Gingerbread Spice Biscotti

Gingerbread Spice Biscotti
I’m finally settling in to my winter break, now that grades were posted yesterday. While I already had all my English grades over the weekend, my Math for Business and Economics professor waited until the very last second–I know because I refreshed that page probably twenty times yesterday!–to post. B+. Not bad for an English major in a Math class. Calculus should be interesting next semester…

To celebrate, I folded the mounds of clean laundry that had invaded the living room and nested there for the last several days. And baked cookies with my daughter for her Polar Express pajama party at school today. And watched Glee for the first time in probably 8 months. And haphazardly wrapped some of the multitude of Christmas gifts that must be covered up in the next few days.

Today, it’s back to holiday baking. This one was a new challenge for me: biscotti. Gingerbread biscotti, to be exact. I never bothered before because hubby is not a fan of biscotti in general, and even less so of gingerbread, but it’s the holidays–a great time to experiment because it’s all for giving away anyway! Now that I know how easy it is to make, I’ll be doing this again…and saving it all for me! Bwah, ha, ha, ha, ha, ha!!!!!

5.0 from 1 reviews
Gingerbread Spice Biscotti
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cookies
Serves: 48
Ingredients
  • ½ cup vanilla sugar
  • ½ cup light brown sugar, packed lightly
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • ⅓ cup unsulphured molasses
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ tsp ground cloves
  • ½ teaspoon kosher salt
  • 2½ cups all purpose flour, plus extra for dusting
Instructions
  1. Set the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.
  2. Cream the softened butter and sugars in the bowl of a stand mixer (or in a large bowl using a hand mixer). Add the eggs, one at a time, mixing until well incorporated. Mix in the molasses.
  3. Add the baking powder, baking soda, ground ginger, cinnamon, nutmeg, ground cloves, and salt. Mix slowly for 20 seconds or so, then add the flour gradually. Mix until well incorporated.
  4. Lightly flour your workspace, as well as your hands. Scoop all the dough out of the mixing bowl into a mound on the counter and dust lightly with flour. Separate into 4 mounds and shape into thin logs placing 2 logs evenly spaced on each baking sheet.
  5. Bake for 20 minutes or until firm on top. Remove from oven and let sit on baking sheet for a couple minutes, then transfer to wire rack to cool for 10 minutes. Reduce oven to 300 degrees Fahrenheit.
  6. After 10 minutes, cut each log into 1 inch slices and arrange them on the baking sheets. Bake for 5-8 minutes each on both cut sides (longer for more crispy biscotti, less for more forgiving biscotti), then return to wire rack to cool entirely.
Notes
These will keep for a while because of the low moisture content. Great for gifting--or enjoying in your own cup of coffee! Delicious!

This recipe is featured in the Cookie Plan Monday post on Big Bear’s Wife.

Print Friendly, PDF & Email

6 comments

4 pings

Skip to comment form

    • J Timothy Quirk on 20 November, 2014 at 7:26 pm
    • Reply

    What a fun holiday treat!

    1. They are! And so perfect for gift-giving!

    • Jakub Przedzienkowski on 1 December, 2016 at 10:13 am
    • Reply

    I’ll have to try this biscotti recipe.
    Calcus is easy, you’ll be fine.

      • Jakub Przedzienkowski on 1 December, 2016 at 10:14 am
      • Reply

      Calculus lol

      1. I did pass my class, but it was tough. I’m much more language-minded than math. 🙂 Hope you like the biscotti!

          • Jakub Przedzienkowski on 1 December, 2016 at 9:52 pm
          • Reply

          Good for you on passing the class. I’ll let you know about the biscotti.

  1. […] Nut Biscotti – The Creekside Cook Gingerbread Men – Chocolate, Chocolate and More Gingerbread Spice Biscotti – Poet in the Pantry Gingersnap Sandwich Cookies with Lemon Cream Cheese Icing – Keep it Sweet Desserts Gluten […]

  2. […] THE Poet in the Pantry, is carefully baking a batch of Gingerbread Spice Biscotti! What is more perfect and timeless than […]

  3. […] #15) Carrie, THE Poet in the Pantry, is carefully baking a batch of Gingerbread Spice Biscotti! What is more perfect and timeless […]

  4. […] Nut Biscotti – The Creekside Cook Gingerbread Men – Chocolate, Chocolate and More Gingerbread Spice Biscotti – Poet in the Pantry Gingersnap Sandwich Cookies with Lemon Cream Cheese Icing – Keep it Sweet Desserts Gluten […]

Leave a Reply

Your email address will not be published.

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.