Gingerbread Biscotti Recipe

This gingerbread biscotti recipe will bring a little bit of the winter holidays into your home. This cookie is great with hot chocolate, hot buttered rum, and of course, coffee.

1 cup whole or slivered almonds, toasted
3/4 cup sugar
1 stick (1/4 .lb) salted butter
1/2 cup molasses, dark
1/4 cup ginger, fresh; minced
3 eggs
3 cups flour 1/2 Tbsp baking powder
1 Tbsp cinnamon, ground
1 tsp nutmeg, ground
1/2 tsp cloves, ground
1/2 tsp allspice, ground


Medium bowl
Large bowl
Parchment paper
Baking sheets
Bread knife


Step 1: Line cookie sheet with parchment paper. Preheat oven to 350 F.
Step 2: In large bowl, beat sugar, butter, molasses, and ginger until smooth. Add eggs, 1 at a time, beating after each addition.
Step 3: In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds. Add to egg mixture; stir to blend.
Step 4: On prepared baking sheets, use well-floured hands to pat dough into 2 logs, 2 inches in diameter.
Step 5: Bake in a 350 F. oven until browned at edges and springy to touch, about 25 minutes; switch positions of pans halfway through baking.
Step 6: Let loaves stand on baking sheets until cool to touch, then using a bread knife cut into slices on the bias (at an angle).
Step 7: Place slices on cookie sheet and return to oven and bake at 350 F. until cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway through baking.
Step 8: Transfer biscotti to racks and let cool completely. Serve, or store airtight up to 1 month; freeze for longer storage.

The gingerbread biscotti recipe makes 24 pieces.