Now, let's talk about our gingerbread biscotti. How did this creation come to be? As many of us know, gluten-free baking brings its own set of challenges—and making it soy-free as well can complicate things even further. But, as I've learned at the Brimly test kitchen, these challenges only strengthen our creativity and resilience. This gingerbread biscotti truly reflects that mindset.

When I started, I knew I'd need to approach things differently. Gluten-free doughs tend to have a lighter, more delicate texture compared to traditional dough, which means they spread more in the oven and often struggle to hold their shape. So, rather than trying to fight the dough, I thought, why not try baking tins? I found some cookie cutters and decided to shape each biscotti within them, adding a unique twist. I didn't just go for dainty bites; I wanted substantial, thick pieces of biscotti that would bake into beautifully shaped, satisfying treats.

The result? A thick, delightfully spiced gingerbread biscotti that's full of warm, seasonal flavors. With the perfect crunch on the outside and a hint of chewiness inside, these biscotti deliver everything you crave in a holiday cookie. And here's the best part: you wouldn't even guess they're gluten-free and soy-free! They taste so authentic, I ended up eating almost the entire first batch and had to make more. These biscotti are an excellent choice for anyone following a gluten-free or soy-free diet who wants a seasonal treat with all the flavor and none of the usual compromises. Paired with our Decaf Cocoa Latte, it's a match made in holiday heaven.

For a final touch, I added a sprinkle of turbinado sugar on top, bringing just the right amount of sparkle and sweetness. These biscotti can be baked longer for an extra crispy texture or a bit shorter for a softer finish. Either way, they're truly delightful and satisfying. Give them a try—You will not be disappointed!