Wednesday, October 05, 2011

Gingerbread Biscotti

Nothing says Fall like gingerbread & pumpkin.  I am a big biscotti fan...soooo good with your morning coffee!  I tried my luck at pumpkin biscotti but that recipe needs some tweaking.  This one has always been my go to and it makes your kitchen smell SOOOOO GOOD!



  • 4 tbl butter
  • 1 cup sugar
  • 2 eggs
  • 1 egg white
  • 1/4 cup molasses
  • 3 cups flour
  • 1 tbl baking powder
  • 1 1/2 tbl ground ginger
  • 1 tbl cinnamon
  • 1/2 tbl ground cloves
  • 1/3 tsp nutmeg
  1. Preheat oven to 375 degrees and line a cookie sheet with parchment paper.
  2. In a large bowl, mix the butter and sugar until creamy.  Slowly add in the eggs and molasses until combined.  
  3. Add in the ginger, cinnamon, cloves and nutmeg and mix.  Add in the baking powder and flour 1 cup at a time until well mixed.
  4. Divide dough in half and shape each dough into a log onto the cookie sheet.  You may need a little dusting of flour to create the log.  Pat down to flatten the dough to 1/2 inch thickness.
  5. Bake for 25 minutes.  Remove from oven and allow to cool.
  6. Cut the logs into 1/2 inch thick diagonal slices.  Place back onto cookie sheet and bake an additonal 7 minutes or until toasted.

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