Gluten Free Gingerbread Biscotti has a glaze you'll swoon over. Your morning never tasted so good!
You guys. It’s your morning cup o’ coffee’s new BFF FOREVER.
I mean, a cup FULL of steaming-hot joe and a few crispy-crunchy fall-spiced, gluten free gingerbread biscotti, all cuddled up in a cozy blanket on Christmas morning. You down WIDAT?
Why can’t my Christmas dream life be my actual REAL LIFE every single day. I want to start every morning like THAT.
The world would be so much happier dontcha think? Who doesn’t love healthy oatmeal cookies baked to snappy-crunch perfection that just so happen to be the PERFECT dunk-able shape.
PLUS, there’s the whole “coffee glaze” thing. Coffee SQUARED guys. SEE, these biscotti are just MADE for your hungry little morning-munchin’ mouths.
I believe #firstworldproblems is appropriate.
But enough moaning and groaning and complaining. There’s spicy-sweet gluten free cookies waiting for you to love them.
Now the name of the biscotti game (hi poetry!) is CR-UUUU-NCHY. Like put it in your mouth, BITE down and here the SNAP kinda vibes going on here. Do you know what biscotti actually means?
“Twice baked” in ITALIAN. Which is the language of love. And cookies are my language of love, so really it just makes sense.
Also, I could be wrong about that meaning. I DID google it. But that was when I made a biscotti recipe LAST year, and I THINK that was my findings. BUT, I’m too lazy to go open my browser.
Again, #firstworldproblems. You get me.
Good news: you don’t have to see if I’m right. We’ve established trust and bonding and all that good stuff, so you can take my words as TRUF.
Anyway, we were discussing super-cruuuuunchy-twice-baked deliciousness with spicy notes of cinnamon and ginger yes? IE: Super cozy Christmas cookies that make your house smell like the epitome of all things fresh-baked-Grandma goodness.
Not like you’re BAKING your Grandma. Just like those kid memories of what her house SMELLED like. UGH, you people are too literal.
What I’m trying to tell you is you’re going to bake these cookies TWICE.
- First, we ROLLLL. WHEEEEE!
- Then, we bake until JUSTTTTTTTT a little bit crunchy. Don’t get all crazy on me, you still need these to be sliceable. See step 3.
- GENTLY slice on a DIAGONAL. OR else they’re short and weird looking. WHICH could mean you’re embarrassed to serve them on Christmas morning. WHICH MIGHT NOT BE A BAD THING. I’ll let you be the judge.
- BAKE BAKE BAKE. Make sure to flip ‘em over half way through! No one likes am unbalanced biscotti YOU KNOW.
That’s it. Except I’m lying because there is GLAZE. A glaze that is SOSOSO EZ sounding that you’re like “why are you even acknowledging this Taylor, do you have some sort of elitist food blogger complex where you think you’re the only human capable of boiling and stirring liquid things?”
No, I do not. You are perfectly capable, I KNOWS IT. BUTBUTBUT, you COULD over-boil the glaze. Like, super easily. LIIIIKE, I did it the first couple times of testing.
Which just means your glaze is more like WHOA-SUPER-THICK-CARAMEL-TOWN. Which is not the worst thing to ever happen to planet biscotti or anything, it’s just a little bit sticky-to-the-top-of-your-mouth.
Word of caution: I know Charlie Brown Christmas is on TV on repeat, but IT CAN WAIT. Pay FULL attention – we’re talking ALL eyeballs here – on the glaze. Boil it JUUUUUST until it coats the back of the spoon.
Then you’re golden.
Kind of like the color of biscotti. Which you should probably get it making RIGHT NOW.
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