Gingerbread Biscotti Recipe

Name: Gingerbread Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 large eggs; 1 cup sugar; 1/3 cup canola oil; 1/4 cup molasses; 3-3/4 cups all-purpose flour; 3 teaspoons baking powder; 3 teaspoons ground ginger; 2-1/4 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 3/4 cup slivered almonds; 1/2 cup dried cranberries

Servings: persons

3 large eggs
1 cup sugar
1/3 cup canola oil
1/4 cup molasses
3-3/4 cups all-purpose flour
3 teaspoons baking powder
3 teaspoons ground ginger
2-1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup slivered almonds
1/2 cup dried cranberries

1
In a large bowl, beat the eggs, sugar, oil and molasses. Combine the flour, baking powder, ginger, cinnamon and nutmeg; gradually add to the egg mixture and mix well. Turn onto a floured surface. Knead in almonds and cranberries.
2
Divide dough in half; shape each portion into a 14x3-in. rectangle. Transfer to a greased
3
. Bake at 375u00b0 for 24-26 minutes or until lightly browned. Cool for 5 minutes.
4
Transfer to a cutting board; with a serrated knife, cut each rectangle into 18 slices. Place slices cut side down on greased
5
. Bake for 10-15 minutes or until firm and crisp, turning once. Remove to wire racks to cool. Store in an airtight container.

No nutrition data on file — estimate from the ingredient list.

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: 3 large eggs, 1 cup sugar, 1/3 cup canola oil, 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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