Gingerbread Biscotti
Easy to make biscotti and perfect for the Holidays!
Servings 12 slices
Calories 217kcal
Equipment
Ingredients
- 5 tablespoons butter - room temperature
- 1/2 cup brown sugar
- 2 large eggs
- 2 tablespoons molasses
- 2 cups all purpose white flour
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup white chocolate chips
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
- In a large mixing bowl add softened butter and brown sugar. Using an electric mixer combine until blended.
- Add two eggs one at a time. Add molasses and mix for one minutes.
- Add flour, baking powder, spices and salt. Mix for about 3 minutes on medium low until a soft dough forms.
- Place on cookie sheet and shape into log that is 11" long and 1/2" thick.
- Bake at 350 degrees for 20 minutes. Cool for at least 15 minutes.
- Using a serrated knife carefully cut into 1/2" slices.
- Arrange slices onto baking sheet. Second bake time: For a crispier cookie bake 10 minutes on each side. For a softer but still firm cookie, bake for 5 minutes on each side.
- For Chocolate Drizzle - add white chocolate chips to a microwave safe container like a measuring cup. Melt on high for 35 seconds. Stir. Heat on high for another 35 seconds and stir. Continue stirring until chips are melted.
- Using the tines of a fork drizzle on cooled biscotti. Put in fridge to firm up the chocolate quickly if desired.
Nutrition
Calories: 217kcal | Carbohydrates: 33g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 158mg | Potassium: 192mg | Fiber: 1g | Sugar: 16g | Vitamin A: 194IU | Vitamin C: 0.05mg | Calcium: 69mg | Iron: 2mg