This Simply Perfect Crispy Gingerbread Biscotti is my favourite thing to bake for the holidays. Spicy and crunchy, it's wonderful to have a jar full to enjoy this time of year.
If you haven't had time to bake yet, or you have have baked a lot but you still have room for one more thing, may I humbly suggest you bake up a batch of this Gingerbread Biscotti. It's one of my favourite holiday treats! It's easy, delicious and perfect for enjoying over the holidays or for last-minute gift giving.
Unlike some gingerbread biscotti I've made over the years, this one is crunchy. You can control exactly how crunchy by how long you bake it the second time. I find about 10 minutes the sweet spot. It makes a biscotti that's not so hard you can't eat it without dunking, but hard enough to be able to dunk it without it disintegrating in your coffee.
These keep weeks in an airtight container. They are also sturdy, so travel well, if you want to take some along as you travel this holiday season.
The biscotti batter is quite moist, so it's can be tricky to shape. I like to drop it in dollops in to two equal-sized lines to start. Gently pat with your fingers to refine the shape and then run your hands under running water. Shake but don't dry. Use your damp fingers to smooth the biscotti logs. The logs should each be flat on top, about 1 inch high, 2 inches wide and 12 inches long. The exact size isn't nearly as important as making sure your two logs are pretty much the same size (whatever that is :), so that they cook evenly.
A serrated knife is the perfect tool to cut your biscotti before the second bake. I find holding the edges near where I am slicing helpful while I slice, to avoid any pieces pulling off as I slice.
If your icing sugar disappears a bit through the process, don't hesitate to give it another dusting, as needed.
Biscotti freezes well!
Simply Perfect Gingerbread Biscotti
- 2 1/2 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp salt, (reduce a bit if you use salted butter)
- 1 1/2 tsp cinnamon
- 1 1/2 tsp ginger
- 3/4 tsp allspice
- Pinch cloves
- Pinch finely ground black pepper
- 6 Tbsp unsalted butter, at room temperature
- 1 cup brown sugar
- 2 large eggs
- 2 tsp vanilla
- 2 Tbsp mild molasses
- Icing/Confectioners' Sugar, for garnish
- Preheat oven to 350 and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, allspice, cloves and pepper. Set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer with a beating blade, beat together the butter and brown sugar until creamy. Add eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Add the vanilla and beat in. Add the molasses and mix in. Add the flour mixture and mix until flour is all incorporated.
- Spoon batter on to prepared baking sheet, making two logs about 2 inches wide by 12 inches long and flattened on the top. Allow as much space in between the two logs as you can, as the batter will spread. *Tip: rinse your hands under running water. Shake but do not dry. Use your damp fingers to smooth the logs before baking. Sprinkle logs generously with icing sugar.
- Bake in preheated oven for 30 minutes. Remove from oven, but leave oven on. Allow to cool on the baking sheet for 5 minutes, then remove to a cutting board. Cut into 1/2-3/4 inch thick slices. Return the slices to the baking sheet, standing them upright and bake a further 10 minutes. Remove from oven and then transfer biscotti to a cooling rack to cool completely before storing in a container. For really hard biscotti, you can bake a few minutes longer and/or allow biscotti to sit at room temperature to dry out for several hours before storing.
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.