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This month the What’s Baking? challenge was biscotti. I was excited about this challenge because I want to make biscotti as a homemade holiday gift this year and this was an awesome time to try out a new recipe. I’ve been scouring recipes for biscotti, everything from cranberry nut to gingerbread and I finally decided on the gingerbread.
I love biscotti because it’s pretty easy to make. Yes it takes longer then a traditional cookie but you can make 2 trays at the same time. Biscotti is unusual because you bake it in a loaf then take it out, cut it, and then bake the cookies on each side. This makes for a crunchy holiday cookie that’s awesome when served with coffee, hot chocolate, or tea. I love dunking mine in my morning coffee.
The gingerbread biscotti has all the delicious flavors from the ginger and molasses. It’s baked in the loaf and I could smell the spices as it baked in the oven. I cut the biscotti on a slight diagonal to give it the traditional look and baked it two more times. The biscotti were dark from the molasses but smelled great.
To make them a little more festive I drizzled white chocolate over top of them once they had cooled. You could also dunk them in white chocolate. I plan on packaging 5 or 6 of them up in a cellophane bag, tying with a ribbon, and giving them in mugs along with hot chocolate. It’ll be an awesome homemade gift this holiday season!
- 1/3 c. butter
- 1 c. sugar
- 3 eggs
- 1/3 c. molasses
- 3 1/4 c. flour
- 1/2 teaspoon salt
- 1 Tablespoon baking powder
- 1 Tablespoon ground ginger
- 2 Tablespoons crystalized ginger, chopped (optional)
- 1 Tablespoon cinnamon
- 1 teaspoon nutmeg
- Preheat the oven to 375 degrees.
- In a large bowl combine the butter, sugar, and eggs. Mix well until combined.
- Add in the molasses and stir until combined.
- In a medium bowl combine the flour, salt, baking powder, ginger, cinnamon, and nutmeg. Mix well.
- Add the flour to the butter mixture and mix until a dough forms.
- Divide the dough into two parts. Shape each dough into a 12 x 3 log and place on a lightly greased cookie sheet.
- Bake for 25 minutes.
- Remove from the oven and let cool for 3-4 minutes. Slice on a diagonal (you should get between 10-15 slices). Turn the slices on the side and bake for 6-8 minutes. Flip them over and bake an additional 6-8 minutes.
- Remove from oven and cool. Drizzle with white chocolate if desired.
Recipe adapted from Chew Out Loud