Gingerbread Biscotti Recipe

4.5 4 6
Gingerbread Biscotti Recipe
Gingerbread Biscotti Recipe photo by Taste of Home
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Gingerbread Biscotti Recipe

Read Reviews
4.5 4 6
Publisher Photo
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.
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min. + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 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 container. Yield: 3 dozen.
Originally published as Gingerbread Biscotti in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p103

Nutritional Facts

1 filled pita half: 118 calories, 4g fat (1g saturated fat), 18mg cholesterol, 40mg sodium, 19g carbohydrate (8g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 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
  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 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.
  3. 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 container. Yield: 3 dozen.
Originally published as Gingerbread Biscotti in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p103

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Reviews forGingerbread Biscotti

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belindajo User ID: 6233792 135874
Reviewed Dec. 19, 2011

"I made these without cranberries and chopped almonds because that is what I had. They are very good and quite easy to make."

MY REVIEW
mrs.mark User ID: 5436322 142679
Reviewed Dec. 8, 2011

"Yum... look, smell, and taste delicious!"

MY REVIEW
cantee User ID: 5559344 63284
Reviewed Nov. 29, 2011

"Very easy to make and turned out perfectly."

MY REVIEW
[email protected] User ID: 1490338 135617
Reviewed Jan. 9, 2010

"I made this without the almonds since I didn't have them on hand. I think it would be even better with them. It was an easy, fun recipe and the biscotti turned out well. Smelled great when they were baking!!!"

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