Gingerbread Biscotti
Warm up your holiday baking with these irresistibly spiced Gingerbread Biscotti! Infused with a cozy blend of ginger, cinnamon, cloves, and nutmeg, these twice-baked treats deliver the perfect balance of crisp texture and rich molasses flavor. Ideal for dunking into a steaming cup of coffee or tea, this easy-to-make recipe combines pantry staples with the optional crunch of toasted pecans or almonds for a festive twist. With their golden hue and crackled finish, these biscotti are as beautiful as they are delicious, making them a show-stopping addition to your holiday cookie tray or a thoughtful homemade gift. Plus, they stay fresh in an airtight container for up to two weeks, ensuring you can savor the spirit of the season one crunchy bite at a time.
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Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground ginger
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoon ground cloves
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 0.5 cup unsalted butter (softened)
- 0.75 cup granulated sugar
- 0.25 cup brown sugar (packed)
- 2 units large eggs
- 3 tablespoons unsulfured molasses
- 2 teaspoons vanilla extract
- 0.5 cup chopped pecans or almonds (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated. Add the molasses and vanilla extract, mixing until combined.
Gradually add the dry ingredients into the wet ingredients, mixing until a dough forms. If using, fold in the chopped pecans or almonds.
Divide the dough in half and transfer it to the prepared baking sheet. Shape each half into a long, flat log about 10 inches long and 2 inches wide. Ensure there is space between the logs as they will spread during baking.
Bake the logs in the preheated oven for 25-30 minutes, or until the tops are firm and cracked. Remove from the oven and let cool on the baking sheet for 10 minutes.
Reduce the oven temperature to 300°F (150°C). Carefully transfer the logs to a cutting board and use a serrated knife to slice them diagonally into 3/4-inch wide biscotti.
Place the biscotti cut-side down back onto the baking sheet. Bake for an additional 10-12 minutes, flip them over, and bake for another 10-12 minutes, or until crisp.
Remove the biscotti from the oven and let cool completely on a wire rack. Store in an airtight container for up to two weeks.
Nutrition Facts
Calories |
3389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.2 g | 191% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 1245 mg | 54% | |
| Total Carbohydrate | 478.6 g | 174% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 253.5 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 378 mg | 29% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1698 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
