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Gingerbread Biscotti

Gingerbread Biscotti

From Fine Cooking: Cookies 2012 Magazine

Makes 24 cookies

2 ¼ cups all purpose flour

1 ¼ cups packed brown sugar

1 ¼ teaspoon baking powder

¼ teaspoon baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ teaspoon salt

¼ cup molasses

2 large eggs

2 teaspoons finely grated orange zest (from 1 orange)

1. Preheat oven to 350F. Line baking sheets with parchment paper or silicone liners; set aside.

2. In the bowl of an electric mixer, whisk together flour, brown sugar, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt until well combined. In a small bowl or measuring cup, whisk together molasses, egg, and orange zest until well combined. With mixer on low, gradually add in egg mixture, scraping down the sides and bottom of the bowl as needed, until dough comes together in large clumps, about 1 to 2 minutes.

3. Turn dough out onto a clean work surface. Divide dough in half and shape each half into a log about 10 inches long and 2 inches wide. (If dough is sticky, lightly flour your hands to help shape.) Transfer logs to prepared baking sheets. Bake, rotating pans halfway through, until tops are cracked and spring back when pressed lightly, about 30 to 35 minutes. Remove from oven and transfer to a wire rack until still slightly warm, but cool enough to handle, about 20 minutes.

4. Gently transfer logs to a cutting board. Using a serrated knife, cut each log diagonally into ¾-inch wide slices. Return slices to baking sheets, placing them cut side up. Bake an additional 10 minutes for slightly chewy biscotti, or up to 20 minutes for extra crunchy. Remove from oven and transfer to wire racks to cool completely.

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