Description
Gingerbread biscotti are crispy, twice-baked cookies with warm spices and a hint of molasses. Perfect for dipping in coffee or tea.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1/4 cup molasses
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk flour, baking powder, spices, and salt in a bowl.
- Cream butter and sugar until light. Beat in eggs, molasses, and vanilla.
- Mix dry ingredients into wet ingredients until combined.
- Shape dough into two logs on the baking sheet, each about 12 inches long.
- Bake for 25 minutes, then cool for 10 minutes.
- Slice logs diagonally into 1-inch pieces. Lay slices cut-side down.
- Bake for 10 more minutes, flip, and bake another 10 minutes until crisp.
- Cool completely before storing.
Notes
- Store in an airtight container for up to 2 weeks.
- For softer biscotti, reduce second bake time by 5 minutes.
- Add 1/2 cup chopped nuts or white chocolate chips for variation.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
