Gingerbread Biscotti

Gingerbread Biscotti is the perfect holiday cookie recipe. They're crunchy, topped with white chocolate, and delicious dipped in a cup of coffee.

Servings

Calories 121kcal

Preheat oven to 350°F. Line a sheet pan with parchment paper.
Whisk together flour, salt, baking powder, ground ginger, cinnamon, and cloves.
With an electric mixer, beat sugar, molasses and butter until light and fluffy. Add eggs one at a time until combined.
Slowly add dry ingredients to the wet mixture until a thick dough forms. Chill in the refrigerator for 30 minutes.
Flour a clean surface and form dough into a round ball. Cut in half with a sharp knife. Roll each half into a log measuring 1/2" thick and about 12" long, 4" wide. Transfer to the parchment lined baking sheet. They will spread just a little so leave a couple inches between each log.
Bake for 20-25 minutes. Let cool completely.
Heat oven to 250°F. Slice logs diagonally. Lay each slice flat on the baking sheet and bake for 10 minutes, then flip and bake for another 10 minutes. Remove from oven and let cool completely before enjoying.
Optional topping: melt white chocolate wafers for dipping the cookies. Dust the tops with nutmeg for a finishing touch.