Gingerbread Biscotti – great addition to your holiday cookie platter! Perfect to send to family and friends this holiday season.
Biscotti is such a fun cookie to make. It is quite the opposite than the majority of cookie recipes you find these days on Pinterest. They are not soft nor fluffy. They are crunchy and quite flat. But they have their place in the cookie hierarchy and I place them quite high. They are fabulous with afternoon tea or a late cup of coffee. I always think of them as a little, sophisticated cookie. 🙂
I love to enjoy biscotti with a cup of steaming hot wintery drink, like this latte.
This holiday version of the Italian cookie is perfect for these cold winter days we are having here in the Midwest. Besides, you can make enough of them to share with family, friends and neighbors.
They are perfect for sending them to family and friends this holiday season. They won’t break in the package. Place them in a ziploc bag and they will arrive fresh as just taken out of the oven! Who wouldn’t love that?
PIN THIS RECIPE TO YOUR PINTEREST BOARD!
SHARE ON FACEBOOK
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tsp ground ginger
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 large eggs
- 3 Tbsp molasses
- 2 and 1/2 cup all-purpose flour
- 2 tsp baking powder
Preheat the oven to 350 degrees Line a baking sheet with parchment paper or silicone baking mat. Set aside.
In a large mixing bowl, mix butter with an electric mixer for 30 seconds.
Add both sugars and spices and mix until light and fluffy, about 3 minutes.
Add egg, molasses and mix well.
In another mixing bowl, whisk together flour and baking powder.
Add the dry ingredients to the wet ingredients and mix until well incorporated.
Divide the dough into to parts. Place one part on lightly floured surface and shape into a 8 inch log.
Repeat with the second part of the dough.
Bake the dough logs for 23 to 26 minutes, or until the tops are dry and cracked.
Cool for 15 minutes.
Turn the temperature down to 325 degrees F.
Slice each log into 3/4 inch slices.
Place the slices on their sides on the baking sheet.
Bake 9 minutes.
Flip the cookies on the other side and bake 7 minutes more.