Gluten-Free Hazelnut Gingerbread Biscotti – a few of my favorite things, all wrapped in one perfect Christmas cookie package!
Anyone else doing a little last minute Christmas cookie baking? ?
For those of you who are WAAAAAAY ahead on your Christmas game: teach me your ways.
For those of you that are right there with me, HIGH-FIVES, because you now have the chance to add one of the most magical Christmas biscotti to your cookie tray: Gluten-Free Hazelnut Gingerbread Biscotti.
Better late than never, right?
We’ve talked about my recent hazelnut epiphany, yes? Ever since I whipped up a batch of my Gingerbread Granola, my mind has been turning non-stop, thinking about what other traditional recipes I can shove hazelnuts and gingerbread spice into.
Since biscotti-making is a weekly occurrence at our house (gotta keep that Italian hubby happy!), it was an obvious choice, and, you guys: Christmas miracle. These little brown babies are just too good!
As you may know, “Biscotti” means twice-baked in Italian. These cookies go through not one, but TWO rounds in the oven (← that little tid bit brought to you by: captain obvious ?). It’s what makes these cookies so delightfully crispy-crunchy, and oh-so dunkable.
Side note on the topic of DUNKING: gluten-free hazelnut gingerbread + spiked eggnog. Yes, just… yes. ?
To make these cookies, you’ll first bake the dough in one, large log, the length of a sheet pan. After the first bake is done, you’ll want to let the biscotti rest a bit so they don’t crumble when you cut them, then you’ll slice them up, Flip ’em on their sides, and send them into the oven for round two.
Sounds easy, doesn’t it? That’s because it is! For some reason biscotti has a reputation for being difficult, but really, it’s just a lot of waiting. Yeah, waiting isn’t my favorite thing either, but it’s totally worth it. Cross-my-heart-and-hope-to-die.
If you want to make this biscotti extra festive, dip each cookie in some melted chocolate, and then sprinkle with some Christmas sprinkles before the chocolate is set. I mean, Christmas is basically a code word for “drench it in chocolate.” AMIRITE?
I usually dunk half of my batch in white chocolate, and then leave the other half plain for the chocolate haters (do those people even exist?!??❤️?)
Anthony, who usually opts for the more “healthy” ? undipped biscotti, gobbled up the white chocolate dipped gingerbread biscotti in no time flat. The icing on the
cake cookie, for sure.
Even if you are one of those “had-all-my-presents-wrapped-and-cookies-baked-by-September” kind of people ?, let me just say that these gluten-free hazelnut gingerbread biscotti are so delicious, you won’t think twice about making them mid-July, gingerbread flavor or not. (You know, when you start to prep for next Christmas ?)
MERRY CHRISTMAS, EVERYONE!
- 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
- Preheat the oven to 300℉. Line a large baking sheet with parchment paper, lightly sprayed with cooking spray, or a baking mat.
- In the bowl of your stand mixer with the paddle attachment on, combine olive oil, sugar, vanilla, egg, and molasses, beating well.
- In a separate, large bowl, combine gluten-free flour blend, xanthan gum (if needed), salt, baking soda, ginger, cloves, and cinnamon.
- 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.
- 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!
- 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.
- 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.
- Dunk in coffee or eggnog, and enjoy!
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