Gingerbread Biscotti


Be sure to let the cookie logs cool after the first bake so they slice cleanly and don’t crumble.



  • Biscotti:
  • 1 cup granulated sugar
  • 2 tablespoons molasses
  • 2 teaspoons vanilla extract
  • 3 large eggs, divided
  • 5.3 ounces whole-wheat pastry flour (about 1 1/4 cups)
  • 5.3 ounces all-purpose flour (about 1 cup plus 3 tablespoons)
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon baking powder
  • Icing:
  • 2/3 cup powdered sugar
  • 1 tablespoon whole milk
  • 1/4 teaspoon vanilla extract

How to Make It

Step 1

Preheat oven to 325°.

Step 2

To prepare biscotti, place granulated sugar, molasses, 2 teaspoons vanilla, and 2 eggs in the bowl of a stand mixer; beat at high speed until ribbons fall from beaters (about 6 minutes).

Step 3

Weigh or lightly spoon flours into dry measuring cups and spoons; level with a knife. Combine flours and next 5 ingredients (through baking powder) in a bowl; stir with a whisk. Add flour mixture to egg mixture; beat at low speed just until combined. Divide dough in half; place halves on a baking sheet lined with parchment paper. With lightly floured hands, shape each half into an 8 x 4-inch loaf. Lightly beat remaining egg in a bowl; brush tops and sides of loaves with egg. Bake at 325° for 35 minutes or until golden brown. Remove loaves from baking sheet, and cool 10 minutes on a wire rack.

Step 4

Reduce oven temperature to 275°.

Step 5

Cut each loaf diagonally into 11 (1/2-inch) slices; place slices, cut sides down, on baking sheet. Bake at 275° for 20 minutes, turning slices over after 10 minutes. Remove from pan, and cool completely on wire rack.

Step 6

To prepare icing, combine powdered sugar, milk, and 1/4 teaspoon vanilla; stir with a whisk until smooth. Drizzle icing over biscotti; let stand until icing sets. Store biscotti in an airtight container.

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