Gluten-Free Biscotti with Ginger & Chocolate
A gingery, chocolate-dipped, orange-infused take on classic Italian biscotti! Gluten-free, vegan, and just 10 ingredients required!
Servings 16 (Biscotti)
Ingredients
- 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)
Instructions
- 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.
- Store covered at room temperature for 3-4 days (we found a large jar is ideal for storage). Will keep in the freezer for up to 1 month if well sealed. Enjoy with hot tea, coffee, hot toddies, hot chocolate, or a pumpkin spice latte or chai latte!
Video
Notes
*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.
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition (1 of 16 servings)
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