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Gingerbread Biscotti
Gingerbread Biscotti
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Spicy Italian cookies - ideal for holiday season with cocoa or coffee. Top with lemon curd or lemon almond bark for a special touch.
Ingredients:
  • 0.33333334326744 cup vegetable oil
  • 3 eggs
  • 0.25 cup molasses
  • 2.25 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1.5 tablespoons ground ginger
  • 0.75 tablespoon ground cinnamon
  • 0.5 tablespoon ground cloves
  • 0.25 teaspoon ground nutmeg
Instructions:
  • Preheat the oven to 375°F (190°C) and grease a cookie sheet.
  • Combine oil, sugar, eggs, and molasses in a large bowl. In a separate bowl, mix flours, baking powder, and spices; then blend into the egg mixture until a stiff dough forms.
  • Split dough in half and form each half into a log the same length as the cookie. Transfer logs onto baking sheet and gently press to flatten to 1/2 inch thickness.
  • After 25 minutes in the preheated oven, allow the dish to cool before serving.
  • Once cooled slightly, slice into 1/2 inch thick diagonal pieces. Place the biscotti slices on a baking sheet and bake for an extra 5 to 7 minutes on each side until they are golden and crunchy.

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