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Vegan Gingerbread Biscotti with cranberries, almonds, candied ginger
5 from 51 votes

Vegan Gingerbread Biscotti with cranberries, almonds, candied ginger

This Vegan Gingerbread Biscotti features a spiced wheat flour dough sweetened with blackstrap molasses and almond butter, enriched with dried cranberries, almonds, and candied ginger. The dough is shaped into a log, baked until set but slightly soft, then sliced and baked again at a lower temperature to crisp. The result is a firm, crunchy biscotti with warm gingerbread spices and textured fruit and nuts.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 10
Calories: 125 kcal
Course: Baked Goods
Cuisine: American

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 neutral cooking oil or use more almond butter, generic cooking oil
  • 1 tsp vanilla extract
Dry:
  • 1 cup wheat flour 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 candied ginger finely chopped
  • 1 to 2 tbsp almond or chopped pistachios, slivered

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F / 180ºc.
  2. 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.
  3. In another bowl, whisk all the dry ingredients until well combined.
  4. 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.
  5. Shape into a log and press down to make a flat rectangle about 9 by 4 inches.
  6. 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).
  7. 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.
  8. Cool completely. Dress with melted vegan chocolate or icing of choice. Store in a container on the counter for a bunch of weeks.

Notes

  • Increase molasses to 2 tablespoons and nut butter to 2 tablespoons for a stronger molasses flavor.
  • Nutritional values are calculated based on one serving.

Nutrition Information

Calories 125kcal (6%) Carbohydrates 19g (6%) Protein 2g (4%) Fat 4g (6%) Sodium 99mg (4%) Potassium 110mg (2%) Fiber 1g (4%) Sugar 8g (16%) Calcium 52mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 125

% Daily Value*

Calories 125kcal 6%
Carbohydrates 19g 6%
Protein 2g 4%
Fat 4g 6%
Sodium 99mg 4%
Potassium 110mg 2%
Fiber 1g 4%
Sugar 8g 16%
Calcium 52mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.