Gingerbread Biscotti

Gingerbread Biscotti

303
CRISTINA GOMEZ 0

"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."
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Ingredients

1 h 5 m servings 70 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 70 kcal
  • 3%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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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.
  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.

Reviews

303
  1. 360 Ratings

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Most helpful positive review

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....

Most helpful critical review

These are decent but really need a little more kick! Next time I am going to add real ginger (either crystallized or fresh rather than ground) and some more cloves. Also, they benefited from som...

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....

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 flo...

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 w...

Nice crispy, crunchy, spicy little treats. I followed the recipe as written with the oil, because butter is not normally used in genuine Italian biscotti, which never have a buttery taste. Those...

Look out Starbucks! This recipe is fantastic. I've made a lot of biscotti in the past, so I decided to use butter instead of oil (1/3C). To get the gingerbread into the right size logs I wet my ...

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...

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 follow...

GREAT taste! I did use all purpose flour in place of the whole wheat flour as I didn't have any. The only other change I made was to lower the temperature to 325 degrees for the second baking....

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...