These Paleo Gingerbread Biscotti are the perfect crunchy, delicious holiday cookie! Naturally gluten and grain free, they’re a yummy festive treat!
Ingredients
- 1 egg
- 1/2 cup maple syrup
- 1/3 cup coconut oil melted
- 1 tablespoon vanilla extract
- 2.5 cups Bob’s Red Mill Paleo Baking Flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 tablespoon cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
Instructions
- Preheat oven for 350.
- Mix all ingredients together in a large bowl until dough is combined, it will be sticky.
- On a lined baking sheet (I used parchment paper) split the dough into two and form two ‘logs’. (Note: spray your hands with olive oil and it will be easier to shape the dough.)
- Form the ‘logs’ to be 2 inches wide and 1 inch high.
- Bake the biscotti at 350 for 25 minutes until they are starting to get golden brown.
- Remove the cookie sheet from the oven and wait 10 minutes for the biscotti to cool. If you don’t wait, the biscotti will crumble as you slice. With a very sharp knife – slice the biscotti logs so they are about one inch thick.
- Lay the biscotti on one side and bake for 15 minutes. Remove the biscotti from the oven, flip, and bake for an additional 5-10 minutes until they are crisp.
- Allow to cool completely and enjoy!
