Soft Gingerbread Biscotti
Soft Gingerbread Biscotti is the ultimate holiday treat that brings classic gingerbread flavors to the world of biscotti—with a unique twist. Unlike traditional biscotti, these cookies are baked to be slightly soft in the center, perfectly balancing their crisp edges. Infused with warming spices like ginger, cinnamon, cloves, and nutmeg, and sweetened with rich molasses and brown sugar, this cozy recipe is a celebration of festive flavors. Chopped pecans add an optional crunch, while the buttery dough ensures a tender bite. Perfect with a steaming mug of coffee, tea, or hot cocoa, these biscotti are easy to make and delightful to share during festive gatherings or cozy winter mornings. Bake up a batch in under an hour and enjoy a soft, spice-packed twist on a traditional favorite!
Log this recipe in SnapCalorie
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 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.75 cup Brown sugar, packed
- 0.25 cup Molasses
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the molasses, followed by the eggs one at a time, ensuring that each egg is fully incorporated. Add the vanilla extract and mix until combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms. If using, fold in the chopped pecans.
Divide the dough in half and shape each half into a log approximately 10 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving ample space between them.
Bake in the preheated oven for 25-30 minutes, or until the logs are firm to the touch and slightly golden. Remove from the oven and let them cool for about 10 minutes.
Lower the oven temperature to 325°F (165°C). Using a sharp serrated knife, cut the baked logs diagonally into 1/2-inch-thick slices.
Place the slices cut side down onto the baking sheet. Return to the oven and bake for an additional 8-10 minutes per side, flipping once halfway through, until the biscotti are just firm but still slightly soft in the center.
Allow the biscotti to cool completely on a wire rack before serving. Store in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 220 mg | 10% | |
| Total Carbohydrate | 441.7 g | 161% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 206.6 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 421 mg | 32% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 1861 mg | 40% | |
*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.
