Gingerbread Biscotti
These crunchy biscotti are filled with the warming spices of classic gingerbread. Lightly sweetened and baked to crisp perfection, they're the perfect match for your Christmas morning coffee.
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Servings: 48 biscotti
Ingredients
- ⅓ cup vegetable oil
- 1 cup sugar
- ¼ cup molasses
- 2 ¼ cup all purpose flour
- 1 cup whole wheat flour
- 1 tbsp baking powder
- 1 ½ tbsp ground ginger
- 1 ¼ tsp ground cinnamon
- 1 ½ tsp ground cloves
- ¼ tsp freshly grated nutmeg
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, beat together oil, eggs, sugar and molasses until combined.
- In a separate bowl, whisk together the flours, baking powder, ginger, cloves, cinnamon and nutmeg. Gradually add the flour mixture to the wet mixture until a stiff dough forms.
- Divide the dough in half. On a lightly floured surface, roll each half of the dough into a log the length of your cookie sheet (about 18 inches). Place the logs on the baking sheet. Use your hand to pat down the dough until it is 1/2 an inch thick.
- Bake for 25 minutes. Remove biscotti logs from the oven and let cool slightly, just until the dough is cool enough to handle (about 5 minutes). Use a serrated knife to cut biscotti logs into 1/2 inch thick slices.
- Flip the biscotti slices on their side with one cut end up and one cut end down. Return to the oven and bake for 5 - 7 minutes. Flip the biscotti and bake for another 5-7 minutes or until the cookies are hardened. Remove from the oven, let cool, and enjoy!
Notes
- Store biscotti in an airtight container at room temperature. Enjoy within 2 weeks of baking for best taste.
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