These gluten-free and vegan biscotti are perfect for holiday feasts and fika time with flavours like ginger, cinnamon and orange. They are also delightfully crunchy and that is only enhanced by the almonds. Perfect for dunking into your favourite seasonal hot drink and great for gifting too.

It took a second to get the texture right on these – to make them snap without them being too hard. The mixture of all purpose gluten free flour and almond meal needed to be tweaked a couple of times as well as baking times. Now that I share this recipe I feel confident that you will get a great result with a good snap and crunch when using this recipe. All the gluten intolerant friends out there, like myself, will be over joyed to find these on the holiday table or tucked away in a nice tin when gifts are exchanged.

Happy baking lovely reader and happy holidays!

Malin x

 

PS. This recipe is part of this YouTube video comprising three delicious DIY edible holiday gifts along with this chili crisp oil and this spiced winter apple tea blend. Enjoy!

Ginger and Almond Biscotti

Makes roughly 36 biscotti.

INGREDIENTS:

2 tbsp milled flaxseed

0,5 cup unsweetened soy milk

50 g vegan butter, melted

1,5 cups gluten-free all purpose flour

1 cup almond meal

0,75 cup coconut sugar

1 tsp baking powder

1 tsp cinnamon

1 tsp ground ginger

0,5 tsp salt

Zest from 1 large orange

0,75 cup almonds, roughly chopped

5 stem ginger balls in syrup, finely chopped

METHOD:

Preheat the oven to 175 degrees C and line a baking tray with parchment paper.

Combine the milled flaxseed and soy milk in a medium sized bowl and whisk to combine. Set aside for 10-15 minutes while you continue with the other steps. Over time the two will create a loose gel like texture which helps bind the biscotti.

Cut the vegan butter into smaller pieces and melt in a sauce pan over medium low heat. Move the pieces around often and once they are almost melted take them off the heat and allow the rest to melt from the residual heat in the pan. Set aside.

Combine all the dry ingredients, including the spices, in a large bowl. Mix well. Then add the orange zest, chopped almonds and finely chopped stem ginger. Stir gently to disperse the flavourings.

Whisk the melted butter in with the flaxseed and soy milk mixture and then pour all the wet ingredients into the dry. Mix well to combine and don’t worry about over-mixing as this is not possible with gluten free flours.

Once the dough is well mixed divide it in two. Roll each half into a roughly 25 cm log and place it onto the lined baking sheet. Repeat with the second half.

Flatten each log gently, until it is roughly 4-5 cm in width. Slant the outer edges a little to create the recognisable biscotti shape.

Bake for 30-35 minutes in the preheated oven. It should feel mostly firm if you poke it with a finger but it won’t be fully baked yet.

Remove the biscotti logs from the oven and allow to cool and firm up slightly for 20 minutes. Once removed change the oven to 150 degrees C, fan assisted and allow to reset to this temperature.

Once they’re mostly cool cut each log into 1 cm wide biscotti using a serrated knife. Use a gentle back- and forwards motion to cut the pieces and hold the outer edges as you do so as to not let the cookies crumble.

Place the cut biscotti cut side down and bake for another 30-35 minutes or until completely crisp and dry in the centre.

Remove from the oven and transfer the cookies onto a grid to cool completely. Then store in an air tight container for at least a week if not two.

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