Gingerbread Biscotti

Gingerbread Biscotti

Bake delicious gingerbread biscotti with oil using this easy recipe. Packed with holiday spices, they’re perfect with coffee and stay crunchy for weeks! 

Ingredients: 

2 cups of all-purpose flour (284 grams)
1½ teaspoons of baking powder
½ teaspoon of kosher salt
1 teaspoon ground ginger
¾ teaspoon ground cinnamon
¼ teaspoon ground allspice
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
Whisk and set this dry mixture aside.
Prepare the wet ingredients. Whisk together:

2 large eggs
⅔ cup of packed dark brown sugar
¼ cup of vegetable oil
¼ cup of molasses
½ teaspoon of pure vanilla extract
Whisk together until smooth and well combined.

• Directions;
  Preheat oven to 350 degrees.  Line baking sheet with parchment paper.
  
  Whisk dry ingredients together and set bowl aside. Combine wet ingredients in another bowl.                                                          Gradually  mix the wet with the dry ingredient to form a sticky dough.  Don't over mix.                                                                       Using two tablespoons, drop the batter onto the prepared baking sheet, one heaping tablespoon at a time, to form a rough log. Might resemble a caterpillar.                                                                              

  For two smaller logs, shape the dough into logs about 2 inches wide by 12 inches long. Alternatively, create one large log about 4 inches wide by 13 inches long if you prefer a larger biscotti.                                       

  To smooth and even out the logs, quickly rinse your hands under cold running water and shake off the excess water (do not dry completely). Use your damp fingers to shape and even out the logs.

Bake in the preheated oven for 25–30 minutes for a larger log or 20–25 minutes for smaller ones, or until the logs are firm to the touch and lightly golden.

Remove the logs from the oven and allow them to cool on the baking sheet for a few minutes. Then, transfer carefully to a cooling rack and allow to cool for another 5-10 minutes, depending on the size of your biscotti loaf.

Reduce the oven temperature to 300°F (150°C).

Transfer the logs to a cutting board and, using a serrated knife, slice them diagonally into ½-inch thick biscotti pieces. 

Arrange the biscotti slices cut-side down on the baking sheet. Return them to the oven and bake for an additional 5–8 minutes, flipping halfway through for even crisping. The longer the biscotti bake, the crispier they will get.

These ginger biscotti are versatile for gifting, snacking, or pairing with hot beverages

TIPS

Make sure your eggs are at room temperature before mixing. This little step helps the dough come together more smoothly and gives your biscotti the perfect texture.
There is no need to use a stand mixer with this recipe. Both the dry and wet ingredients come together very easily.
After the first bake, let the logs cool for about 10 minutes. This makes them so much easier to slice and keeps their shape and texture intact.
Use a serrated knife and a gentle sawing motion to slice your biscotti. This helps avoid crumbling and keeps those slices looking picture-perfect.
Feel free to tweak the spice levels to suit your taste! Want more zing? Add an extra ½ teaspoon of ground ginger. Prefer a gentler flavor? Reduce the cloves or nutmeg a bit.
Get creative! Mix in some chopped nuts, chocolate chips, or dried fruits for extra flavor and texture. For an extra festive touch, dip the finished biscotti in chocolate—it’s as delicious as it sounds!
You can obtain a softer cookie by eliminating or reducing the time for the second bake.
If desired, the gingerbread loaves can be sprinkled with icing sugar before the first bake.
Once your biscotti are completely cooled, store them in an airtight container at room temperature. They’ll stay fresh and crunchy for weeks!