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Vegan Gingerbread Biscotti with cranberries, almonds, candied ginger. Easy Crispy Spiced Biscotti Recipe to dunk in a cup of tea. Drizzle with white or dark chocolate. Vegan Recipe. To double, use 1 1/2 tsp baking powder and 1/4 tsp baking soda, double everything else. Use more flour if needed to make a soft dough.
It is the time for ginger everything. These gingerbread biscotti are crunchy, mildly sweet, well spiced and fun to dunk in your favorite cup of tea of hot chocolate. I dunk these in our evening Masala Chai. Fancify the biscotti with melted white or dark chocolate drizzle or icing of choice. Or coat the ends in melted chocolate. These crisp biscotti cookies have cranberries, almonds and candied ginger. Use finely chopped nuts, ginger etc so that the biscotti are easier to slice. For a stronger molasses flavor, use 2 tbsp molasses and 2 tbsp nut butter.
I use nut butter in these biscotti. They can be made completely oil-free. To make these without nuts, use seed butter or tahini or use 2 tbsp oil. The recipe can be easily doubled. Melt some vegan white or dark chocolate and drizzle it on the biscotti. Wrap and gift!
More DIY gifts from the blog
- Mexican Hot chocolate Mix
- Indian Lentil soup in a Jar – Dal tadka Mix
- Cookie Mix in a jar
- Gingerbread Cake for 1 in a jar – GF
- Brownie Mix in a Jar.
Steps:
Make the dough for the biscotti. Shape into a log and flatten into a somewhat rectangle. even out the edges.
Bake for 25+ minutes until the edges are set. Cool for 15 to 25 minutes. Then slice and bake again until crisp.
Cool completely and store. Drizzle with melted vegan chocolate or icing of choice. This recipe is very loosely adapted from Isa’s gingerbread biscotti.
Vegan Gingerbread Biscotti with cranberries, almonds, candied ginger
Ingredients
Wet:
- 1 Tbsp blackstrap molasses
- 1/4 cup non dairy milk
- 2 tsp chia seed meal , or 1 tbsp flax seed meal
- 1/4 cup sugar, 1 tbsp more for sweeter
- 3 tbsp almond butter , or peanut butter
- 1 tsp oil, or use more almond butter
- 1 tsp vanilla extract
Dry:
- 1 cup wheat or Spelt flour
- 1.5 to 2 tsp gingerbread spice, or use 1 tsp ginger, 1/2 tsp cinnamon, a generous dash of ground nutmeg, clove and black pepper
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
Addins:
- 1 to 2 tbsp dried cranberries
- 1 to 2 tbsp finely chopped candied ginger
- 1 to 2 tbsp almond slivers , or chopped pistachios
Instructions
- Preheat the oven to 350 degrees F / 180ºc.
- In a bowl mix the molasses, milk and chia seed meal. Mix and let sit for 2 minutes. Add the rest of the ingredients and mix until well combined. The nut butter will take a minute to mix in.
- In another bowl, whisk all the dry ingredients until well combined.
- Add dry to the wet and mix. Add in the cranberries, almonds, ginger. Mix and make a soft dough. If the dough is too sticky, add 1 tsp or more flour. If too dry, sprinkle a few drops of water at a time to knead in.
- Shape into a log and press down to make a flat rectangle about 9 by 4 inches.
- Bake for 24 to 26 minutes. The edges should be crisp and the center set but should have just a bit of give. Do not let it overbrown. Bake a few minutes longer if baking double recipe (2 logs).
- Cool for 15 to 20 minutes. Slice using a serrated knife. Place the biscotti on the side and bake at 300 degrees F / 150ºc until crisp. 15 to 20 minutes.
- Cool completely. Dress with melted vegan chocolate or icing of choice. Store in a container on the counter for a bunch of weeks.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello, I made these tonight and they are so wonderful! I’ll be making them in bulk to gift to my large family for the holidays. Thank you so much for putting so much effort into your recipes. I’m never disappointed when I cook from your books or blog. <3
awesome!!
Hi Richa,
Instead of ginger powder can we substitute with fresh ginger?
Add ginger juice instead as that will be a stronger flavor. 1 tsp ginger juice
They turned out excellent. Thanks
These are not even 100% done baking yet (just sliced and put back in) and I can tell you they came out amazing! It’s my first time baking biscotti ever also. Thank you for a great recipe!
Hi, I would like to make these for the 4ht of July BBQ. Your recipes are always the best for everything as they come out perfect. So any suggestions for substitute? Flavor wise? I will look for Spelt flour & double it but I need something for summer. Would be very helpful.
Is it possible to sub the nut butter? I used peanut butter and the smell was overpowering. I haven’t tried them yet because they are in the oven, but I am nervous that the peanut butter flavor is going to be overpowering the other lovely spices.
I use almond butter and the flavor is not overpowering. Almond or cashew butter are less strong in terms of flavor, so try those. Also add more spices. Even with the strong PB, the biscotti should taste good.
Hi Richa,
is there any other flavor I could use instead of the ginger? My kiddos are not keen on ginger. How can I make them more amaretto styled without the liquor?
Thanks and these look amazing!
You can use amaretto extract or cherry extract for the flavor. You can also use a combination of molasses + maple/agave to reduce the molasses flavor and add whatever other flavors you like. add chopped raisins or nuts or tutti fruti(candied papaya) etc
Dear Richa,
I do not have molasses or agave, so what could be the next best substitute . Could these be avoided completely.
you can make a thick syrup with jaggery or brown sugar and use that.
Would golden syrup work? Also can they be frozen without affecting the crispness?
yes. yes they can be frozen
I made these and boy were they good. I put in candied ginger, dried cranberries, and pecans, and I dipped one whole side in melted chocolate. I wouldn’t do the chocolate *all* the time, but it was the holidays, what can I say?!
I love that they hardly use any oil. These will be a staple this winter–I’ll also be dunking in chai, mmm…
awesome! yes these go so well with masala chai. spices, ginger and cardamom!
Hi Richa,
Instead of ginger powder can we substitute with fresh ginger?
sure – it will give a slightly different flavour . just squeeze out the moisture after grating/ chopping very finely.
These are so good and so simple! About to adapt it as I’ve run out of molasses…
try maple syrup
Hi i tried making didn’t come out that good may be it was my first attempt to make such thing.It was breaking when i tried cutting.But i must say the taste was so good.Do i need to make my dough more soft??
Hi Naina, you can bake the log a few minutes less if it is getting too crunchy. It depend son your oven. Also, use a sharp serrated knife. I tend to break the crunchy edges too. the slicing gets easier as you move towards the middle.
Made this recipe last night. The biscotti is delicious! Thank you for your consistently easy and wonderful recipes!
Thank you Elizabeth!