I spotted this recipe in the recent addition of Family Fun Magazine* and thought I would give it a try. If you are planning on having guests over soon, I would bake this about an hour before they arrive because your house will smell amazing. If you have never made biscotti before, it’s pretty simple so don’t be shy.
I really liked how this turned out and can’t wait to share the gingerbread biscotti with everyone tonight.
Here is the recipe –
25 Days of Christmas Cookies – Gingerbread Biscotti
Ingredients
Scale
2 cups flour
1 teaspoon baking powder
1 1/2 teaspoons ginger
3 teaspoons cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1 cup sugar
2 large eggs
3 tablespoons light molasses {I used Blackstap Molasses}
2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees
- In a medium bowl, whisk together the flour, baking powder, spices, and salt.
- In an electric mixer set on medium speed, beat together the butter and sugar, egg, molasses, and vanilla extract and mix until well incorporated.
- Reduce the mixer’s speed to low and blend in the flour, baking powder, spices and salt.
- Line a baking pan with parchment paper {I use a silpat}* and shape the dough and shape each piece into a 3 by 14-inch rectangle.
- Transfer the loave to the prepared baking sheet and bake until golden brown and the top is just starting to crack {about 25 minutes}.
- Let the loaf cool on the baking sheet for about 10 minutes, then use a sharp knife to cut the loaf into 3/4 inch thick slices.
- Place the slices cut side down on the baking sheet/mat and bake until slightly toasted, about 7-9 minutes.
- The gingerbread biscotti should be crunchy on the outside but not rock hard.
- Let cook completely then store in an airtight container.
Go HERE for More Cookie Recipes
SHARE:
Lisa says
I’m not a coffee or tea drinker and for some reason I think you would have to dunk these in some hot liquid because they always look as hard as a rock!
Mavis says
I wouldn’t say they are as hard as a rock, but you would want to dunk them. 🙂
Lace Faerie says
@Lisa: I am thinking this gingerbread biscotti would be really yummy when dunked in hot spiced cider! I am thinking of making this to go along with our traditional Christmas morning hot spiced cider in Santa mugs!
Thank you, Mavis, for sharing these biscotti recipes!
Susan says
Just took the Gingerbread Biscotti out of the oven! It does smell delicious in here. Got a burst of energy this morning and also made 2 loaves of Banana Bread and some Hershey’s Kisses cookies.
Gail says
Decided to make these this morning and then the doorbell rang and when I returned to my mix I forgot how much flour I added. Tried to measure out the flour and thought I added too much. So I’ll double the batch. Ugh!!! The dough still seems sticky. Anyone else have these kind of days? They smell wonderful. Wish me luck!
Sharon says
My family and friends love these at the holidays! I’ve made double dark chocolate, cranberry orange, snickerdoodle, and lemon- they love them all. When I made these, my grown children declared them a standout favorite!
The dough will be sticky- flour your hands, transfer and shape them right on your baking sheet with a dusting of flour there too.
Most biscotti WILL be hard (better for dunking)- biscotti is twice baked for the crispness. These are lovely dunked in coffee or cold milk!