Gingerbread Biscotti Recipe

Name: Gingerbread Biscotti Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Cuisine: Italian
Ingredients: 2 cup All-Purpose Flour (2 cups All Purpose Flour (Maida) (more if required)); ¼ cup Wheat Flour (1/4 cup Whole Wheat Flour); 1 tsp Baking Powder (1-1/2 teaspoons Baking powder); 3 tbsp Butter (3 tablespoons Butter (Salted)); 3 tbsp Vegetable Oil (3 tablespoons Oil); ½ cup Brown Sugar (1/2 cup Brown Sugar (Demerara Sugar) ½ cup brown sugar); ¼ cup Molasses (1/4 cup Molasses or dark corn syrup or honey or melted jaggery) — optional; 1 tsp Ginger Powder (1-1/2 teaspoons Dry ginger powder); 2 tsp Ground allspice (2 teaspoons All spice powder); 2 pieces Egg (2 Whole Eggs lightly whisked); ¼ tsp Table Salt (1/4 teaspoon Salt); 0 pieces Hazelnuts (Hazelnut handful, chopped (or walnuts/almonds)) — optional

A twice-baked, crisp Italian cookie flavored with ginger, allspice, and molasses, shaped into logs, sliced, and baked again for a dry, crunchy texture.

75 minItalian

Servings6

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Pescatarian
Halal

Steps

1To begin making Gingerbread Biscotti first preheat the oven to 180 degree celcius.
2Line a baking tray with parchment paper.
3Mix the whole wheat flour and all purpose flour, ground ginger, allspice powder, baking powder and salt.
4In another mixing bowl whisk together the sugar, oil and butter until combined.
5Add molasses (or corn syrup or honey or liquid jaggery), eggs to the sugar and butter bowl and whisk again.
6Stir in the dry ingredients to the and mix till it is completely incorporated and it forms a stiff dough. Add little flour if it is very soft.
7Divide the dough into two parts.
8Shape each portion into a rough log about 8-9 inches.
9Bake for about 20-22 minutes till it is firm to touch. Time may vary depending on the oven and size of logs.
10Cool the logs on the baking sheet.
11Using a sharp serrated knife carefully cut them into about ½ inch slices.
12Place the slices on cookie sheet or sheets and bake on each side for about 10-12 minutes or till the cookies dry out.
13Cool completely on a wire rack.
14Store Gingerbread Biscotti recipe in an airtight container and serve during tea time
15Serve Gingerbread Biscotti recipe with Kesar Chai, Coffee, hot chocolate or wine.