Gingerbread Biscotti
sandravalvassori.com
These easy to make Gingerbread Biscotti are warmly spiced with the classic flavors of gingerbread cookies. They have the perfect crunch without being too hard. A wonderfully festive biscotti that makes a great holiday gift, too!
Servings: 30 biscotti
Ingredients
- 2 1/2 cups (300 g) all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon kosher salt or fine sea salt
- 1 1/2 teaspoon cinnamon
- 2 teaspoons ground ginger
- 3/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon finely ground black pepper
- 6 Tablespoons (85 g) unsalted butter, melted and slightly cooled
- 3/4 cup (160 g) light brown sugar, lightly packed
- 2 large eggs plus one more egg for egg wash if not using powder sugar (see notes)
- 2 Tablespoons unsulphured molasses
- 2 teaspoons vanilla
- Icing/Confectioners’ Sugar for garnish, optional
Instructions
- Preheat oven to 350ºF and line a large baking sheet with parchment paper. Set aside.
- In a large bowl, whisk the flour, baking powder, salt, cinnamon, ginger, all-spice, cloves and pepper.
- In a medium bowl, whisk the melted (cooled) butter with the brown sugar until well combined. Add the eggs, one at a time, whisking vigorously to combine. Stir in the molasses and vanilla and whisk until well blended.
- Make a well in the middle of the flour mixture and pour in the wet ingredients. Use a wooden spoon or spatula to stir the mixture until well combined. The mixture will seem a bit hard and dry at first but keep stirring and it will all come together quickly.
- Scoop out the batter onto a lightly floured surfaced, and using lightly floured hands, bring the dough together. The dough should be sticky but manageable. If it seems too sticky, just wet your hands with a little water. Divide dough into two equal pieces.
- Form each dough into two separate logs approximately 11-inches long by 2 1/2-inches wide and transfer to prepared baking sheet, spacing them at least 3-inches apart. Wet your hands lightly and smooth out the tops so you don't see any big cracks. If using, dust the logs generously with icing sugar. Otherwise, brush each log with egg wash (optional-see notes).
- Bake for 25-30 minutes or until logs are lightly golden brown. They should still be springy when touched. Place the baking sheet in a cool spot and allow the logs to cool for 10 to 12 minutes.
- Carefully transfer one log at a time to a cutting board. A large fish spatula or similar spatula is helpful for transferring the logs. Using a sharp serrated knife, cut each log into 3/4-inch thick slices. For larger biscotti, slice the logs in diagonal slices, for smaller biscotti, slice them straight across.
- Place the biscotti back on the baking sheet, standing upright and spacing them about 1/2-inch apart. Return to the oven and bake for 10 to 12 minutes, or until biscotti look nicely golden brown on top. Transfer the biscotti to a wire rack and cool completely before storing.
Notes
Egg wash: I typically brush the unbaked biscotti logs with a bit of egg wash to give the biscotti a little more color and shine. Here, the gingerbread biscotti are sprinkled with icing sugar so there is no need for an egg wash. If skipping the icing sugar, lightly beat an egg with 1 tablespoon water and lightly brush the top and sides of the shaped biscotti logs.
To store on the countertop: Biscotti will last up to 2 weeks stored at room temperature. Line a metal tin, or any airtight container, with paper towels or parchment paper and cover tightly. You can also place the biscotti in a larger glass jar, covered tightly. The biscotti can also be stored in ziplock bags but they will lose some of their crunch (I don't mind them a bit softer).
To freeze: Allow biscotti to cool completely, then wrap in parchment paper and place in a freezer bag or freezer-safe container. Freeze for up to 3 months. When ready to use, remove the biscotti from the packaging, and thaw on the counter.