Gingerbread Biscotti with Molasses

Discovering gingerbread biscotti was like finding a warm treasure during chilly mornings. The blend of spices and the crisp texture became a cozy ritual that I looked forward to every holiday season.

I remember the first time unexpected guests arrived just as I pulled these warm biscotti from the oven. Their smiles and quick crumbs made the effort feel all the more rewarding.

Ingredients

• All-purpose flour: I always sift it lightly to keep the biscotti tender
• Ground ginger: This spice adds that signature warmth I treasure in every bite
• Ground cinnamon: A must-have for that classic cozy aroma
• Ground cloves: Just a pinch to amp up the aroma without overpowering
• Ground nutmeg: Adds subtle complexity that rounds out the spices
• Baking powder: Helps the biscotti have the perfect light crispness
• Salt: Balances sweetness and enhances all flavors
• Brown sugar: Packs moisture and deepens the molasses flavor
• Unsulfured molasses: The secret to that rich, earthy sweetness I always reach for
• Large eggs: They bind everything together beautifully
• Unsalted butter: Melted and cooled so it blends smoothly without cooking the eggs
• Pure vanilla extract: I add it last to preserve its fragrant notes
• Chopped toasted almonds or hazelnuts: Optional, but I love the crunch and nuttiness they bring
• Chopped crystallized ginger: Adds bursts of zing that surprise your taste buds

Instructions

Get Everything Ready:

Preheat the oven to 350°F and line a baking sheet with parchment paper. This sets the stage for perfectly baked biscotti.

Mix the Dry Ingredients:

Whisk together flour, ginger, cinnamon, cloves, nutmeg, baking powder, and salt in a large bowl. Notice how the warm spice scent starts to envelope your kitchen.

Combine the Wet Ingredients:

Whisk brown sugar, molasses, eggs, melted butter, and vanilla extract until smooth. The glossy mixture hints at the richness to come.

Bring It Together:

Add the wet ingredients to the dry and mix just until combined. Fold in nuts and crystallized ginger if using. The dough will be thick but soft, ready to shape.

Shape the Logs:

Divide dough and with floured hands form two 12-inch logs on your baking sheet. The sense of accomplishment starts here as the dough holds its shape.

Bake the Logs:

Bake 25 minutes until firm and golden. The kitchen fills with an irresistible spicy aroma.

Cool and Slice:

Let logs cool 10 minutes. Reduce oven to 325°F. Slice logs diagonally into 1/2-inch slices with a serrated knife. The cut edges reveal their tender crumb.

Final Crisp Bake:

Bake slices 10-12 minutes per side until crisp and golden. Listen for the faint crackle as they cool on a wire rack - biscotti perfection.

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This biscotti became more than a holiday treat; it marked celebrations, comfort on rainy days, and moments shared around warm drinks with friends and family.

Keeping It Fresh

Store biscotti in an airtight container to maintain crunch for up to two weeks. I like to place a slice of bread inside the container to keep them from getting too hard too fast.

When You're Missing Something

If almonds or hazelnuts aren't on hand, walnuts or pecans work beautifully. Don't stress if you need a nut-free version—these biscotti still shine on their own.

Serving Ideas That Clicked

Try dipping in your favorite coffee or tea for a cozy combo. Drizzling with melted white or dark chocolate takes them to the next level for a special treat.

• Remember to cool biscotti completely before dipping to avoid melting the chocolate too much
• Perfect as a small gift when wrapped in parchment and tied with twine
• Freeze leftover biscotti wrapped well for easy access to that spicy crunch anytime

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Thanks for spending this time baking together; may your kitchen be filled with warmth and the sweet spice of gingerbread bliss.

Recipe FAQs

→ What spices are used in these biscotti?

Ground ginger, cinnamon, cloves, and nutmeg create the warm, aromatic flavor profile.

→ Can I add nuts to the biscotti?

Yes, chopped toasted almonds or hazelnuts are optional additions that provide extra crunch.

→ How are the biscotti made crispy?

The logs are baked, sliced thinly, and then baked again to achieve a crisp texture.

→ Is molasses important in this preparation?

Molasses contributes a rich, slightly sweet depth that complements the spices well.

→ How should biscotti be stored?

Store in an airtight container to maintain crunch for up to two weeks.

→ Can these be made nut-free?

Yes, simply omit the nuts for a nut-free version, but check for cross-contamination if sensitive.