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Gingerbread Biscotti

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Gingerbread Biscotti are warm, spiced, twice-baked cookies with classic gingerbread flavor and a satisfyingly crisp texture—perfect for dipping into hot drinks or gifting during the holidays.

Ingredients

  • 1 cup white sugar
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1/4 cup molasses
  • 2 1/4 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 1/2 Tbsp ground ginger
  • 1 Tbsp baking powder
  • 3/4 Tbsp ground cinnamon
  • 1/2 Tbsp ground cloves
  • 1/4 tsp ground nutmeg

Instructions

  1. Preheat oven to 375°F (190°C) and lightly grease a cookie sheet.
  2. In a large bowl, whisk together sugar, eggs, oil, and molasses until smooth.
  3. In a separate bowl, combine all-purpose flour, whole wheat flour, ginger, baking powder, cinnamon, cloves, and nutmeg.
  4. Stir dry ingredients into wet ingredients to form a stiff dough.
  5. Divide dough in half and shape each portion into a long roll the length of the cookie sheet. Place both rolls on the sheet and flatten to about 1/2 inch thick.
  6. Bake for 25 minutes, then remove and allow to cool slightly.
  7. Slice the baked logs diagonally into 1/2-inch slices.
  8. Lay slices cut-side down on the baking sheet and bake for 5–7 minutes per side, until crisp and toasted.

Notes

  • Drizzle with melted white chocolate or lemon almond bark for a festive finish.
  • Add chopped pecans, walnuts, or crystallized ginger for texture.
  • Reduce the second bake for softer, cake-like biscotti.

Nutrition

Find it online: https://chocolatecoveredamy.com/gingerbread-biscotti/