Biscotti Buderim Ginger Crop

This delicious recipe is contributed from The Gluten and Dairy Free Bakehouse

Prep Time

40 mins

Cook Time

35 mins


Makes approximately 20 biscotti


126g (4.4 ounces or 1 cup plus 2 tablespoons) almond flour/meal
50g (1.8 ounces or ⅓ cup) sorghum flour
44g (1.6 ounces or ⅓ cup) tapioca starch
28g (1.0 ounces or ¼ cup) corn starch
20g (0.7 ounces or 4 tablespoons) cacao powder
½ teaspoon (2.5ml) xanthan gum
¾ teaspoon (3.75ml) baking powder
¼ teaspoon (1.25ml) salt

60ml (¼ cup) pure maple syrup
39g (1.4 ounces or 3 tablespoons) coconut oil, melted
30ml (2 tablespoons) ginger syrup (I use this brand)
½ teaspoon (2.5ml) pure vanilla extract
1 extra large egg, at room temperature

Stir Through
39g (1.4 ounces or ¼ cup) Buderim Ginger Naked Ginger
36g (1.3 ounces or a slightly heaped ¼ cup) slivered almonds

Chocolate Drizzle
Approximately 40g (1.4 ounces) dark or dairy free milk chocolate (I use this brand)


1) Preheat the oven to 160C and line a tray with baking paper/parchment.

2) Add all the dry ingredients to a food processor and give a quick blitz to combine.

3) In a jug, whisk together the maple syrup, coconut oil, ginger syrup, vanilla and egg. Pour this into the processor and blitz again, scraping down the sides when necessary, as this mixture is stiff and a bit sticky.

4) Transfer to a bowl and evenly mix through the finely chopped ginger and slivered almonds with a spoon or sturdy spatula.

5) Divided the dough in two. To stop the dough sticking to your hands, lightly wet them with some water. Now roll it into a sausage shape, I find the easiest way to do this is by rolling the dough between my hands and then placing it back on the tray. You will need to have lightly wet hands to flatten and shape the dough. The biscotti will be approximately 18cm long by 9.5cm wide and 1cm thick.

6) Bake for approximately 20 minutes, until it is lightly browned and feels firm to the touch. Remove from oven and let it cool for 1 hour, as allowing it too cool makes it easier to slice.

7) Turn the oven down to 140C. Slice the biscotti into 1½ cm pieces with a sharp, serrated knife at a 45-degree angle.

8) For even cooking and circulation of hot air around each of the biscotti, put a cooling rack on the tray and then place the biscotti on the rack. Return the tray to the oven and bake for approximately 15 minutes, or until they are crisp and cooked through. Immediately transfer the biscuits to a wire rack to cool completely.

9) You can microwave the chocolate until melted or you can melt the chocolate the old fashioned way. Heat some water in a small saucepan and place glass bowl over the top (make sure the base of the bowl doesn’t touch the water). Once the water has boiled, turn it off. Add the chocolate to the bowl and stir frequently until melted. I place a piece of baking paper/parchment underneath the cooling rack to catch any drips from the chocolate.

10) I like to pipe the chocolate over the biscotti, so I make a paper cone from baking paper/parchment. However, you can also just use a teaspoon to drizzle the chocolate over instead. If you want step-by-step instructions for making a paper cone, click here. Make sure that you remember to hold the notch while you’re adding the chocolate to the cone, so that it doesn’t unravel. With a pair of scissors, snip the tip off the end of the cone and pipe the chocolate in a zigzag motion over the top of each biscotti. You won’t need to to use a lot of pressure to squeeze the paper cone. Once all the biscotti have been drizzled with chocolate, allow them to set. I place them in the refrigerator to speed up the process.

Store them in a single layer in an airtight container.

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