Did you know how easy it is to make biscotti? This great recipe shows you how to make this gingerbread biscotti treat that is perfect for dunking in a cup of coffee or hot chocolate. Get the step-by-step tutorial and printable recipe on the blog today!
One of my favorite gifts to give is homemade biscotti.
This gingerbread biscotti is the perfect gift to give for the holidays or to share in this year’s cookie exchange.
Biscotti seems like a really difficult treat to make, but it is just as easy as making a regular batch of cookies.
The biggest difference is that you bake these treats twice to get a cookie with crunch.
What Are Biscotti?
Biscotti are an Italian twice-baked cookie.
You begin by baking these tasty treats in a loaf, then slicing with a serrated knife, and finish them with a second round of baking.
This yields a dry, crunchy oblong cookie that is perfect for dunking!
Are Biscotti Gluten-Free?
Many of our readers need to eat gluten-free so this is one of our most commonly asked questions. Biscotti are made with flour (this recipe is made with all-purpose and wheat flour) so biscotti are NOT gluten-free.
How Can I Make Biscotti Gluten- Free?
Substitutions for all-purpose flour in this recipe can be made by using oat flour instead. Here is a recipe for gluten-free gingerbread biscotti that may cater to your dietary needs more.
Where Do I Find Molasses In My Grocery Store?
I can admit, the first time I started making gingerbread-flavored items, I had NO CLUE where to find molasses in my grocery store.
Is molasses in the cereal aisle with the pancake mixes or is it in the baking supplies aisle?
If you are lost too, I would suggest you check both aisles. While I have found it in my baking supplies aisle, some stores do carry it in their breakfast aisle.
Don’t think of it as only being stocked near the sugar either. This can be found randomly down by spices or even near the puddings.
Don’t want to hit your grocery store? Check here and order online instead.
How to Make Gingerbread Biscotti
This Gingerbread Biscotti is filled with all of the gingerbread flavors you love.
To achieve this flavor, we mix molasses, brown sugar, ginger, nutmeg, and cinnamon into our batter.
The most important thing with this biscotti, I have found, it to keep an eye on it because it will go from done to burnt rather quickly!
Start checking these after twenty minutes (on your first bake time) and don’t leave them neglected after that point or you may have some burnt biscotti on your hands!
After baking these, for the first time, you will slice them with a sharp knife (serrated is a great option).
You should note that you start with a higher temperature, on the first baking, and then you reduce the oven temperature for the second round of baking.
Once they are sliced, you will spread them out on a parchment paper lined cookie sheet.
Bake them again.
After finishing the second round of baking, allow these to cool completely on a wire rack before drizzling with glaze.
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.
However you package it, solo or in a basket, I guarantee that this recipe will be a hit for your holiday giving and baking!
Author: Adapted from AlRecipes.com
Recipe type: Dessert
Serves: 4 dozen
- 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 wide 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.
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Looking for more great holiday hostess gift? Here are 3 other projects to check out!
What fun treats are you baking this holiday season? Any great big batch recipes you might like to share?