Biscotti are one of my favourite styles of biscuit, light, crunchy and flavoursome. The ginger gives a great flavour and a little chewiness, while the almonds give crunch and texture. And you can never go wrong with a drizzle of chocolate, as it compliments these biscuits so well. The name Biscotti means ‘twice baked. As you all know, most gluten free baked goods go stale quickly. However, as these biscuits are baked twice, they are quite happy to sit in an airtight container in the pantry for many days and still taste great.
I love ginger anything, which is why I’ve used two different ginger ingredients in this recipe. I used uncrystallised ginger and, for additional gingery flavour, I also added some ginger syrup. There are so many different flavour combinations you can add to biscotti, with the use of different nuts and dried fruits, chocolate, spices and flavoured extracts. So you can make it as plain or as fancy as you like.
126g (4.4 ounces or 1 cup plus 2 tablespoons) almond flour/meal
50g (1.8 ounces or ⅓ cup) sorghum flour
44g (1.6 ounces or ⅓ cup) tapioca starch
28g (1.0 ounces or ¼ cup) corn starch
20g (0.7 ounces or 4 tablespoons) cacao powder
½ teaspoon (2.5ml) xanthan gum
¾ teaspoon (3.75ml) baking powder
¼ teaspoon (1.25ml) salt
60ml (¼ cup) pure maple syrup
39g (1.4 ounces or 3 tablespoons) coconut oil, melted
30ml (2 tablespoons) ginger syrup (I use this brand)
½ teaspoon (2.5ml) pure vanilla extract
1 extra large egg, at room temperature
39g (1.4 ounces or ¼ cup) uncrystallised ginger, finely chopped (I use this brand)
36g (1.3 ounces or a slightly heaped ¼ cup) slivered almonds
Approximately 40g (1.4 ounces) dark chocolate, melted
Preheat the oven to 160C and line a tray with baking paper/parchment.
Add all the dry ingredients to a food processor and give a quick blitz to combine.
In a jug, whisk together the maple syrup, coconut oil, ginger syrup, vanilla and egg. Pour this into the processor and blitz again, scraping down the sides when necessary, as this mixture is stiff and a bit sticky.
Transfer to a bowl and evenly mix through the finely chopped ginger and slivered almonds with a spoon or sturdy spatula.
Roll the dough into a sausage shape. I find the easiest way to do this is by rolling the dough between my hands. Then place it back on the tray and flatten it out.
Your biscotti dough should be approximately 26cm long and 12cm wide and 1cm thick.
Bake for approximately 25 minutes, until it is lightly browned and feels firm to the touch. Remove from oven and let it cool for 1 hour, as allowing it too cool makes it easier to slice. Turn the oven down to 125C.
Slice the biscotti into 1½ cm pieces with a sharp, serrated knife at a 45-degree angle.
Lay it flat on the prepared tray and return to the oven for approximately 12-13 minutes until lightly browned. Flip the biscotti and bake for another 12-13 minutes. Once baked, the biscotti will be crisp and firm all over. Immediately transfer the biscuits to a wire rack to cool completely.
You can microwave the chocolate until melted or you can melt the chocolate the old fashioned way. Heat some water in a small saucepan and place glass bowl over the top (make sure the base of the bowl doesn’t touch the water). Once the water has boiled, turn it off. Add the chocolate to the bowl and stir frequently until melted. I place a piece of baking paper/parchment underneath the cooling rack to catch any drips from the chocolate. Use a teaspoon to lightly drizzle over the melted chocolate across the biscotti, then allow it to set before storing in an airtight container.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8