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Crusty Gingerbread Biscotti

  • Sweet
  • 1 hr 45 mins
  • Serves 36
  • Medium


  • For Coating :

How to Make Crusty Gingerbread Biscotti

  1. Begin by preheating the oven at 350° F and prepare a large cookie sheet by lightly greasing it with oil.
  2. In a large mixing bowl combine sugar, ginger, brown sugar, butter, nutmeg, ¾ teaspoon of cinnamon and cloves. Beat the contents together on a medium speed while scraping the sides of the bowls constantly.
  3. Add eggs in the bowl and beat some more until well combined.
  4. Add molasses and beat some more on medium speed. Add flour and baking powder and beat some more on lower speed this time until the dough is well mixed.
  5. Fold in chocolate chips at the very end if desired.
  6. Divide this dough into two parts and shape it into a log Cut the log into half with each one 12-inch long.
  7. Place the two logs on the prepared cookie sheet with three inches apart and place in the preheated oven.
  8. Allow the cookies to bake for 22-25 minutes, or until they are light brown and slightly cracked. Remove the cookie sheet and reduce the oven temperature to 325°
  9. Allow the cookie logs to cool down before cutting them into ½-inch diagonal slices.
  10.  Place the cookies in an ungreased cookie sheet and return it to the oven. Bake for 9 minutes on one side, flip and bake for 5-7 minutes on the other side. Remove and allow them to cool before placing them on waxed paper.
  11. Meanwhile add candy coating in a small bowl, microwave for one minute and stir. Sprinkle cinnamon on the coating and drizzle it on top of the cookies.


  • India, China, Nepal, Nigeria and Thailand are the top ginger producing countries of the world.
  • A ground ginger root has increased nutritional value as compared to the raw ginger root.
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