Name: Gingerbread Biscotti
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 24 biscotti
Cuisine: Italian
Ingredients: 2 1/4 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1/2 cup molasses; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup chopped almonds; 1/2 cup white chocolate chips

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, ginger, cinnamon, cloves, nutmeg, and salt until well combined.
In a large mixing bowl, cream together the butter and brown sugar until light and fluffy. Add in the molasses, egg, and vanilla extract, and mix until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. Fold in the chopped almonds and white chocolate chips until evenly distributed.
Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide, placing them on the prepared baking sheet. Make sure to leave some space between the logs as they will spread while baking.
Bake the logs in the preheated oven for about 25-30 minutes, or until set and lightly browned. Remove from the oven and let them cool for 10 minutes.
Using a sharp knife, carefully slice the logs diagonally into 1/2-inch slices. Lay the slices flat on the baking sheet and bake for an additional 10-12 minutes, flipping them halfway through, until they are crisp and dry.
Once the biscotti are baked to your desired level of crunchiness, remove them from the oven and let them cool completely on a wire rack.
Store the Gingerbread Biscotti in an airtight container at room temperature for up to two weeks, or freeze them for longer storage.

Ingredients

Instructions

Nutrition Facts

You may have missed