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Spiced Gingerbread Biscotti

Course: Dessert, Snack
Cuisine: Christmas, Italian, North American
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 12 cookies
Calories: 247kcal
Author: Lord Byron's Kitchen
What is Christmas without gingerbread? Spiced Gingerbread Biscotti will fulfill all of those cravings for homestyle, comforting, holiday flavours!
Print Recipe

Ingredients

  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 6 tablespoons butter, softened
  • 1 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons molasses
  • 2 tablespoons confectioner's sugar

Instructions

  • Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
  • In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, allspice, cloves, and nutmeg. Set aside.
  • In a mixing bowl, beat together the butter and brown sugar until well combined.
  • Next, add the eggs and beat them into the batter until well mixed.
  • Pour in the molasses and the vanilla extract. Beat until combined.
  • Now, add the flour and beat in until just combined. The dough will be sticky.
  • Turn dough out onto prepared baking sheet and form into a log. (Dust your hands with flour; dough is a bit sticky!)
  • Form log into a rectangle shape that is roughly 5" wide and 15 " long.
  • Sprinkle the top of the log with the confectioner's sugar.
  • Bake for 30 minutes. Remove from oven and place baking sheet on a wire cooling rack so that air can circulate around the baking sheet. Allow to cool for 5 minutes.
  • Using the parchment paper, slide the log onto a large cutting board. Slice into 3/4" slices across the width of the log.
  • Place slices back onto baking sheet which has been lined with more parchment paper. Slices are cut side down. Bake for 7 minutes.
  • Remove from oven. Carefully turn the cookies over and bake for another 7 minutes.
  • Remove from oven and allow to cool on the baking sheet for 3-5 minutes. Transfer to wire cooling rack to finish cooling completely.
  • Package biscotti for gift-giving or pile into a food-safe container. Leave at room temperature, or freeze until needed for up to 3 months.

Nutrition

Calories: 247kcal | Carbohydrates: 43g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 46mg | Sodium: 355mg | Potassium: 117mg | Fiber: 1g | Sugar: 22g | Vitamin A: 220IU | Calcium: 38mg | Iron: 2mg