This gingerbread biscotti recipe is very easy, and they will fill your home with the wonderful aroma of gingerbread. They make an excellent home-baked Christmas gift! I love baking gingerbread cookies during the holiday season, but this year I wanted to try something new. Gingerbread biscotti go very well with tea or coffee (I love dunking them in so they get nice and soft!). If I was hosting Christmas dinner, I would bake these right before the guests arrived because they smell soo good! You can add nuts or chocolate to them, but I like my gingerbread biscotti plain with gingerbread cookie frosting drizzled over the top. If you don’t have cloves, you can also substitue the cinnamon, nutmeg and cloves for 1 tsp of allspice. This recipe only makes 6, so be sure to double it if you want to make more! I was just trying to limit myself because if I made more I would have eaten them all…
I am done with my finals – hooray! My Christmas break hasn’t exactly started yet, though… This weekend I will be studying for my 3-year comprehensive exam, which we have to pass before we can begin our rotations next Spring. I can’t believe I am almost done with 3 years of pharmacy school – the time is going by so fast!
Are you done with your Christmas shopping yet? I still need to pick up a few things this weekend. It is so cold and rainy today so I plan on baking cookies, drinking tea, wrapping myself up in a blanket and studying on my couch! I know, it doesn’t sound like the most exciting Saturday, but sometimes lazy weekends are the best!
- ¼ cup unsalted butter, at room temperature
- ¼ cup granulated sugar
- 2 tbsp brown sugar
- ½ tbsp ground ginger
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 egg
- 1½ tbsp molasses
- 1¼ cups all-purpose flour
- 1 tsp baking powder
- 1 tbsp milk
- ½ cup confectioners’ sugar
- 1 tbsp milk
- Preheat oven to 350 degrees F.
- Using a standalone mixer, cream the butter and sugar together with a paddle attachment (can also use electric hand mixer).
- Add the egg, followed by the molasses and spices while beating on low speed.
- Add the baking powder, followed by the flour a little at a time while beating on low speed.
- Once the ingredients are combined, use a spatula to transfer the dough to an ungreased baking sheet.
- Form a flattened rectangle, about ½ inch thick, in the center of the baking sheet. Tip: wet your fingers with water while working with the dough to keep it from sticking to your hands!
- Spread the tbsp of milk evenly over the top and place in the oven.
- Bake for 20 minutes, then remove from the oven and cool for 10.
- Reduce the oven temperature to 325 degrees F.
- Slice the rectangle diagonally until you have 6 biscotti.
- Turn the biscotti over onto one of the inner sides and bake at 325 degrees F for 10 minutes.
- Turn the biscotti over onto the other side and bake for 8 minutes. Alternatively, you can turn the oven off at this point and let them “dry” in the oven until they reach your desired texture (I prefer mine a little bit soft, but some people like biscotti very hard).
- Remove from the oven and let them cool for a few minutes before transferring to a cooling rack or plate.
- In the meantime, stir the milk and confectioners’ sugar together to make the frosting. You can add more milk/sugar to reach a consistency that works for you-it should not be too runny, or too thick.
- Add the frosting to a plastic ziplock bag and cut a small hole in the corner.
- Drizzle the frosting over the biscotti, and let set for 15 minutes before serving.
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