 minutes total).
Remove the biscotti from the oven and let cool.
Meanwhile, add the chocolate chips to a small glass or metal bowl. Carefully place the bowl on top of a saucepan with simmering water. Heat, stirring occasionally with a spatula or spoon, until melted and no lumps remain (~5 minutes). You can also melt the chocolate in a heat-proof bowl in the microwave in 20-second increments until melted. Remove chocolate from heat.
Once biscotti are cool, you can dip them into the chocolate for a more classic look or drizzle the chocolate across the whole biscotti.
Place on a parchment-lined baking sheet to set the chocolate. To speed setting, pop in the freezer. Otherwise, let sit at room temperature until completely set.
*We tested arrowroot starch in place of tapioca starch and found it spreads and does not work.
*Nutrition information is a rough estimate calculated without optional ingredients.
Serving: 1 biscotti Calories: 232 Carbohydrates: 35.1 g Protein: 1.7 g Fat: 10 g Saturated Fat: 7.4 g Polyunsaturated Fat: 0.2 g Monounsaturated Fat: 0.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 100 mg Potassium: 118 mg Fiber: 1.5 g Sugar: 11.1 g Vitamin A: 9 IU Vitamin C: 0 mg Calcium: 54.3 mg Iron: 1.6 mg