Gingerbread Biscotti

  1. Heat oven to 350F.
  2. Combine butter, sugar, brown sugar, ginger, cinnamon, nutmeg and cloves in large bowl.
  3. Beat at medium speed, scraping bowl often, until well mixed.
  4. Add eggs; continue beating until well mixed.
  5. Add molasses; continue beating until well mixed.
  6. Add flour and baking powder; beat at low speed until well mixed.
  7. Stir in mini chocolate chips, if desired.
  8. Divide dough in half.
  9. Shape each half into 12-inch log on lightly floured surface.
  10. Place logs 3 inches apart onto lightly greased large cookie sheet.
  11. Flatten logs slightly.
  12. Bake 22-25 minutes or until tops are cracked and logs are golden brown.
  13. Remove from oven; cool 15 minutes on cookie sheet.
  14. Reduce oven temperature to 325F.
  15. Carefully place logs onto cutting surface.
  16. Cut into 1/2-inch diagonal slices with serrated knife.
  17. Place, cut-side down, onto ungreased cookie sheets.
  18. Return to oven.
  19. Bake 9 minutes; turn slices.
  20. Continue baking 5-7 minutes or until cookies are dry and crisp.
  21. Cool completely.
  22. Place candy coating into small bowl.
  23. Microwave 1 minute; stir.
  24. Continue microwaving, stirring every 15 seconds, until melted and smooth.
  25. Stir in 1/4 teaspoon cinnamon.
  26. Place cookies onto waxed paper; drizzle with melted candy coating.
  27. Let set at room temperature until coating is firm.

butter, sugar, brown sugar, ground ginger, ground cinnamon, ground nutmeg, ground cloves, eggs, molasses, flour, baking powder, semisweet chocolate chips, vanillaflavored, ground cinnamon

Taken from www.landolakes.com/recipe/1669/gingerbread-biscotti (may not work)

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