These spicy Italian gingerbread biscotti cookies are the perfect accompaniment for cocoa or coffee during the holiday season! For a special treat, serve with lemon curd or drizzle with lemon-flavored almond bark.
Preparation Details
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hr 5 mins
Servings: 48
Ingredients
- 1 cup white sugar
- 3 eggs
- ⅓ cup vegetable oil
- ¼ cup molasses
- 2 ¼ cups all-purpose flour
- 1 cup whole wheat flour
- 1 ½ tablespoons ground ginger
- 1 tablespoon baking powder
- ¾ tablespoon ground cinnamon
- ½ tablespoon ground cloves
- ¼ teaspoon ground nutmeg
Steps
- Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
- Combine sugar, eggs, oil, and molasses in a large bowl. Combine all-purpose flour, whole wheat flour, ground ginger, baking powder, ground cinnamon, ground cloves, and ground nutmeg in a separate bowl; stir into sugar mixture until a stiff dough forms.
- Divide dough in half; shape each into a roll the length of the cookie sheet. Place rolls on the prepared cookie sheet; pat down to flatten dough until 1/2-inch thick.
- Bake in the preheated oven for 25 minutes. Remove from oven; set aside to cool.
- When cool enough to touch, cut into 1/2-inch thick diagonal slices.
- Place sliced biscotti on cookie sheet; bake until toasted and crispy, 5 to 7 minutes on each side.
