Gluten-free Gingerbread Biscotti

Here I am, once again, talking about another blogger, who is a wonderful baker, a stylist and photographer. Emma Duckworth is behind the Emma Duckworth Bakes blog, which features wonderful desserts, spectacular photographs, and recipes for all skill levels. I suggest you subscribe to her free emails, because they are a real treat.

Among the recipes she developed, this gingerbread biscotti recipe caught my attention. I don’t usually bake what in America – and apparently in England where Emma is from – is called biscotti. It’s important for you to know that biscotti is the Italian word for cookies, all cookies, any kind of cookie. Biscotti is the plural of biscotto, as in cookies vs cookie. What in America and England is called biscotti, in reality is what in Italy we call Cantucci. They are cookies made in the Tuscan region of Italy, and are traditionally dunked in Vin Santo, a sweet dessert wine.

I am often asked if I have proven recipe for biscotti, and I honestly don’t. I don’t eat them often, and I didn’t eat them often when I was living in Italy either. In some ways my country is still a city state, where traditions and food is so insular that it hardly become custom somewhere else. With exceptions, of course.

Emma Duckworth, though, was very enticing in her presentation of these cookies, and I gave it a go. They came out very tasty, perfect to accompany a cup of tea. But I would probably add some nuts next time, to give them that crunchiness that is so distinctive of these cookies.


Gluten-free Gingerbread Biscotti

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Recipe by Simona Gluten-free Course: RecipesDifficulty: Easy
Prep time


Cooking time




  • 150 g 150 dark brown sugar – 2/3 cup

  • 1 medium 1 orange zest

  • 260 g 260 Simona’s Flour Mix – 1 2/3 cups

  • 1 teaspoon 1 baking powder

  • 1 Tablespoon 1 ground ginger

  • 1 teaspoon 1 ground cinnamon

  • 1/2 teaspoon 1/2 cloves

  • 1/2 teaspoon 1/2 nutmeg

  • 1/2 teaspoon 1/2 salt

  • 2 large 2 eggs

  • 60 g 60 unsalted butter, melted and cooled – 1/4 cup

  • 60 g 60 molasses – 1/4 cup

  • 1 large 1 eggs, for egg wash

  • 1 teaspoon 1 milk, for egg wash

  • 100 g 100 white chocolate bar – one 4 oz bar


  • Preheat the oven to 350°F. In a large mixing bowl, add the sugar and orange zest and using your fingertips, rub the two together for 1 minute. This releases the orange zest oils.
  • Into the bowl with the sugar, add flour, ginger, cinnamon, cloves and nutmeg, baking powder and salt. Make a well in the center, then add the eggs, butter and molasses. Using a rubber spatula, work from the middle out to mix the ingredients until well combined. 
  • When thoroughly mixed, squeeze the dough with floured hands and form it into a rough disc. Use floured hands to shape it into a rectangle (It will make it easier to divide later on). Wrap the disc in plastic wrap and chill for 30 minutes to an hour until it’s easier to handle.
  •  Lightly dust a work surface and your hands with flour. Divide the dough into two with a sharp knife, and using your floured hands, roll each portion into the shape of a log.
    Place each log onto a baking tray and continue to shape the two halves into a 16 inches long x 2 inches wide log. Leave space between the logs, as the dough will spread while baking. 
  • Make an egg wash by whisking the remaining egg and milk in a small bowl. Brush the egg wash over the logs. Bake the biscotti for about 20 to 25 minutes or until firm and golden. Remove from the oven and set aside to cool for 10 minutes.
  • Reduce the heat to 275°F. After 10 minutes, using a sharp serrated knife, cut the logs diagonally into 3⁄4-inch slices. Place the slices back on the parchment-covered baking tray, standing up with a space between each one. If lying the slices down, make sure to flip them over halfway through.
  • Bake the biscotti for another 20-25 minutes or until dry and crisp. Allow them to cool fully. Once cooled, there will still be a little give in the biscotti. If you want very dry, hard biscotti, add another 10 minutes to the baking time. 
  • Melt the white chocolate in a bowl over a pan of simmering water, ensuring the bottom of the bowl does not come into contact with the water. Alternatively, microwave for 30-second increments, stirring between each, until melted.
    Once melted, remove from the heat and dip the top or drizzle chocolate over each biscotti before placing them back onto the baking sheet. Place the baking sheet into the fridge for 10 minutes to help the white chocolate set.

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