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Easy Gingerbread Biscotti
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Gingerbread Biscotti

An easy gingerbread biscotti recipe that is perfect for dipping in white chocolate.
Course Dessert
Cuisine Italian
Keyword biscotti
Prep Time 20 minutes
Cook Time 50 minutes
Cooling 1 hour
Total Time 3 hours 10 minutes
Servings 18
Author Anna
Cost 5

Ingredients

  • 2 cups plus 2 tablespoons all-purpose flour 300 grams
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/8 teaspoon salt
  • 2 teaspoons ginger
  • 1 ½ teaspoons cinnamon
  • 1/2 teaspoon cloves
  • ¼ teaspoon nutmeg
  • 2 large eggs
  • 2/3 cup sugar 140 grams
  • 4 tablespoons canola oil or melted coconut oil
  • 3 tablespoons molasses
  • 1/2 teaspoon vanilla extract

Instructions

  • Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
  • Mix the flour, salt, baking powder and spices together in a bowl and set aside.
  • In a mixing bowl, beat the eggs until foamy. Add sugar and beat for about 30 seconds, then beat in the oil, molasses and extract.
  • Add the flour mixture and stir until blended.
  • With damp hands, shape the dough into a log about 11 inches long and 1 inch high.
  • Bake on center rack for 25 minutes. Let cool on baking sheet for about 10 minutes, then transfer to a cutting board and cut into about 16 to 18 slices.
  • Reduce oven heat to 300 degrees F.
  • Stand biscotti bake on the baking sheet and bake at 300 degrees F for about 25 minutes. Let cool.