Gingerbread Biscotti
Gingerbread Biscotti are crunchy, twice-baked cookies packed with warm spices and deep molasses flavor.They are perfect for dunking and have a long shelf life.The recipe is simple and beginner-friendly.Ideal for holidays, gifting, or everyday enjoyment.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp nutmeg
- ¼ tsp salt
- ½ cup brown sugar
- 2 tbsp molasses
- 2 large eggs
- ¼ cup unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk flour, baking powder, spices, and salt.
- In another bowl, mix brown sugar, molasses, eggs, butter, and vanilla until smooth.
- Combine wet and dry ingredients to form a dough.
- Shape dough into a log and place on baking sheet.
- Bake for 20–25 minutes until firm. Cool for 10 minutes.
- Slice into biscotti pieces and lay flat on the tray.
- Bake again for 10–15 minutes, flipping halfway, until crisp. Cool completely.
Notes
- Biscotti will crisp further as they cool.
- Molasses adds moisture and deep flavour.
- Use parchment paper for easy removal.
- Slice carefully with a serrated knife.
- Store in an airtight container.