Gingerbread Biscotti is a wonderful, holiday-themed, crisp cookie that’s perfect for coffee dunking.
If you’re a coffee drinker, then biscotti is the coffee cookie for you! If you’re not all that familiar with biscotti, it happens to be a cookie that makes a good treat to have when you’re sipping your morning (or afternoon) coffee. It’s not super sugary or anything. As the name suggests, biscotti is more like a “biscuit.” It’s crisp, but it softens up when you dunk it in coffee or hot chocolate.
Gingerbread Biscotti is the flavor of biscotti that you must make during the holidays. It’s perfectly holiday flavored with molasses and spices. And it’s not as much of an indulgent treat as the other cookies you’ll see this time of year.
How to make Gingerbread Biscotti:
All biscotti is made the same, and it’s totally not the way you make regular cookies. Biscotti are non-traditional cookies. You make the dough, divide it in two and pat it into two logs. Then you’ll bake the logs whole. When they come out of the oven, you’ll take a serrated knife and gently slice the logs into pieces. Then those slices are placed back onto the baking sheet and they are baked a little longer to become crisp.
Gingerbread Biscotti is flavored with molasses and brown sugar (that gives it a good gingerbread flavor!) Orange zest, pecans and chopped apricots are in this biscotti too. There’s just enough of those extra goodies dotted throughout the biscotti to give it a more interesting flavor and texture.
Storing and make-ahead tips:
Gingerbread Biscotti makes a great gift because it can last up two two weeks if kept in a well-sealed container. They’re perfect for shipping, if you want to mail someone a homemade holiday gift (maybe with a mug or a coffee shop gift card!) They’re a crisp cookie, so freezing them in a well-sealed container will work too. They should be fine stored in the freezer for several weeks.
Add a drizzle!
Serving suggestion: melt some white chocolate and drizzle it on top of the Gingerbread Biscotti, if desired. It’s really good that way!
Here are a few more biscotti recipes you might like to try:
- Holiday Biscotti
- Coconut Biscotti
- Raspberry Lemonade Biscotti
- Chocolate Chip Biscotti
- Orange- Pistachio Biscotti
- Brown Sugar- Cinnamon Biscotti
- Almond Biscotti
- Double Chocolate Biscotti
- 2 ¼ cups all purpose flour
- 1 ¼ cups packed dark brown sugar
- 2 teaspoons ground ginger
- 1 ¼ teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- 1 cup pecans, coarsely chopped
- 1/2 cup lightly packed dried apricots, coarsely chopped
- 1/4 cup molasses
- 2 large eggs
- 2 teaspoons finely grated orange zest
- Position a rack in the middle of the oven, and preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In a large bowl, use an electric mixer to combine the flour, brown sugar, ginger, baking powder, cinnamon, salt, nutmeg and baking soda on medium-low speed until well blended. On low speed, briefly mix in the pecans and apricots. In a measuring cup, lightly whisk the molasses, eggs and orange zest. With the mixer on low, slowly pour in the egg mixture. Continue mixing until the dough is well blended and comes together in large, moist clumps, 1 to 2 minutes.
- Dump the dough onto an unfloured work surface. Divide the dough into two equal piles (about 1 pound each). Shape each pile into a log that's 10-inches long and about 1 1/2-inches in diameter, lightly flouring your hands as needed (the dough is a bit sticky).
- Position the logs on the lined baking sheet about 4 inches apart. Bake until the tops are cracked and spring back slightly when gently pressed, 30 to 35 minutes. Transfer the sheet to a rack and let cool until the logs are cool enough to handle, about 10 minutes.
- Carefully peel the biscotti logs from the parchment and transfer to a cutting board. Using a serrated knife, saw each log into diagonal slices 3/4-inch wide. Return the slices to the baking sheet (no need for fresh parchment) and arrange them cut-side down. It's all right if they touch because they won't spread.
- Bake until the biscotti are dried to your taste, about 10 minutes (for slightly moist and chewy) to 20 minutes (for super dry and crunchy). Transfer the cookie sheet to a rack and let the biscotti cool completely. The biscotti will still give slightly when pressed, but will harden as they cool. When cool, store in airtight containers.
- *Biscotti are very forgiving, and you can bake these to your taste: chewy, crunchy, or somewhere in between.
- *These freeze well in an airtight container or freezer ziploc bag.