Gingerbread Biscotti
This easy Gingerbread Biscotti recipe is the perfect holiday treat that also pairs wonderfully with a cup of coffee. The golden brown, lightly spiced cookie will please all of your senses, from the mouthwatering aroma to the delightfully crunchy texture of every bite. Say hello to your new favorite holiday cookie!
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 18 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 tbsp unsalted butter (room temperature)
- 1 cup brown sugar (tightly packed)
- 2 tbsp unsulphured molasses
- 2 eggs (room temperature)
- ½ tbsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tbsp ground ginger
- 1 tbsp cinnamon
- ¼ tsp ground allspice
- ¼ tsp ground cloves
Instructions
- 1
Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
- 2
In a bowl or stand mixer fitted with the paddle attachment, cream butter and brown sugar together until fluffy, about 2-4 minutes.
- 3
Add eggs, 1 at a time. Then add molasses and vanilla extract, whisking well.
- 4
In a separate bowl, sift together flour, baking powder, salt, and spices. Gradually add to bowl of wet ingredients until just-combined.
- 5
Transfer the dough to the baking sheet and divide into two. Shape each into rectangular logs that are about 1 inch high.
- 6
Bake for 30-35 minutes until lightly puffy with cracks at the edges. An inserted toothpick should come out clean but the dough should still be soft and bounce back when pressed with a finger.
- 7
Carefully transfer parchment paper or mat with cookies to a cutting board. Cut into ½" thick slices, then flip each cookie on its side. Bake for 5 minutes, flip, and bake for 5 more minutes. Let cool completely.