One of my favorite gifts to give is homemade biscotti. This gingerbread biscotti is the perfect gift to give and this easy gingerbread biscotti recipe is a great recipe to try for your holiday giving and cookie trays this year.
Cut-out sugar cookies can be a time-consuming project so I often rely upon big batch items like biscotti (Snickerdoodle or Oreo biscotti, anyone?) or easy food items to prepare in large quantities like Homemade Peppermint Marshmallows or Hot Cocoa or Vanilla Chai mixes that can be made in one batch and assembled easily into smaller gifts.
If you can make cookies, you can make biscotti! Biscotti is basically a twice baked cookie that is perfect for coffee dunking. This Gingerbread Biscotti is filled with all of the flavors you love in gingerbread- molasses, brown sugar, ginger, nutmeg, and cinnamon and then drizzled with an easy glaze to dress them up a bit.
These can be packaged in festive treat bags with a little ribbon and would make a cute accompaniment to a favorite homemade drink mix, coffee, or the makings of a coffee gift basket with my homemade peppermint syrup or gingerbread syrup for easy homemade lattes.
The most important thing with this biscotti, I have found, it to keep any eye on it because it will go from done to burnt rather quickly! Start checking these after twenty minutes and don’t leave them neglected after that point or you may have some burnt biscotti on your hands!
However you package it, solo or in a basket, I guarantee that this recipe will be a hit for your holiday giving and baking!
- ⅓ cup vegetable oil
- 1 cup white sugar
- 3 eggs
- ¼ cup molasses
- 2¼ cups all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1½ tablespoons ground ginger
- ¾ tablespoon ground cinnamon
- ½ tablespoon ground cloves
- ¼ teaspoon ground nutmeg
- For Glaze: ½ cup confectioners sugar (icing or powdered sugar), sifted
- ¼ teaspoon pure vanilla extract
- 2 – 3 tablespoons milk or light cream
- Preheat your oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper.
- In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough (depending on your humidity, the dough may be sticky).
- Divide dough in half, and shape each half into a roll the length of the cookie.
- Place rolls on lined cookie sheet, and pat down to flatten the dough to ½ inch thickness.
- Bake in a preheated oven for 20-25 minutes. KEEP A VERY CLOSE EYE ON IT as it will go from done to burnt quickly.
- Remove from oven, and set aside to cool.
- When cool enough to touch, move over to a cutting board and cut into ½ inch thick diagonal slices.
- Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy. If the biscotti already looks a little “too” crispy, you can decrease your oven temperature to 275 degrees and bake for 7-10 minutes instead.
- Let cool.
- In a small bowl mix together the confectioners sugar, vanilla extract and milk until it is incorporated. Using a small spoon, drizzle back and forth your glaze over the biscotti. Allow the icing to harden before packaging.