Gingerbread biscotti have the best crunchy and crumbly texture, are loaded with festive holiday spices, are easy to make, and stores well for weeks.
- 2 large eggs, at room temperature
- 2 tablespoons molasses, unsulfured
- ¾ cup brown sugar
- ¼ cup olive oil
- 1 + ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 2 tablespoons confectioners’ sugar
- Preheat oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, add eggs, molasses, and brown sugar. Use an electric hand mixer on medium speed, and beat together until light and fluffy, about 1-2 minutes. Add in olive oil and vanilla and beat together for another minute.
- In a large bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, and allspice. Gradually stir in the wet ingredients, until just combined. Bring the dough together with your hands. The dough should be able to hold together but will still be slightly sticky.
- Transfer the dough onto a lightly floured surface and shape it into a rectangular log. Lightly flour a rolling pin and roll the dough into a rectangle measuring 10x6 inches, and ½-inch thick. Transfer to the lined baking sheet and sift or sprinkle confectioners’ sugar on top.
- Bake for 25 minutes, until golden brown.
- Remove from oven and allow it to cool down in the pan until cool enough to handle, about 10 minutes. Transfer the log to a cutting board and use a knife to cut into ¾-inch slices, crosswise. You should get about 14-16 slices, depending on how thick you rolled out the log.
- Reduce the oven temperature to 300F. Place the biscotti back on the lined baking sheet (standing up on its cut side) and bake for 10 minutes. Then remove from oven and flip the biscotti over to the other side. Bake for another 8-10 minutes until crisp and golden.
- Allow biscotti to cool on the baking sheet for 5 minutes, then transfer to a wire cooking rack to cool down completely before serving.
Even cuts: When cutting your biscotti after the first bake, pay careful attention to the angle of your knife and the width of the cookies. Uneven cuts will give you unbalanced cookies that become over-or under-baked (or both)!
How to store: Biscotti last longer than most cookies. You can store them at room temperature for up to two weeks. Keep gingerbread biscotti inside a cookie tin, with parchment paper separating layers of cookies. Be sure to let the cookies cool completely before storing.
How to adjust the texture: Gingerbread biscotti is crunchy and slightly hard but still soft enough for an easy bite. You can bake these to the texture that you like. For extra crunchy and dry biscotti, bake them longer, for softer ones, then bake them for less time.
How to freeze: Transfer the cooled biscotti to an airtight container or a freezer bag and squeeze out as much air as you can. Freeze the cookies for up to 3 months. When ready to eat, let it thaw at room temperature first
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Cookies
- Method: Bake
- Cuisine: Italian
Keywords: gingerbread biscotti, biscotti cookie, how to make biscotti, biscotti with gingerbread, italian cookies, italian biscotti, christmas biscotti