Gingerbread Biscotti Recipe

Name: Gingerbread Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup vegetable oil; 1 cup white sugar; 3 eggs; 1/4 cup molasses; 2 1/4 cups all-purpose flour; 1 cup whole wheat flour; 1 tablespoon baking powder; 1 1/2 tablespoons ground ginger; 3/4 tablespoon ground cinnamon; 1/2 tablespoon ground cloves; 1/4 teaspoon ground nutmeg

Servings: persons

1/3 cup vegetable oil
1 cup white sugar
3 eggs
1/4 cup molasses
2 1/4 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 1/2 tablespoons ground ginger
3/4 tablespoon ground cinnamon
1/2 tablespoon ground cloves
1/4 teaspoon ground nutmeg

1
Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
2
In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough.
3
Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
4
Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
5
When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.

840

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/3 cup vegetable oil, 1 cup white sugar, 3 eggs, 1/4 cup molasses, and more.

Yes, Gingerbread Biscotti falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread Biscotti

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