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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.
These are currently in the oven and smell delicious! I love your recipes – thank you! Do you think the recipe would work as it is written if I made the dough into normal cookie circle shapes in the future?
yes shouldbe fine. Check earlier so that the cookies dont overbake or burn.
I’ve made 3 batches of these and very much enjoyed them. I subbed some different fruit and nut combos. I am planning on making a few kinds for holiday gifts and would love your thoughts on some variations:
> I’d like to make up a chocolate dough. I was thinking I’d add melted chocolate for one batch (from a dark chocolate bar requiring no additional sugar). Should I just count it toward the total liquid?
> I’m assuming chocolate chips would not work out due to the double bake.
> Any sub ideas for the nut butter and molasses? I like them but want to end up with some flavor variety among the doughs.
Big fan of this blog… I’ve definitely branched out from my usual culinary ruts since following it. Thanks so much for sharing!
1. Yes, also add some cocoa powder inthe dry
2. Mini chocolate chips willbe fine.
3. oil or oil+ applesauce and maple syrup
Great! Thanks so much! I love the flexibility you build into your recipes and I really REALLY love how you often point out what an ingredient’s function is. I learn so much here. Thanks again 🙂
Made these for the second time today that’s how good they are! I subbed date sugar for the regular sugar and they turned out great!!! My mom said she doesn’t like biscotti normally but thought these were delicious!! Great recipie!
awesome!
I substituted the gingerbread spice, ginger, cranberries, and almonds for a Middle-Eastern-esque vibe with cardamom, dried rose petals, raisins and pistachios. It worked well though I was a little light-handed with the cardamom and rose.
I used white wheat flour but next time would try spelt – would this alter the baking time at all?
(Reviewed above)
I made these yesterday to give as Christmas gifts and am wishing I made a double recipe so we could keep some!
They worked out really well, although they were quite crumbly when slicing after the first bake. Would cooling more help with this do you think? Or perhaps I overbaked slightly?
I haven’t made biscotti before and so I think I pulled them out just a touch too early, so if you’re like me don’t be fearful and remember they’re much crispier than most biscuits/cookies.
hmm, yes cool longer and use a sharp knife
Great thanks! Will try to exercise patience 🙂
Exactly the kind of cookie recipe I was looking for for the holidays. Not too decadent, but still very festive and delicious. I’m thinking about using the basic recipe with alterations so I can make different kinds of biscotti. Removing the spices and adding orange zest and chocolate chips is the first thing that jumps to mind. Thank you!
Delicious! Made these today and they are great. So happy to have a vegan biscotti recipe that doesn’t require oil. Please keep coming up with biscotti recipes! And pizzelle too, if you get a chance.
thanks!
Hi Richa
I follow sugar free, so if I substitute date paste instead of molasses will that be OK
Theres also the 1/4 cup sugar. You can use some date paste but too much would cause the biscotti to stay soft.
So excited to try these! I wonder if the dough would freeze? I’d like to bake them fresh on Christmas morning, but won’t have the time to prepare the dough. Have you ever tried freezing the dough before baking?
you should bake, cool, slice and store and then bake the slices in the morning. There is a 2 step bake. 1 to bake it to cake like state, then it is sliced andbaked to crisp. the second bake can be done anytime
Hello. We are going to make these tomorrow. Which flour works best – spelt or wheat? Or a combo? We have both. Thank you.
spelt or a combo