Gingerbread Biscotti with Molasses (Printable)

Aromatic biscotti featuring gingerbread spices and molasses for a crisp, flavorful treat.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 1/2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/4 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 1 teaspoon baking powder
07 - 1/4 teaspoon salt

→ Wet Ingredients

08 - 1/2 cup packed brown sugar
09 - 1/4 cup unsulfured molasses
10 - 2 large eggs
11 - 4 tablespoons unsalted butter, melted and cooled
12 - 1 teaspoon pure vanilla extract

→ Optional Add-ins

13 - 1/2 cup chopped toasted almonds or hazelnuts
14 - 1/2 cup chopped crystallized ginger

# How To Make It:

01 - Set oven to 350°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking powder, and salt in a large bowl.
03 - In a separate bowl, whisk brown sugar, molasses, eggs, melted butter, and vanilla extract until fully blended.
04 - Add wet ingredients to dry and mix until just combined. Fold in nuts and crystallized ginger if desired.
05 - Divide dough in half. With floured hands, form each half into a 12-inch long by 2-inch wide log on the prepared baking sheet.
06 - Bake logs for 25 minutes until firm and lightly golden. Remove from oven and cool for 10 minutes.
07 - Lower oven heat to 325°F for final baking.
08 - Using a serrated knife, cut logs diagonally into 1/2-inch thick slices. Lay slices cut side down on the baking sheet.
09 - Bake slices for 10 to 12 minutes per side, flipping once, until crisp and golden. Transfer to wire rack to cool completely.

# Tips from dashanddishes:

01 -
  • Sharing these feels like passing on a delicious secret that warms hearts and mugs alike
  • The perfect balance of spice and sweetness keeps everyone reaching for just one more piece
02 -
  • Make sure the logs are firm before the first bake to avoid crumbling when slicing
  • Folding in crystallized ginger last keeps those bursts of flavor fresh and vibrant
03 -
  • Use a serrated knife for clean slices that keep the biscotti intact
  • Letting biscotti cool completely on a wire rack prevents sogginess and ensures perfect crunch

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