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Gingerbread Biscotti

Gingerbread Biscotti

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CRISTINA GOMEZ

These spicy Italian cookies are the perfect accompaniment for cocoa or coffee during the holiday season! Serve with lemon curd or drizzle with lemon flavored almond bark for a special treat.

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Original recipe yields 48 servings

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Nutrition

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  • Calories:
  • 70 kcal
  • 3%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
  2. In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough.
  3. Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
  4. Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
  5. When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.
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Reviews

Firefly08
606
11/20/2007

These were pretty darn good. With a couple changes, the texture came out just perfect; they weren't too crunchy or too soft as other reviewers have stated. First, I replaced the oil with butter. I make a few different kinds of biscotti, and I've never seen a recipe call for oil. I figured the butter would be tastier. Second, to ensure a crucnchy yet not-too-hard texture, I mixed the ingredients according to most biscotti recipes I've tried. I mixed all the dry ingredients, incuding the sugar. Then I cut the butter into the dry ingredients until the mixture resembled course crumbs. In a seperate bowl, I lightly beat the eggs and the molasses together. I added this to the dry mix. I mixed this concoction until it was just combined. No overmixing! The dough should still be crumbly. I divided the dough in half and formed them into their log shapes on the cookie sheets. It's still pretty crumbly at this point, but it all firms up when you bake it. This looser dough allows the biscotti to cook up crunchy without being dense or hard. I think that's the reason some people ended up with tough cookies. You have to keep the dough kinda loose. Anyway, when I finsihed the baking process, I dipped them in white chocolate. Deliciousness.

Betty
136
12/19/2011

This is a good recipe after I changed a few things from what other reviewers have said and from other biscotti recipes I use. I used 6 T marjarine instead of oil. I omitted the whole wheat flour and ended up using about 4 cups white flour to get the right consistancy. I also added a teaspoon vanilla and used 3 1/2 t. Pampered Chefs Cinnamon Plus instead of all the seasonings, it's just easier as it has all of them in it. Next I divided into 3 logs and rolled them in Raw sugar mixed with a little cinnamon then flattened them. It gave it a nice look after baking. The easiest way to make biscotti is to bake on a Pampered Chef Bar stone(yes there is a difference in stones) They won't burn and when you bake the 2nd time, you just stand them up about 1/2 inch apart and don't have to flip them. I'm not sure if I will do any white chocolate on them or not. They do look pretty the way they are.

Cristy
128
12/7/2006

this may be the best biscotti I have ever had! I followed the recipe exactly (even the cooking time) and they came out perfectly. I don't know why some others had so much trouble. The dough wasn't sticky at all. Even my 6 year old had one with milk tonight and loved it! This is a keeper. Thanks so much Christina!