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 (61 ml) non dairy milk
- 2 tsp chia seed meal or 1 tbsp flax seed meal
- 1/4 cup (50 g) 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 (120 g) 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 (0.25 tsp) salt
- 1/2 tsp (0.5 tsp) baking powder
- 1/4 tsp (0.25 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.
kris says
December 12, 2015 at 3:10 amWow, these look good.
Richa says
December 12, 2015 at 12:50 pmThanks!
Astrid says
December 13, 2015 at 11:15 pmAnother great receipe. Thank you Richa for your creativity!
Deonne says
December 12, 2015 at 5:28 pmI have these on their second bake…Wow, does my home smell heavenly, and the nibbles I’ve had are devine! Thank you!!!
Priya says
December 13, 2015 at 1:48 amhi,
Very nice Post….
Thank u for sharing…
Allysia says
December 14, 2015 at 8:53 amHigh five for biscotti! I made some this weekend too – eggnog-flavored biscotti (so good). Except it’s easy to cross the threshold of being just crunchy enough, and too crunchy – so I’ll probably need to make another batch to perfect my skills. 🙂
Richa says
December 14, 2015 at 10:31 amYep. totally. its all the factors with the oven, how much the biscotti got baked in the first cycle etc.
Tami says
December 14, 2015 at 6:11 pmWould it be possible to sub with a GF baking flour mix? I use the Pamela’s Artisan flour blend. Wondering if this would work???
Richa says
December 14, 2015 at 7:40 pmyou can try with a mix that has xanthan gum. You might need some more chia seeds so the dough doesnt crack or crumble.
Marie says
December 15, 2015 at 6:54 amHi Richa,
Mine are done and dunked and eaten ( a few). So happy to have a good recipe for biscotti that doesn’t crack your teeth. Spicing was perfect.
That’s why I love your blog and book. The recipes work! No trial and error. You’ve done it all for us.
I want to work Some whole wheat flour in next time. But these are great!
I am thankful for you, your gifts, and generous spirit.
Marie
Richa says
December 15, 2015 at 11:05 amso glad they turned out great! Wheat flour should work out fine. I generally use spelt, which is ancient wheat.
Greer says
December 15, 2015 at 8:14 amThese are so great! They remind me of the biscotti I used to eat when I was little. Thank you, I will make these for my family at Christmas!
Richa says
December 15, 2015 at 11:04 amAwesome!!
Dr Marion says
December 19, 2015 at 8:28 pmMade this tonight and we had them with tea. Outstanding! Thank you for this great recipe
Richa says
December 19, 2015 at 9:06 pmAwesome!
Elizabeth says
December 22, 2015 at 8:30 amMade this recipe last night. The biscotti is delicious! Thank you for your consistently easy and wonderful recipes!
Richa says
December 22, 2015 at 11:02 amThank you Elizabeth!
naina singh says
December 22, 2015 at 10:58 amHi 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??
Richa says
December 22, 2015 at 11:11 amHi 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.
Monica says
December 24, 2015 at 8:02 amThese are so good and so simple! About to adapt it as I’ve run out of molasses…
Richa says
December 24, 2015 at 11:21 amtry maple syrup
Lisa says
January 10, 2016 at 5:47 pmI 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…
Richa says
January 10, 2016 at 6:21 pmawesome! yes these go so well with masala chai. spices, ginger and cardamom!
Neha says
February 5, 2016 at 8:20 amDear Richa,
I do not have molasses or agave, so what could be the next best substitute . Could these be avoided completely.
Richa says
February 5, 2016 at 10:49 amyou can make a thick syrup with jaggery or brown sugar and use that.
Anne says
December 7, 2019 at 5:53 amWould golden syrup work? Also can they be frozen without affecting the crispness?
Richa says
December 7, 2019 at 9:51 amyes. yes they can be frozen
Ranjana says
September 9, 2016 at 3:57 pmHi 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!
Richa says
September 13, 2016 at 10:54 amYou 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
Momo says
November 2, 2016 at 2:23 amIs 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.
Richa says
November 2, 2016 at 9:54 amI 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.
JN says
June 27, 2017 at 3:43 pmHi, 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.
Gina says
December 24, 2017 at 2:13 pmThese 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!
Kylie says
November 15, 2018 at 10:50 pmHello, 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
Richa says
November 16, 2018 at 4:26 amawesome!!
Cathy says
December 5, 2018 at 5:46 amHello. We are going to make these tomorrow. Which flour works best – spelt or wheat? Or a combo? We have both. Thank you.
Richa says
December 5, 2018 at 10:58 amspelt or a combo
Alice says
December 10, 2018 at 10:58 pmSo 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?
Richa says
December 11, 2018 at 10:49 amyou 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
Bali says
December 4, 2019 at 7:48 pmHi Richa
I follow sugar free, so if I substitute date paste instead of molasses will that be OK
Richa says
December 4, 2019 at 9:58 pmTheres also the 1/4 cup sugar. You can use some date paste but too much would cause the biscotti to stay soft.
Jen says
December 11, 2019 at 5:53 pmDelicious! 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.
Richa says
December 11, 2019 at 6:29 pmthanks!
Laura C. says
December 12, 2019 at 7:22 amExactly 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!
Ella says
December 13, 2019 at 5:57 pmI 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.
Richa says
December 13, 2019 at 6:10 pmhmm, yes cool longer and use a sharp knife
Ella says
December 13, 2019 at 6:29 pmGreat thanks! Will try to exercise patience 🙂
ella says
December 13, 2019 at 6:28 pmI 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)
Moriah says
December 16, 2019 at 12:46 pmMade 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!
Richa says
December 16, 2019 at 12:50 pmawesome!
Lynn says
December 19, 2019 at 5:49 pmI’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!
Richa says
December 20, 2019 at 11:37 am1. Yes, also add some cocoa powder inthe dry
2. Mini chocolate chips willbe fine.
3. oil or oil+ applesauce and maple syrup
Lynn says
December 20, 2019 at 7:18 pmGreat! 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 🙂
B says
December 20, 2019 at 11:30 amThese 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?
Richa says
December 20, 2019 at 11:46 amyes shouldbe fine. Check earlier so that the cookies dont overbake or burn.
Dorothy says
January 20, 2020 at 11:12 amDelicious!!