Description
This Gingerbread Biscotti recipe offers a deliciously spiced, crunchy treat perfect for dipping into coffee, tea, or hot chocolate. With warm flavors of cinnamon, ginger, nutmeg, and allspice, these twice-baked Italian cookies embrace the festive spirit of gingerbread while delivering the traditional biscotti crispness. Made with simple pantry ingredients including molasses and brown sugar, the biscotti have a perfect balance of sweetness and spice, ideal for sharing or gifting during the holiday season.
Ingredients
Scale
Wet Ingredients
- 2 large eggs, at room temperature
- 2 tablespoons molasses, unsulfured
- ¾ cup brown sugar
- ¼ cup olive oil
- 1 + ½ teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
Topping
- 2 tablespoons confectioners’ sugar
Instructions
- Preheat Oven and Prepare Pan: Begin by preheating your oven to 350ºF (175ºC). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Mix Wet Ingredients: In a medium bowl, combine the eggs, molasses, and brown sugar. Using an electric hand mixer on medium speed, beat until the mixture is light and fluffy, about 1-2 minutes. Add the olive oil and vanilla extract, then continue to beat for another minute to fully incorporate.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, cinnamon, ground ginger, nutmeg, and allspice until evenly mixed.
- Form the Dough: Gradually stir the dry ingredients into the wet mixture until just combined. Use your hands to bring the dough together. It should hold well but remain slightly sticky to the touch.
- Shape and Roll Dough: Transfer the dough onto a lightly floured surface. Shape it into a rectangular log and lightly flour a rolling pin. Roll the dough out to a 10×6 inch rectangle with about ½-inch thickness. Transfer this rectangle onto the prepared baking sheet. Sift or sprinkle the confectioners’ sugar evenly over the top.
- Bake the Dough: Place the baking sheet in the preheated oven and bake the dough for 25 minutes until it turns golden brown.
- Cool and Slice: Remove the biscotti base from the oven and allow it to cool in the pan for approximately 10 minutes until it can be safely handled. Transfer the log to a cutting board and slice crosswise into ¾-inch thick pieces, aiming for 14-16 slices depending on thickness.
- Second Bake – Crisping: Lower the oven temperature to 300ºF (150ºC). Stand the sliced biscotti upright on their cut sides on the lined baking sheet. Bake for 10 minutes, then flip each biscotti slice and bake for an additional 8-10 minutes until they are crisp and golden.
- Cool Completely: Allow the biscotti to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool fully. This helps them firm up and develop their characteristic crunch.
Notes
- Even cuts: Make sure to slice the biscotti evenly after the first bake to ensure uniform cooking on the second bake and avoid over- or under-baked pieces.
- How to serve: Enjoy your biscotti dipped in coffee, tea, hot chocolate, or milk. Their hard texture softens instantly when dipped, creating the perfect bite.
- Adjusting texture: For crunchier biscotti, bake them longer during the second bake. For softer biscotti, reduce the second bake time accordingly.
Nutrition
- Serving Size: 1 cookie (approx. 25g)
- Calories: 110
- Sugar: 7g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
