Gingerbread Biscotti
Nothing says the holidays like homemade Gingerbread Biscotti. This makes the best holiday gift or dessert!
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
- Knife
Ingredients
Dough
- 113 grams salted butter (salted)
- 113 grams cane sugar
- 113 grams dark brown sugar (packed)
- 85 grams blackstrap molasses
- 1 teaspoon vanilla extract
- 2 large eggs
- 383 grams all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
Topping
- 28 grams cane sugar
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, molasses, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the eggs and mix just slightly, enough to break the yolks.
- In a separate bowl, add the dry ingredients: flour, cinnamon, cloves, ginger, baking soda, and sea salt and whisk together. Add the dry mixture to the butter mixture and mix on low until a stiff dough forms.
- Transfer the dough to the prepared baking sheet. Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 13 x 3 inches. Sprinkle the 2 tablespoons of cane sugar over the top of the cookie log.
- Bake for 35 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 15 minutes.
- Trim off the edges, then slice into 12 pieces and separate them to reveal the cut sides so they can get some air flow and crisp up during the second bake.
- Bake again for 20 minutes. Allow to cool completely on the baking sheet.
- Store in a cool dry place for up to 7 days.
Video
Notes
Tips
- Always weigh ingredients for the best results.
- Use dark brown sugar, not light brown. The dark brown sugar gives this gingerbread recipe its rich flavor and dark color!
- Make sure biscotti looks set but not completely done after the first bake. If it looks very raw still in the middle, you can go 5 more minutes as needed, all ovens are a bit different.
- Most biscotti recipes will tell you use a serrated knife, but I find that a chef's knife is much better and you get cleaner cuts.
- Make sure to bake biscotti until it's golden and crispy. Don't be afraid to bake a few more minutes if needed.
- Store biscotti in a cool, dry place as this is a crispy cookie.
- Gluten Free — Replace the all purpose flour with 269 grams (scant 1 ¾ cups) gluten free flour blend.
- High Altitude — Bake at 350°F for 30 minutes or until the middle looks set but not completely done, then remove and let rest for 10 minutes. Cut as instructed and bake again for 15 minutes.
Nutrition
Calories: 298kcalCarbohydrates: 51gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 48mgSodium: 220mgPotassium: 168mgFiber: 1gSugar: 26gVitamin A: 276IUVitamin C: 0.01mgCalcium: 37mgIron: 2mg
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