Hazelnut Ginger Biscotti
Recipe type: Dessert
Cuisine: cookie
Prep time: 
Cook time: 
Total time: 
Serves: 24
Hazelnut Ginger Biscotti-made without added oils, no refined flours or sugars, this biscotti will let you dip with pleasure and no as much regret
  • 260 g of oat flour (about 2½ cups, but best to weigh)
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 tsp cinnamon
  • 3 flax eggs=3 tbsp ground flaxseed/flax meal + 9 tbsp water, mixed and let rest for 10 minutes
  • ½ cup maple syrup
  • 2 tsp vanilla
  • ¾ cup hazelnuts nuts, slightly toasted and chopped
  • ½ tbsp lemon zest
  • 1½ tbsp fresh lemon juice
  • ¼ cup chopped crystallized organic ginger
  1. Preheat oven to 350 degrees
  2. Place nuts on cookie sheet and toast for 10 minutes, until golden, or alternatively, toast in a dry pan on stove. Chop and set aside
  3. Mix together flax meal and water, let sit until thickened, about 5-10 minutes
  4. Add flax eggs, maple syrup, and lemon zest to mixing bowl. Mix to combine
  5. Mix dry ingredients, and add in to wet mixture. Add in nuts and crystallized ginger.
  6. Divide batter in ½ and spread into 2 long logs on either a parchment or a silpat (silicon baking mat). Separating them about 6 inches.
  7. Bake for 30 minutes. Remove and let cool for 20-30 minutes
  8. Slice log on a diagonal into equal pieces (each log will make about a dozen).
  9. Place back into oven and bake for 10 minutes until slightly browned.
  10. Serve with your favorite cup of java or as a dessert dipped into some cinnamon chia pudding.
Recipe by Garden Fresh Foodie at http://www.gardenfreshfoodie.com/healthy-desserts/gluten-free-desserts/hazelnut-ginger-biscotti/