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Gingerbread Biscotti
SUBMITTED BY:
CRISTINA GOMEZ
PHOTO BY:
POOKY1969
"These spicy Italian cookies are the perfect accompaniment for cocoa or coffee during the holiday season! Serve with lemon curd or drizzle with lemon flavored almond bark for a special treat."
RECIPE RATING:
Read Reviews
(114)
Review/Rate This Recipe
PREP TIME
25 Min
COOK TIME
40 Min
READY IN
1 Hr 5 Min
Original recipe yield 4 dozen
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/3 cup vegetable oil
1 cup white sugar
3 eggs
1/4 cup molasses
2 1/4 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 1/2 tablespoons ground ginger
3/4 tablespoon ground cinnamon
1/2 tablespoon ground cloves
1/4 teaspoon ground nutmeg
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DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough.
Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.
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REVIEWS
Reviewed on Nov. 20, 2007 by
Firefly08
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Firefly08
Nov. 20, 2007
These were pretty darn good. With a couple changes, the texture came out just perfect; they weren't too crunchy or too soft as other reviewers have stated. First, I replaced the oil with butter. I make a few different kinds of biscotti, and I've never seen a recipe call for oil. I figured the butter would be tastier. Second, to ensure a crucnchy yet not-too-hard texture, I mixed the ingredients according to most biscotti recipes I've tried. I mixed all the dry ingredients, incuding the sugar. Then I cut the butter into the dry ingredients until the mixture resembled course crumbs. In a seperate bowl, I lightly beat the eggs and the molasses together. I added this to the dry mix. I mixed this concoction until it was just combined. No overmixing! The dough should still be crumbly. I divided the dough in half and formed them into their log shapes on the cookie sheets. It's still pretty crumbly at this point, but it all firms up when you bake it. This looser dough allows the biscotti to cook up crunchy without being dense or hard. I think that's the reason some people ended up with tough cookies. You have to keep the dough kinda loose. Anyway, when I finsihed the baking process, I dipped them in white chocolate. Deliciousness.
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69 users found this review helpful
These were pretty darn good. With a couple changes, the texture came out just perfect; they...
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Reviewed on Oct. 27, 2007 by Betty
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Betty
Oct. 27, 2007
This is a good recipe after I changed a few things from what other reviewers have said and from other biscotti recipes I use. I used 6 T marjarine instead of oil. I omitted the whole wheat flour and ended up using about 4 cups to get the right consistancy. I also added a teaspoon vanilla and used 3 1/2 t. Pampered Chefs Cinnamon Plus instead of all the seasonings, it's just easier as it has all of them in it. Next I divided into 3 logs and rolled them in Raw sugar mixed with a little cinnamon then flattened them. It gave it a nice look after baking. The easiest way to make biscotti is to bake on a Pampered Chef Bar stone(yes there is a difference in stones) They won't burn and when you bake the 2nd time, you just stand them up about 1/2 inch apart and don't have to flip them. I'm not sure if I will do any white chocolate on them or not. They do look pretty the way they are.
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20 users found this review helpful
This is a good recipe after I changed a few things from what other reviewers have said and...
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Reviewed on Dec. 7, 2006 by
Cristy
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Cristy
Dec. 7, 2006
this may be the best biscotti I have ever had! I followed the recipe exactly (even the cooking time) and they came out perfectly. I don't know why some others had so much trouble. The dough wasn't sticky at all. Even my 6 year old had one with milk tonight and loved it! This is a keeper. Thanks so much Christina!
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15 users found this review helpful
this may be the best biscotti I have ever had! I followed the recipe exactly (even the...
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Reviewed on Jun. 4, 2006 by
Anna Dunster
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Anna Dunster
Jun. 4, 2006
Very yummy biscotti, great in coffee, good with cream cheese cinnamon roll icing too. 25 mins cooking time was slightly long and I unfortunately didnt check it, but turned out ok, just slightly overcrispy and dark on the ends. I'll watch it more closely the last 5 mins next time.
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10 users found this review helpful
Very yummy biscotti, great in coffee, good with cream cheese cinnamon roll icing too. 25 mins...
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Reviewed on Feb. 25, 2008 by
Mom of three
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Mom of three
Feb. 25, 2008
Maybe it's me, but I always like a little bite to my gingerbread so I add a dash (or two in my case) of finely ground black pepper. This is one cookie that I always get recipe requests for. And people are impressed that biscotti is not something that has to be purchased.
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9 users found this review helpful
Maybe it's me, but I always like a little bite to my gingerbread so I add a dash (or two in my...
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Reviewed on Dec. 3, 2007 by
RAPHAELLA
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RAPHAELLA
Dec. 3, 2007
I thought this was a great recipe. I did sub 1 stick of butter for the oil, Blackstrap molasses for regular molasses, used all wheat flour and rapidura suger instead of the white. I also followed "Firefly07"s instructions for how to mix it up They said "Second, to ensure a crunchy yet not-too-hard texture, I mixed the ingredients according to most biscotti recipes I've tried. I mixed all the dry ingredients, incuding the sugar. Then I cut the butter into the dry ingredients until the mixture resembled course crumbs. In a seperate bowl, I lightly beat the eggs and the molasses together. I added this to the dry mix. I mixed this concoction until it was just combined. No overmixing! The dough should still be crumbly. I divided the dough in half and formed them into their log shapes on the cookie sheets. It's still pretty crumbly at this point, but it all firms up when you bake it. This looser dough allows the biscotti to cook up crunchy without being dense or hard." Thank you Cristina & Thank you Firely 07..this is the first time I ever made biscotti and it was awesome!
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7 users found this review helpful
I thought this was a great recipe. I did sub 1 stick of butter for the oil, Blackstrap...
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Reviewed on Nov. 30, 2006 by
POOKY1969
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POOKY1969
Nov. 30, 2006
The taste is very good and easy to make. Make sure you flatten the dough to 1/2 inch thickness as directed, mine was a little thicker and ended up very doughy in the middle when I cut them, they did cook through when I baked them the second time. I did dip one side in vanilla almond bark. My husband said they were very good dipped in coffee.
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7 users found this review helpful
The taste is very good and easy to make. Make sure you flatten the dough to 1/2 inch thickness...
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Reviewed on Dec. 13, 2006 by deesquared
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deesquared
Dec. 13, 2006
Delicious and easy! Fills the house with the smells of Christmas! I dipped them in white chocolate melts, and hubby loved them! I did reduce the baking time, as they were burning a bit on the bottom.
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6 users found this review helpful
Delicious and easy! Fills the house with the smells of Christmas! I dipped them in white...
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Reviewed on Nov. 30, 2007 by
DULCINEA54935
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DULCINEA54935
Nov. 30, 2007
Reminiscent of a gingerbread man -- great soaked in Christmas type coffees or cocoa or teas
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4 users found this review helpful
Reminiscent of a gingerbread man -- great soaked in Christmas type coffees or cocoa or teas