Gingerbread Biscotti

Gingerbread Biscotti. The classic Italian cookie gets the added flavor of gingerbread in this easy recipe. Perfect for giving and dunking in a cup of coffee!

Course Desserts

Cuisine American

Keyword baking, biscotti, chocolate, coffee, cookies, dessert, ginger, gingerbread

Prep Time 20

Cook Time 25

Total Time 45

Servings biscotti

Calories 101kcal

Author Jesseca

Equipment

Ingredients

1/3 cup butter
1 cup sugar
3 large eggs
1/4 cup molasses
1 teaspoon vanilla extract
2¼ cup all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1½ tablespoons ground ginger
3/4 tablespoons cinnamon
1½ teaspoons ground cloves
1/3 teaspoon nutmeg
1/2 teaspoon salt

US Customary - Metric

Instructions

Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar. Beat for 1 to 2 minutes, or until it combined and fluffy. Add the eggs, molasses and vanilla extract and continue to stir until combined fully.
Whisk the two flours, baking powder, ginger, cinnamon, cloves, nutmeg and salt in a small mixing bowl.
Mix the dry ingredients into the molasses mixture and stir until a dough forms.
Divide the dough into two equal parts. Shape each piece into a roll that is roughly 16×2 inches, or 1/2 inch thickness. Bake for 25 minutes.
Let the cookie loaves cool for 15 minutes. Use a very shark knife to slice into 1/2 inch thick pieces and place cut side down onto the baking tray. Bake an additional 10 minutes on each side at a lower temperature of 325 degrees.
Drizzle with your favorite frosting.

Nutrition