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Gingerbread Biscotti

 Gingerbread Biscotti
Cranberries and almonds pair well with the mild gingerbread flavor in these cookies from our Test Kitchen. The crisp cookies taste terrific with a steaming cup of coffee.
36 ServingsPrep: 25 min. Bake: 35 min. + cooling

Ingredients

  • 3 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

Directions

  • 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.
  • Divide dough in half; shape each portion into a 14-in. x 3-in.
  • rectangle. Transfer to a greased baking sheet. Bake at 375° for
  • 24-26 minutes or until lightly browned. Cool for 5 minutes.
  • Transfer to a cutting board; with a serrated knife, cut each
  • rectangle into 18 slices. Place slices cut side down on greased
  • baking sheets. Bake for 10-15 minutes or until firm and crisp,
  • turning once. Remove to wire racks to cool. Store in an airtight

2 of 2

Gingerbread Biscotti (continued)

Directions (continued)

  • container. Yield: 3 dozen.
Nutritional Facts: 1 cookie equals 118 calories, 4 g fat (1 g saturated fat), 18 mg cholesterol, 40 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.