Gingersnap Biscotti
Cozy up with the warm and spicy flavors of these irresistible Gingersnap Biscotti, a perfect treat for dipping into coffee or tea. Brimming with a medley of festive spices like ginger, cinnamon, cloves, and nutmeg, this twice-baked cookie takes the comforting snap of a traditional gingersnap and transforms it into a crisp, dunkable delight. Chopped crystallized ginger adds pops of chewy sweetness that elevate every bite, while a touch of molasses lends a rich, caramel-like depth. With a simple dough that comes together in minutes and a double baking process for that signature crunch, these biscotti are as easy to make as they are to enjoy. Keep a batch on hand for holiday gatherings, gifting, or a cozy snack break.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1.5 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoons salt
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.25 cup dark brown sugar, packed
- 2 large eggs
- 0.25 cup molasses
- 1 teaspoon vanilla extract
- 0.5 cup crystalized ginger, chopped
Instructions
Preheat the oven to 350°F (175°C). 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 mixing bowl, cream together the unsalted butter, granulated sugar, and dark brown sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Add the molasses and vanilla extract, mixing until combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms. Be careful not to overmix.
Gently fold in the chopped crystallized ginger until evenly distributed throughout the dough.
Divide the dough in half and shape each portion into a log approximately 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, spaced at least 3 inches apart.
Bake in the preheated oven for 25-30 minutes, or until the logs are firm and lightly golden. Remove from the oven and let cool on the baking sheet for 10 minutes.
Reduce the oven temperature to 325°F (160°C).
Using a sharp serrated knife, slice the baked logs diagonally into 1/2-inch thick pieces.
Arrange the biscotti slices cut-side down on the baking sheet. Bake for an additional 10 minutes.
Flip the biscotti over and bake for another 8-10 minutes, or until dry and crisp.
Remove from the oven and transfer the biscotti to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 2 weeks. Serve with your favorite coffee or tea.
Nutrition Facts
Calories |
143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.5 g | 6% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 52 mg | 2% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 13.2 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 76 mg | 2% | |
*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.
