Biscotti allo zenzero senza glutine

Ingredienti

• 15 ounces gluten free flour blend (about 3 cups)
• 1/2 teaspoon xanthan gum (omit if your flour blend contains)
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 cup unsalted butter (softened)
• 1/2 cup packed dark-brown sugar
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 3/4 teaspoons ground cloves
• 1/4 teaspoon allspice
• 1/4 teaspoon finely ground pepper (optional)
• 1/2 teaspoon kosher salt
• 1 large egg
• 1/2 cup blackstrap molasses
• 1 teaspoon vanilla extract
• Royal Icing
• Sanding sugar for sprinkling (if desired)

Preparazione

1. 1

   Dry: Sift together flour, xanthan gum baking soda, and baking powder into a large bowl. Set aside.

2. 2

   Wet: Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. About 3 minutes. Mix in spices and salt, then add the egg, molasses, and vanilla. Reduce speed to low.

3. 3

   Combine: Add flour mixture; mix until just combined. You may use more or less of the flour by a tablespoon or two, depending on the humidity of your environment.

4. 4

   Chill: Divide dough and form into 2 flat discs. Wrap each in plastic wrap and refrigerate until cold, about 1 hour.

5. 5

   Roll: Preheat oven to 350 F degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. If the dough is sticking you can roll out between two pieces of parchment paper. Cut into desired shapes. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes.

6. 6

   Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheet for 3 to 5 minutes before moving on to wire racks. Wait until fully cooled to decorate.