Gingerbread Biscotti

5 from 1 vote

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

Cook Time 40

Total Time 1

Servings cookies

Calories 173

Author Jessica Kwon

Ingredients

6 tablespoon unsalted butter room temperature
1 cup brown sugar tightly packed
2 tablespoon unsulphured molasses
2 eggs room temperature
½ tablespoon vanilla extract
3 cups all-purpose flour
2 teaspoon baking powder
½ teaspoon salt
1 tablespoon ground ginger
1 tablespoon cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground cloves

US Customary - Metric

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
In a bowl or stand mixer fitted with the paddle attachment, cream butter and brown sugar together until fluffy, about 2-4 minutes.
Add eggs, 1 at a time. Then add molasses and vanilla extract, whisking well.
In a separate bowl, sift together flour, baking powder, salt, and spices. Gradually add to bowl of wet ingredients until just-combined.
Transfer the dough to the baking sheet and divide into two. Shape each into rectangular logs that are about 1 inch high.
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.
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.

Notes

The gingerbread dough will be quite sticky. Consider wearing gloves to shape the logs or lightly flour your hands to prevent sticking. Wetting your hands with a bit of water or placing plastic wrap/parchment paper on top of the dough and using a rolling pin will also help.
For longer biscotti cookies, cut at a diagonal to get the most out of your dough.
To make the dough ahead of time, shape the dough into logs and wrap it tightly in plastic wrap. Store the logs in the fridge for up to 48 hours before baking.

Nutrition