Biscotti NEVER excites me. Umm…well then why am I posting this you ask…
Well because this biscotti straight won me over. And it wasn’t immediate–it took a few days. The first time I made this biscotti I wasn’t that huge of a fan. In fact, I actually made this, took pictures, lamented on whether or not to post and then decided not to.
Buuuut then a few nights later (as in four days later) I ended up eating biscotti for dinner. (Totally normal.) And then something magical happened: I fell in love with dang biscotti. The cookie was tender and moist, and not the hard-as-a-rock-biscotti that I usually avoid at random coffee shops. It was crazy surprising!
Oh! I almost forgot! This biscotti kinda tastes like Christmas. In a totally good way. Not in a too early to think about way, but in a great in anticipation way.
And I mean, what other cookie can you leave out on the counter and eat four days later to amazing texture and flavor? Biscotti. That’s the answer.
Oh and um if you make this you MUST dunk it in your coffee. It’s just a must. And with the chocolate?! Oh myyy. Please promise that you’ll do this!
Gingerbread Biscotti
Recipe from Allrecipes
Print this snazzy recipe!
1/3 cup vegetable oil
1 cup white sugar
3 eggs
1/4 cup molasses
2 1/4 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 1/2 tablespoons ground ginger
3/4 tablespoon ground cinnamon
1/2 tablespoon ground cloves
1/4 teaspoon ground nutmeg
Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
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.
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.
Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
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.
30 Comments
Tablespoons of cinnamon and cloves and ginger….really?
I am totally going to make these and give them to my kids teachers and every other woman requireing a gift this christmas lol! A handfull of these a recipe card and a coffee card who could ask for more?
Looks great! Did you just dunk them in a little melted chocolate to get that coat on?
I did! I just melted some chocolate in a double-boiler with a little heavy cream and butter and then swirled the biscotti in it and let them set for 10 minutes or so.
I do not like biscotti, at least not the traditional, bake it twice kind. I started making a marble biscotti at Christmas time but I hated hard it was and I hate dunking. So my ever clever Christmas baking assistant suggested only baking it the once, cutting it and then seeing how it tasted. YUM! I love Biscotti this way. So now I am going to try the Gingerbread biscotti but only bake once and see how it turns out…thanks
Oh me too! I love biscotti baked once, though I’m not sure if it’s considered biscotti? Whatevs. We can do what we want! Right?
I made these but my oven must run hot. They completely overcooked, even though I cooked them only five minutes each side on the second bake. I noticed that other recipes call for lowering the heat on the second bake so I will try that. I’m sure the flavor would have been excellent but for the burnt ginger aspects, so if your oven runs hot, be super careful and monitor them closely.
Beautiful! I love baking biscotti but never saw a gingerbread one…this looks so yummy and “holiday-ish” 🙂 I can’t wait to try them!
love,
cathy b.
Do I have to use the whole wheat flour? I hate to go out and buy more flour…