it has been almost a year since i made biscotti last. and while last year's holiday version was definitely a keeper, this year i seem to be all about the spice, so a gingerbread version is in order. normally i would adapt my favorite basic biscotti recipe, but i was nervous how adding molasses would affect the dough and turned to google for inspiration. slightly different versions of the recipe i settled on were all over the internet and they all promised one thing: classic, crunchy biscotti with delicious gingerbread flavor. and they did not disappoint.
adapted from a cozy kitchen
1 hour, makes 24
1/3 cup vegetable oil
1 cup sugar
1/4 cup molasses
2 1/4 cups all purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 1/2 tablespoons ground ginger
3/4 tablespoon ground cinnamon
1/2 tablespoon ground cloves
1/4 teaspoon ground nutmeg
- preheat your oven to 375F and line a baking sheet with parchment paper.
- in a large bowl, mix the oil, eggs, and molasses. add the remaining ingredients and mix until a stiff dough forms. if you're using a stand mixer, be sure to scrape the bottom to ensure all the flour is mixed in.
- divide the dough roughly in half. form each half into a log about 12 inches long and place on half of the baking sheet. use your fingers to flatten the dough to 4 to 6 inches wide, depending on how thick you prefer your cookies.
- bake for 25 minutes. remove from the oven and cool for about 15 minutes, or when you can touch them.
- transfer a log of dough to a cutting board. using a serrated knife, cut the log into slices about 1/2 inch thick, or thicker or thinner depending on how you like your cookies. transfer back to the baking sheet and bake an additional five minutes. flip the cookies and bake an additional five more minutes. cool completely on a wire rack. store in an airtight container. biscotti freezes very well.