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Gingerbread Biscotti. Enjoy this holiday biscotti recipe with a warm cup of coffee for the perfect morning treat!
I am in full holiday baking mode.
Making neighbor cookie trays is a tradition we look forward to every single year.
I love compiling a list of cookie recipe ideas and having my six year old help pick three or four “winners.” He loooooves our baking day. It is a chance for both of us to bond in the kitchen and for him to share some of his not-so-helpful baking hints.
This year we both agreed on a top cookie recipe to share:
Baking these twice is what gives these their crunchy texture. Try dipping them in cocoa or coffee to soften them up or enjoy as is!
- 1/3 cup butter
- 1 cup sugar
- 3 large eggs
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 2-1/4 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1-1/2 tablespoons ground ginger
- 3/4 tablespoons cinnamon
- 1-1/2 teaspoons ground cloves
- 1/3 teaspoon nutmeg
- 1/2 teaspoon salt
Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
Combine the butter and sugar in the bowl of an electric mixer. Beat until combined and fluffy. Add the eggs, molasses, and vanilla extract.
Whisk together the flours, baking powder, ginger, cinnamon, cloves, nutmeg, and salt in a separate bowl. Mix into your wet ingredients until fully incorporated.
Divide your dough into two equal parts. Shape each piece into a roll slightly shorter than the tray. Press down to 1/2 inch thickness. Bake for 25 minutes.
Let the cookies cool 15 minutes. Use a sharp knife to slice 1/2 inch pieces and place flat onto your tray.
Bake 10 minutes on each side at 325 degrees.