Gluten Free Dairy Free Ginger Snap Biscotti
Recipe type: gluten free, dairy free, gfcf, desserts, cookie, biscotti, holiday
Serves: Makes about 18
  • ½ cup corn, potato or arrowroot starch
  • ½ cup tapioca starch
  • ½ cup almond meal
  • 5 tablespoons garbfava flour
  • 3 tablespoons sorghum flour
  • 1½ teaspoons xanthan gum or guar gum
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ⅛ teaspoon ground nutmeg
  • ⅔ cup packed Dixie Crystals dark brown sugar
  • 2 tablespoon molasses
  • 2 large eggs
  • 2 tablespoons gluten and dairy free unsweetened plain milk substitute of choice (I used almond)
  • Topping:
  • ⅓ cup Dixie Crystals granulated sugar
  • Glaze:
  • 1 cup Dixie Crystals powdered sugar
  • 2 to 3 tablespoons gluten & dairy free unsweetened plain milk substitute of choice (I used almond)
  • ¼ teaspoon ground nutmeg
  1. In a bowl, whisk together the gluten free starches and flours, xanthan gum, baking soda, and spices. In the bowl of your mixer blend brown sugar, molasses, eggs, and milk substitute until combined. Add dry ingredients to wet. Mix thoroughly, scraping down mixer as needed. Put biscotti dough into a covered container in the refrigerator for at least an hour, up to overnight.
  2. When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat liner. Put about half the granulated sugar on the parchment in a thin even layer where you will put the dough. Using a spatula, scrape the dough onto the sugar. Use wet hands to smooth biscotti dough into a log ¾" thick and about 14" long. Dust the dough with sugar all around the outside of the biscotti.
  3. Bake in a 350 degree F oven for 30 to 35 minutes until baked through and edges are just starting to become golden. Allow to cool.
  4. When completely cooled, slice the biscotti into ½" slices (I like to cut biscotti at an angle) using a serrated bread knife. Place slices back onto the baking sheet. Bake for 10 minutes on one side, them flip over and bake for 5 minutes more. Allow to cool.
  5. If glazing, mix together powdered sugar, nutmeg and as much milk substitute as need to make a glaze thick enough to drizzle on the biscotti. Allow glaze to harden completely before packing in a tin.
Recipe by Angela's Kitchen at