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: 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

US Customary - Metric

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