Gingerbread biscotti are twice-baked cookies with a spiced holiday aroma filling your kitchen. Perfect for dipping into your hot morning coffee during these cold winter days!
Prep Time45 mins
Cook Time40 mins
Total Time1 hr 25 mins
Servings: 36 cookies
- 1/2 cup unsalted butter , at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 tablespoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 3 tablespoons regular unsulphured molasses
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
Adjust oven rack to center position. Preheat oven to 350 degrees F. Line large rimmed baking sheet with parchment paper or silicone liner.
In a large mixing bowl, cream together the butter, sugars and spices at medium speed until fluffy. Add the eggs, one at a time, beating until mixed in. Beat in the molasses.
In a separate medium bowl, whisk together the flour and baking powder. Add to the wet ingredients and beat on low speed until combined.
Divide the dough in half and transfer to a floured surface. Shape each half into a 10- to 12-inch log and place 3-inches apart on the baking sheet. Slightly flatten logs.
Bake for 22-25 minutes until tops are cracked and logs are golden brown. Remove from the oven and let cool on the baking sheet for 15 minutes. Meanwhile, reduce the oven temperature to 325 degrees F.
Carefully remove the logs from the baking sheet and place on a large cutting board. Discard the parchment paper (or remove the silicone liner). Using a serrated knife, cut into 1/2-inch diagonal slices. Place each slice, cut side down, on the unlined baking sheet.
Return baking sheet to the oven and bake for another 9 minutes. Flip the slices then bake an additional 5-7 minutes, or until the cookies are dry (they will harden more as they cool). Remove from oven and cool completely.
Serve within 3-5 days or freeze immediately in freezer bags for up to 3 months.
Recipe Source: Land O'Lakes