Description
This Gingerbread Biscotti recipe offers a delightful twist on the classic Italian twice-baked cookie, infused with warm spices like cinnamon, ginger, nutmeg, and allspice. Perfectly crunchy yet slightly soft, these biscotti are ideal for dunking into coffee, tea, or hot chocolate during the holiday season or any cozy gathering.
Ingredients
Scale
Wet Ingredients
- 2 large eggs, at room temperature
- 2 tablespoons unsulfured molasses
- ¾ cup brown sugar
- ¼ cup olive oil
- 1 ½ teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 2 tablespoons confectioners’ sugar (for dusting)
Instructions
- Preheat oven and prepare baking sheet: Set your oven to 350ºF (175ºC). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Mix wet ingredients: In a medium bowl, combine eggs, molasses, and brown sugar. Using an electric hand mixer on medium speed, beat the mixture until light and fluffy, approximately 1-2 minutes. Add olive oil and vanilla extract, then continue beating for another minute to incorporate.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, cinnamon, ground ginger, nutmeg, and allspice until evenly mixed.
- Form dough: Gradually add the wet mixture to the dry ingredients and stir gently until just combined. Bring the dough together with your hands; it should hold together but remain slightly sticky to the touch.
- Shape the biscotti log: Lightly flour a clean work surface and transfer the dough onto it. Shape into a rectangular log, then using a lightly floured rolling pin, roll the dough into a 10×6 inch rectangle, about ½ inch thick. Transfer the dough to the prepared baking sheet and dust the top with confectioners’ sugar by sifting or sprinkling it evenly.
- First bake: Bake the dough for 25 minutes or until it turns a golden brown color.
- Cool and slice: Remove from the oven and let the biscotti cool in the pan for about 10 minutes until cool enough to handle. Transfer the log to a cutting board and, using a sharp knife, cut crosswise into ¾-inch slices to yield about 14-16 pieces, depending on thickness.
- Second bake (to crisp): Lower the oven temperature to 300ºF (150ºC). Place the sliced biscotti upright on their cut sides back onto the lined baking sheet. Bake for 10 minutes, then flip each biscotti to the other side and bake for an additional 8-10 minutes until crisp and golden.
- Cool completely: Allow the biscotti to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool fully, ensuring they reach their perfect crunchy texture.
Notes
- Even cuts: Use a sharp knife and steady hand for consistent ¾-inch slices to ensure even baking and uniform texture.
- How to serve: Enjoy biscotti with coffee, tea, hot chocolate, or milk. Biscotti are traditionally crunchy but soften slightly when dunked in a hot or cold beverage.
- Adjusting texture: For crunchier, drier biscotti, extend the second baking time slightly. For softer biscotti, reduce the second baking time accordingly.
Nutrition
- Serving Size: 1 slice (approx. 14-16 slices per batch)
- Calories: 140
- Sugar: 8g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 0.8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
