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Gingerbread Hazelnut Biscotti

 Gingerbread Hazelnut Biscotti
My biscotti won a blue ribbon at our county fair. It even changed my best friend's mind about biscotti, which she thought was nothing more than stale bread. They have a great gingerbread flavor and are crunchy on the outside and chewy in the center. —Karen Pavlov, Canfield, Ohio
30 ServingsPrep: 20 min. Cook: 35 min.


  • 1-3/4 cups all-purpose flour
  • 3/4 cup packed dark brown sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground cloves
  • 1 cup old-fashioned oats, divided
  • 2 eggs
  • 1/4 cup molasses
  • 2 tablespoons canola oil
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 3/4 cup coarsely chopped hazelnuts, toasted
  • 3/4 cup raisins
  • 1/4 cup white baking chips
  • 1/2 teaspoon shortening


  • In a large bowl, mix the first eight ingredients. Place 1/2 cup oats
  • in a small food processor; cover and process until ground. Stir
  • remaining oats and ground oats into flour mixture. In a small bowl,
  • whisk the eggs, molasses, oil and vanilla; gradually beat into flour
  • mixture. Stir in hazelnuts and raisins. (Dough will be thick.)

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Gingerbread Hazelnut Biscotti (continued)

Directions (continued)

  • Divide dough in half. Using lightly floured hands, shape each into a
  • 12-in. x 2- in. rectangle on parchment paper-lined baking sheets.
  • Bake at 350° for 25-30 minutes or until a toothpick inserted in
  • center comes out clean. Cool on pans on wire racks about 10 minutes
  • or until firm.
  • Transfer baked rectangles to a cutting board. Using a serrated knife,
  • cut diagonally into 3/4-in. slices. Return to baking sheets, cut
  • side down.
  • Bake for 5-6 minutes on each side or until firm. Remove from pans to
  • wire racks to cool completely.
  • In a microwave, melt chips and shortening; stir until smooth. Drizzle
  • over biscotti; let stand until set. Store between pieces of waxed
  • paper in airtight containers. Yield: 2-1/2 dozen.