I know this time of year a lot of people are “peppermint this” and “peppermint that”. Now, don’t get me wrong, I love peppermint, but the real flavour I love this time of year? Gingerbread. I have a few different ginger/gingerbread recipes on here, but I didn’t have one for gingerbread biscotti until now.
This biscotti is everything you want out of a holiday cookie. It’s cozy, comforting, and pairs perfectly with whatever hot drink you’re curling up with to keep you warm. Tea, coffee, hot cocoa? This biscotti goes with them all!
Biscotti is easy to make, but you do need to have a little patience. We bake this not once, but twice. Baking the dough first as logs, then as slices allows the biscotti to get that crispy crunch it’s known for, without burning or overcooking it.
We get the traditional gingerbread taste in this biscotti with a few key ingredients. Molasses, ginger, cinnamon, cloves and nutmeg come together with our traditional biscotti ingredients to create the perfect holiday biscotti. To finish this gingerbread biscotti, I sprinkled the dough logs with turbinado sugar just before I put them in the oven. I didn’t want to add any chocolate to these so this helps add a little visual interest to these and a slightly different crunch.
I added these biscotti to the cookie boxes I mailed out to a few friends last week and I’m so excited for them to try them. I hope they (and you!) love them as much as I do!
Gingerbread Biscotti
Ingredients
- 1/3 cup butter, softened
- 1 cup brown sugar
- 2 eggs
- 2 tsp. vanilla extract
- 2 tbsp. molasses
- 2 1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 1/2 tsp. ginger
- 2 tsp. cinnamon
- 1/2 tsp. cloves
- 1/4 tsp. nutmeg
- Turbinado sugar, for sprinkling on top
Directions
- Step 1 Preheat oven to 350°F. Grease and flour a baking sheet
- Step 2 set aside.
- Step 3 In a large bowl, cream together butter & brown sugar until light and fluffy. Beat in eggs, vanilla extract, and molasses.
- Step 4 In a small bowl, combine flour, baking powder, salt, ginger, cinnamon, cloves, and nutmeg. Stir into the creamed mixture until just blended.
- Step 5 Divide dough in half and form into long, flat loaves about 1/2″ tall and 12″ long. Place both loaves on prepared baking sheet, about 2″ apart and sprinkle with turbinado sugar.
- Step 6 Bake for 30 minutes, until a light golden brown. Remove from baking sheet and cool on wire rack for 5 minutes.
- Step 7 Using a serrated knife, cut into slices on a slight diagonal about 1/2″ wide. Put slices on baking sheet and bake for 15-20 minutes, turning over halfway through. Transfer to a wire rack to cool.
2 thoughts on “Gingerbread Biscotti”
Comments are closed.