Gingerbread Biscotti Recipe
This Gingerbread Biscotti Recipe makes a crispy and spicy treat to serve with coffee or hot tea.
Can there ever be enough gingerbread in the world? I think not. Especially when it comes to Gingerbread Biscotti. This spiced up biscotti is the perfect crunchy cookie for enjoying with coffee, tea or hot chocolate. It’s deceptively addicting too!
For years I overlooked biscotti, having never found any that was really worth the calories. But since learning to make biscotti at home, I’m a changed woman.
When it comes to preparation, biscotti is easy to make at home. I think biscotti is fun to make too! Don’t let the extra steps turn you off. Making biscotti is much like making a basic cookie dough.
This Gingerbread Biscotti Recipe is no exception the fun that is biscotti making and when you begin to smell those gingerbread spices meld together you won’t be able to wait for that first crunchy bite.
Looking for an edible gift? Wrap up a few to share with a cute tin of tea bags or a gourmet coffee.
More delicious biscotti recipes:
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1½ teaspoon ground cinnamon
- 1½ teaspoon ground ginger
- ¾ teaspoon ground allspice
- ½ teaspoon ground cloves
- ¼ teaspoon black pepper
- 6 tablespoons unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons unsulfured molasses
- 1-2 tablespoons confectioners’ sugar
- Preheat oven to 350-degrees F. Prepare large baking sheet by lining with parchment, baking mat, or with butter and flour.
- In a bowl whisk together flour, baking soda, salt, cinnamon, ginger, allspice, cloves and pepper. Set aside.
- In a separate bowl, use an electric mixer to beat together the butter and brown sugar about 2 minutes on medium-high until combined. Add eggs and beat until combined well. Stir in vanilla extract and unsulfured molasses; combine well.
- Stir in flour mixture to form a stiff dough.
- Divide dough in half. Flour hands and form dough into two slightly flattened logs on prepared baking sheets, each approximately 12-inches long and 2-inches wide. Sprinkle with confectioners’ sugar.
- Bake 30 minutes, or until slightly firm to the touch. Cool on baking sheet 5-10 minutes.
- Transfer to cutting board and cut into ¾-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake for about 10 minutes, or until crisp. Cool on a rack.
- Store in airtight containers up to 1 week. Biscotti may be kept wrapped in freezer safe plastic wrap and frozen up to a month.