Nonni's Gingerbread Biscotti

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Kathie Brundege 3

These spicy Italian cookies are the perfect accompaniment for cocoa or coffee during the holiday season!

Modified from: Gingerbread Biscotti

Ingredients

Serving size has been adjusted!

Original recipe yields 48 servings

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Directions

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  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
  2. 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.
  3. 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. Brush with egg wash sprinkle with sugar
  4. Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
  5. 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.
  6. dip/drizzle with vanilla glaze
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