Gingerbread Biscotti

Biscotti is the best and when you combine it with the sweet flavor of gingerbread you are left with a crunchy cookie that is packed with great flavor. These little goodies are ideal for packaging and/or shipping because they hold up well and last a little longer than your typical soft cookie.  Recipe courtesy of Jesseca Hallows from One Sweet Appetite.

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Servings 18 - 24servings
Prep Time 15minutes
Cook Time 35minutes
Passive Time 15minutes
Submitted By Jesseca Hallows from One Sweet Appetite
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 18 - 24servings
Prep Time 15minutes
Cook Time 35minutes
Passive Time 15minutes
Submitted By Jesseca Hallows from One Sweet Appetite
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
  2. Combine the butter and sugar in the bowl of an electric mixer. Beat until combined and fluffy. Add the eggs, molasses, and vanilla extract.
  3. Whisk together the flours, baking powder, ginger, cinnamon, cloves, nutmeg, and salt in a separate bowl. Mix into your wet ingredients until fully incorporated.
  4. Divide your dough into two equal parts. Shape each piece into a roll slightly shorter than the tray. Press down to 1/2 inch thickness. Bake for 25 minutes.
  5. Let the cookies cool 15 minutes. Use a sharp knife to slice 1/2 inch pieces and place flat onto your tray.
  6. Bake 10 minutes on each side at 325 degrees.
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