Gingerbread Biscotti - a fun take on a traditional cookie that everyone will love. The slight spice of the cookie goes well with a cup of coffee or tea.
Course Christmas Cookies, Dessert
Keyword Biscotti Recipe, Gingerbread Biscotti, Italian Cookie
Prep Time 10minutes
Cook Time 30minutes
1 1/4cBrown Sugar
1 1/4tspBaking Powder
1/2cWhite Chocolateoptional, for dipping/drizzle
Preheat oven to 350 F and line two cookie sheets with parchment paper or silicone baking sheets.
In your mixer cream together butter with sugar.
In a small bowl whisk your eggs and molasses then add to butter mixture with vanilla and combine.
In a medium bowl sift together your dry ingredients and then add slowly to your wet mixture (it will become a thick batter).
Form into logs (10"x 2" approx) and bake for 20-23 minutes (until slightly firm to the touch but NOT hard, should have a "spring" to it)
Remove from oven and cool 10 minutes before cutting into 1" stripes (see photos)
Place face down on baking sheet and bake for additional 6, flip and repeat for 6 minutes (they should be slightly golden)
Allow to cool completely before adding a chocolate drizzle/dip if you prefer!
If you like your biscotti REALLY crunchy you can add 1-2 minutes per side when they are cooking face down, if you prefer it a little softer you can do it for less time. Our biscotti is cooked to be a perfect addition to a cup of coffee or tea!