Biscotti vegani allo zenzero senza glutine

Ingredienti

• 2 1/2 cups all-purpose gluten-free baking flour blend (plus additional, as needed)
• 3/4 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves (or more if you like spicy cookies)
• 1/4 teaspoon salt
• 1/2 cup dairy-free buttery sticks or shortening
• 1/2 cup unsulfured molasses
• 1/4 cup agave nectar ((can sub honey if not strictly vegan))
• 1/4 cup water

Preparazione

1. 1

   Preheat your oven to 375°F and line a baking sheet with parchment paper.

2. 2

   In a large bowl, whisk together the flour blend, ginger, baking powder, cloves, nutmeg, and salt.

3. 3

   In a large mixing bowl, cream the dairy-free buttery sticks or shortening, molasses, and agave or honey together with a hand mixer. Mix in the water and flour blend.

4. 4

   Refrigerate the dough for 2 to 3 hours.

5. 5

   Roll the dough out to ¼ inch thickness on a floured board. Cut with cookie cutters. Reroll and recut as needed.

6. 6

   Bake the cookies for 10 to 12 minutes, or until set.