Gingerbread Hazelnut Biscotti Recipe

Gingerbread Hazelnut Biscotti Recipe
Gingerbread Hazelnut Biscotti Recipe photo by Taste of Home
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Gingerbread Hazelnut Biscotti Recipe

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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
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. + standing Cook: 35 min. + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. + standing Cook: 35 min. + cooling

Ingredients

  • 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 large eggs
  • 1/4 cup molasses
  • 2 tablespoons canola oil
  • 1/2 teaspoon vanilla extract
  • 3/4 cup coarsely chopped hazelnuts, toasted
  • 3/4 cup raisins
  • DRIZZLE:
  • 1/4 cup white baking chips
  • 1/2 teaspoon shortening

Directions

Preheat oven to 350°. In a large bowl, whisk 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 eggs, molasses, oil and vanilla; gradually beat into flour mixture. Stir in hazelnuts and raisins (dough will be thick).
Divide dough in half. Using lightly floured hands, shape each into a 12x2-in. rectangle on parchment paper-lined baking sheets. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool on pans on wire racks 8-10 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 5-6 minutes on each side or until firm. Remove from pans to wire racks to cool completely.
In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over biscotti; let stand until set. Store between pieces of waxed paper in airtight containers. Yield: about 2-1/2 dozen.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Gingerbread Hazelnut Biscotti in Taste of Home October/November 2012, pIPAD

Nutritional Facts

1 cookie: 116 calories, 4g fat (1g saturated fat), 13mg cholesterol, 75mg sodium, 19g carbohydrate (11g sugars, 1g fiber), 2g protein.

  • 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 large eggs
  • 1/4 cup molasses
  • 2 tablespoons canola oil
  • 1/2 teaspoon vanilla extract
  • 3/4 cup coarsely chopped hazelnuts, toasted
  • 3/4 cup raisins
  • DRIZZLE:
  • 1/4 cup white baking chips
  • 1/2 teaspoon shortening
  1. Preheat oven to 350°. In a large bowl, whisk 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 eggs, molasses, oil and vanilla; gradually beat into flour mixture. Stir in hazelnuts and raisins (dough will be thick).
  2. Divide dough in half. Using lightly floured hands, shape each into a 12x2-in. rectangle on parchment paper-lined baking sheets. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool on pans on wire racks 8-10 minutes or until firm.
  3. 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.
  4. Bake 5-6 minutes on each side or until firm. Remove from pans to wire racks to cool completely.
  5. In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over biscotti; let stand until set. Store between pieces of waxed paper in airtight containers. Yield: about 2-1/2 dozen.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Gingerbread Hazelnut Biscotti in Taste of Home October/November 2012, pIPAD

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