Gingerbread biscotti that will fill your home with the scent of gingerbread. Try dipping them into a hot cup of coffee or cocoa.
45 min.prep time
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 tablespoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 tablespoons mild molasses
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup mini real semi-sweet chocolate chips, if desired
6 ounces vanilla-flavored candy coating (almond bark), chopped
1/4 teaspoon ground cinnamon
Heat oven to 350°F. Combine butter, sugar, brown sugar, ginger, cinnamon, nutmeg and cloves in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs; continue beating until well mixed. Add molasses; continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed. Stir in mini chocolate chips, if desired.
Divide dough in half. Shape each half into 12-inch log on lightly floured surface. Place logs 3 inches apart onto lightly greased large cookie sheet. Flatten logs slightly.
Bake 22-25 minutes or until tops are cracked and logs are golden brown. Remove from oven; cool 15 minutes on cookie sheet. Reduce oven temperature to 325°F.
Carefully place logs onto cutting surface. Cut into 1/2-inch diagonal slices with serrated knife. Place, cut-side down, onto ungreased cookie sheets.
Return to oven. Bake 9 minutes; turn slices. Continue baking 5-7 minutes or until cookies are dry and crisp. Cool completely.
Place candy coating into small bowl. Microwave 1 minute; stir. Continue microwaving, stirring every 15 seconds, until melted and smooth. Stir in 1/4 teaspoon cinnamon.
Place cookies onto waxed paper; drizzle with melted candy coating. Let set at room temperature until coating is firm.
- Line cookie sheet with parchment paper for easy cleanup.
- Use dark molasses, if you prefer a more intense flavor.
Nutrition Facts (1 biscotti)
Dietary Fiber: 1g
Recipe #14262©2008Land O'Lakes, Inc.