Gluten-Free Hazelnut Gingerbread Biscotti
Prep time
Cook time
Total time
Serves: 1 dozen
  • 2 T. olive oil
  • ⅓ cups sugar
  • 1 t. vanilla extract
  • 1 eggs
  • 2 Tablespoons Molasses
  • 1 cups gluten-free flour blend
  • ¼ teaspoon xanthan gum (omit if your blend contains it)
  • ⅛ t. salt
  • ½ t. baking soda
  • 1 teaspoon ginger
  • ½ teaspoon cloves
  • ½ t. cinnamon
  • ⅔ cup toasted, chopped hazelnuts
  1. Preheat the oven to 300℉. Line a large baking sheet with parchment paper, lightly sprayed with cooking spray, or a baking mat.
  2. In the bowl of your stand mixer with the paddle attachment on, combine olive oil, sugar, vanilla, egg, and molasses, beating well.
  3. In a separate, large bowl, combine gluten-free flour blend, xanthan gum (if needed), salt, baking soda, ginger, cloves, and cinnamon.
  4. Add the dry ingredients into the wet ingredients, mixing until just incorporated. Add the hazelnuts to the dough, mixing on low speed for about 30 seconds.
  5. Turn the dough out onto your prepared baking sheet, and form into a long log, about 3-4 inches wide, 1 inch thick, and just shy of the length of your baking pan. Wet your hands as needed during this process, as the dough will be very sticky!
  6. Bake the biscotti for 35 minutes. Remove from the oven, but do not turn the oven off, and allow the biscotti to cool for at least 20 minutes.
  7. Using a sharp, serrated knife, gently cut the biscotti into 1-inch wide slices. Turn each biscotti on it’s side, and bake for another 15 minutes, or until hard and lightly browned.
  8. Dunk in coffee or eggnog, and enjoy!
Recipe by Grain Changer at