I'm getting busy with holiday stuff, and I've been craving a slightly sweet, slightly spicy biscotti. So here we go.
This is so easy to make and you can roll, freeze, and then just defrost the dough whenever the moment strikes. It goes great with tea, coffee, ice cream, or just solo.
And of course, feel free to dip the biscotti in chocolate.
As featured in
Gingerbread Biscotti
If the biscotti get a bit soft after a day or so you can dry them out in the oven for about 10 minutes at 300°F (150°C, or gas mark 2). After baking time, if they're still moist, you can turn off the oven and leave them in the oven a bit longer.You can roll it into a log shape and freeze it, or store it in a frozen ball, tightly sealed in either case. I usually go with the dimensions that are how wide and thick I want the biscotti to be. That said, I estimate most of my logs to be about 12 inches by 4 inches by about 1 inch.For SCD, use honey.
Servings: 16 biscotti
Calories: 127kcal
Ingredients
- 2 cups blanched almond flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon ground cloves
- ⅓ cup honey or maple syrup
- 4 tablespoons unsalted butter, softened or melted
Instructions
- Preheat your oven to 350°F (175°C, or gas mark 4).
- Prepare a baking sheet with parchment paper or a non-stick baking mat.
- Blend the flour, salt, baking soda, cinnamon, ginger, and cloves together in a mixing bowl.
- Add the honey and butter to the dry ingredients and blend well until a soft dough forms.
- Shape the dough into a log. I usually go with the dimensions that are how wide and thick I want the biscotti to be. That said, I estimate most of my logs to be about 12 inches by 4 inches by about 1 inch. I use the parchment paper to roll the dough.
- Place the dough log on the baking sheet and bake for 20 minutes.
- Cool the baked log for 10 minutes, or until it's cool enough to slice.
- Turn the oven down to 300°F (150°C, or gas mark 2).
- Slice the dough log into biscotti, and then turn the biscotti on their side.
- Place the biscotti back in the oven for 15 minutes. Take them out again, flip the biscotti over to the other side, and then place them back in the oven for another 15 minutes.
- Cool the biscotti for at least 30 minutes.
- Store in a dry, sealed contained in the refrigerator. You can also freeze the biscotti.
Nutrition
Calories: 127kcal | Carbohydrates: 9g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 87mg | Potassium: 7mg | Fiber: 2g | Sugar: 6g | Vitamin A: 125IU | Calcium: 32mg | Iron: 1mg
Gladys says
Hi Comfy Belly,
I have not come across your recipes for long, long while.
I discovered you way back in 2011 when beginning to bake with coconut flour and I baked your Vanilla cupcakes…then had my neighbour taste test them. She had no clue they were low carb (I subbed xylitol as sweetener)
and healthy! Now days I use Monk fruit sweetener.
Over the years, I have shared your Vanilla cupcake recipe with so many people. Everyone loves it. It is easy and delicious!
And here…biscotti! You have my full attention!
But I do not eat maple syrup or sugar,..,I will sub Monk Fruit…and to bind…just use 4 tbsp water…and no butter…I do believe in the low carb world…an almond flour cookie does not require that extra fat…the almond flour is full of its own fat. ….
And water will bind it into a batter…I am pretty sure of this fact.
I cannot wait to bake these!
Lately I have been looking for a ginger bread “fix!” Thank you.
Regards,
Gladys
Toronto, Canada
Thanks, Gladys!
MC says
I'm going to be baking this recipe for the first time. But it all the biscotti recipes I have made throughout the years, every single one of them indicates the length or width of the log. This is very unclear so I will figure it out based on the texture of the log and how easy it could be rolled. I would definitely put in some more information it's just probably the most ambiguous recipe I've ever read. Having said that I'm still going to give it a try
I usually go with the dimensions that are how wide and thick I want the biscotti to be. That said, I estimate most of my logs to be about 12 inches by 4 inches by about 1 inch. If you're not comfortable with the recipe then you're under no pressure to make it.
Terri Sanfilippo says
I tried this recipe, weighing the ingredients as instructed, but my "dough log" flattened after the initial 20 minute baking. After slicing the log in step 9 I wasn't able to lay the biscotti on their side to continue baking. What did I do wrong?
Erica says
You don't bake the log. You slice it and bake it twice. Biscotti is a 2x baking of the same cookie. Hope that helps.
Cynthia M Worden says
I haven't tried this yet but to clarify, the instructions states to bake the log THEN cut and then turn on its side then bake the second time.
Erica says
Yes 🙂 Biscotti is traditionally baked twice, and that's what you're doing here.
Erica says
Hi Cynthia, I know this comment was written a few years ago, but I now see the confusion. I'm not sure why your log flattened however, you can prevent this in a few ways: roll a very round log that is narrow so if it spreads a bit it's not entirely flat. Or, place the log in the freezer or refrigerator for a bit to firm up the dough so it doesn't spread when initially baked. Hope that helps and sorry for the confusion!
Ruby says
wait what? you said bake the log in the instructions and then you said don’t bake the log??
Erica says
Hi Ruby. I see where the confusion is, in my reply to one of the comments and I don't know why I wrote that because you do in fact bake the log unsliced and then slice it and rebake it.
Kim says
Yumm, I'd add candied ginger too
Erica says
great idea!