Gingerbread Biscotti Recipe

This gingerbread biscotti recipe will bring a little bit of the winter holidays into your home. This cookie is great with hot chocolate, hot buttered rum, and of course, coffee.

Ingredients:
1 cup whole or slivered almonds, toasted
3/4 cup sugar
1 stick (1/4 .lb) salted butter
1/2 cup molasses, dark
1/4 cup ginger, fresh; minced
3 eggs
3 cups flour 1/2 Tbsp baking powder
1 Tbsp cinnamon, ground
1 tsp nutmeg, ground
1/2 tsp cloves, ground
1/2 tsp allspice, ground

Hardware:
Whisk
Medium bowl
Large bowl
Parchment paper
Baking sheets
Mixer
Bread knife

Step 1: Line cookie sheet with parchment paper. Preheat oven to 350 F.
Step 2: In large bowl, beat sugar, butter, molasses, and ginger until smooth. Add eggs, 1 at a time, beating after each addition.
Step 3: In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds. Add to egg mixture; stir to blend.
Step 4: On prepared baking sheets, use well-floured hands to pat dough into 2 logs, 2 inches in diameter.
Step 5: Bake in a 350 F. oven until browned at edges and springy to touch, about 25 minutes; switch positions of pans halfway through baking.
Step 6: Let loaves stand on baking sheets until cool to touch, then using a bread knife cut into slices on the bias (at an angle).
Step 7: Place slices on cookie sheet and return to oven and bake at 350 F. until cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway through baking.
Step 8: Transfer biscotti to racks and let cool completely. Serve, or store airtight up to 1 month; freeze for longer storage.

The gingerbread biscotti recipe makes 24 pieces.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

For more biscotti recipes look here.

Try these similar recipes.

Gingerbread Scones
Gossamer Spice Cookies




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