Gingerbread Biscotti via @DashOfEvans
Gingerbread Biscotti
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Classic gingerbread cookie flavors turned into biscotti! Perfect for the whole family, not too crunchy!
  • 2 cups flour
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon baking powder
  • 3 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 6 tablespoons unsalted butter softened
  • 2 large eggs
  • 3 tablespoons light molasses
  • 2 teaspoons vanilla extract
  • 1 cup white chocolate chips for drizzle
  • Festive sprinkles optional
  1. Preheat oven to 350
  2. Coat a baking sheet with parchment paper or simply cooking spray.
  3. In a small bowl, mix baking powder, spices, salt and flour. Set aside.
  4. In a stand mixer, beat together butter and sugar on medium speed, until fluffy.
  5. Add eggs, one at a time. Next molasses and vanilla extract. Mix until well incorporated.
  6. Keeping the mixer on low, add flour mixture from small bowl.
  7. With wet hands (I sprayed mine with cooking spray), break the dough into two pieces.
  8. Shape each half into a rectangle. No need to be perfect! Place on baking sheet.
  9. Bake until golden brown, around 25-27 minutes.
  10. Let cool for 20 minutes and reduce oven heat to 325.
  11. Slice each loaf into 1/2 -3/4 inch slices, using a sharp knife.
  12. Place each of the slices back onto cooking sheet, cut side down, and bake until toasted (about 8 min).
  13. While the biscotti is toasting, melt white chocolate chips in the microwave, according to package.
  14. Put the melted chocolate in a sandwich baggie and snip off a corner (VERY SMALL).
  15. Once the cookies are out of the oven, drizzle with chocolate and sprinkles.
Recipe Notes

This recipe is adapted from Family Fun magazine. [br][br]Be sure to read ALL instructions before starting. Remember, have fun and they don't have to be a perfect shape!