Gingerbread Biscotti

Gingerbread Biscotti

I think I've said it before, but it's worth repeating – cookies are one of my favorite recipes to create. These Ginger Biscotti are my favorite Biscotti (of a couple different ones) that I've created so far. What is your favorite cookie?

Do you have a cookie that reminds you of a certain time of year? Like a certain cookie from a family cookie swap or anything like that? Gingerbread makes me think of Christmas. So do Snowball cookies. And Nanaimo Bar. Good thing Christmas is my favorite holiday!!

If you need a new Christmas/winter cookie for your holiday cookie tray, this one is a perfect option. It's nice and crunchy, easy to put together, has comforting warm flavors of cinnamon and allspice, and looks pretty fancy when you set out a plate for guests. If you want to make them look a little more fancy, make up a simple icing with powdered sugar, milk and maybe even a sprinkle of cinnamon and decorate them. Or dip an end and pop some cute little gingerbread people sprinkles on – so cute for the holidays!!

Hope you love this recipe too. Let me know if you make them, I'd love to see 🙂

Gingerbread Biscotti

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 20 cookies

Jacqueline Piper

5 from 1 vote

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Gingerbread biscotti for your holiday party.

Ingredients

  

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• ▢ 3 ½ cups all-purpose flour
• ▢ 1 cup brown sugar
• ▢ 2 large eggs
• ▢ 6 tablespoons butter (melted and cooled)
• ▢ 2 teaspoons vanilla extract
• ▢ 2 tablespoons molasses
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 1 teaspoon ground ginger
• ▢ 1 teaspoon ground cinnamon
• ▢ ½ teaspoon ground allspice
• ▢ ¼ teaspoon black pepper

Instructions

 

• Preheat oven to 350 F. Prepare a baking sheet with a parchment sheet or silicone baking sheet.
• Cream together the butter and sugar, by hand or in a standing mixer.
• Add the eggs, molasses and vanilla, and mix again until incorporated.
• In a separate bowl, mix together the dry ingredients. Add dry ingredients to the mixing bowl and mix together.
• Flatten the dough on the baking sheet into rectangle about a half inch high.
• Bake for 20 minutes
• Cut into one inch wide strips and lay them on their sides on the baking sheet.
• Bake again for 10 minutes. Flip, bake another 10 minutes.

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Notes

These cookies get crispier after they've cooled a bit.

Nutritional information is an estimate. Values vary based on products used.

Read our full Nutrition Disclaimer.

Course cookie

Cuisine Italian

Keyword biscotti

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