Gingerbread Biscotti

4.4
(414)

These spicy Italian cookies are the perfect accompaniment for cocoa or coffee during the holiday season! Serve with lemon curd or drizzle with lemon flavored almond bark for a special treat.

47
47
47
47
Prep Time:
25 mins
Cook Time:
40 mins
Total Time:
1 hrs 5 mins
Servings:
48
Yield:
4 dozen

Ingredients

  • cup vegetable oil

  • 1 cup white sugar

  • 3 eggs

  • ¼ cup molasses

  • 2 ¼ cups all-purpose flour

  • 1 cup whole wheat flour

  • 1 tablespoon baking powder

  • 1 ½ tablespoons ground ginger

  • ¾ tablespoon ground cinnamon

  • ½ tablespoon ground cloves

  • ¼ teaspoon ground nutmeg

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.

  2. 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.

  3. Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.

  4. Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.

  5. When cool enough to touch, cut into 1/2 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.

Nutrition Facts (per serving)

70 Calories
2g Fat
12g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 48
Calories 70
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Cholesterol 12mg 4%
Sodium 27mg 1%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 2%
Total Sugars 5g
Protein 1g
Vitamin C 0mg 1%
Calcium 20mg 2%
Iron 1mg 3%
Potassium 49mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love