Gingerbread Biscotti Recipe
Gingerbread Biscotti Recipe are mildly spiced Italian cookies that goes perfect with a cup of coffee or tea. They are crunchy and light and makes a great treat for your kids.
Biscotti are crunchy, twice-baked Italian cookies. They are usually dry and are served with a drink in which they can be dunked. This spiced ‘Gingerbread flavored’ version with Gingerbread Biscotti Recipe is a perfect treat for this festive season. For an enhanced 'gingery' flavour, use dried ginger powder. Molasses adds a distinct taste to cookies, but if it is not easily available, you can substitute it with dark corn syrup, honey or liquid jaggery.
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- 2 cups All Purpose Flour (Maida) , (more if required)
- 1/4 cup Whole Wheat Flour
- 1-1/2 teaspoons Baking powder
- 3 tablespoons Butter
- 3 tablespoons Sunflower Oil
- 1/2 cup Brown Sugar (Demerara Sugar) , ½ cup brown sugar
- 1/4 cup Molasses , or dark corn syrup or honey or melted jaggery
- 1-1/2 teaspoons Dry ginger powder
- 2 teaspoons All spice powder
- 2 Whole Eggs , lightly whisked
- 1/4 teaspoon Salt
- Hazelnut , handful, chopped (or walnuts/almonds)
How to make Gingerbread Biscotti Recipe
To begin making Gingerbread Biscotti first preheat the oven to 180 degree celcius.
Line a baking tray with parchment paper.
Mix the whole wheat flour and all purpose flour, ground ginger ,allspice powder, baking powder and salt.
In another mixing bowl whisk together the sugar, oil and butter until combined.
Add molasses (or corn syrup or honey or liquid jaggery), eggs to the sugar and butter bowl and whisk again.
Stir in the dry ingredients to the and mix till it is completely incorporated and it forms a stiff dough .Add little flour if it is very soft.
Divide the dough into two parts.
Shape each portion into a rough log about 8-9 inches.
Bake for about 20-22 minutes till it is firm to touch. Time may vary depending on the oven and size of logs.
Cool the logs on the baking sheet.
Using a sharp serrated knife carefully cut them into about ½ inch slices.
Place the slices on cookie sheet or sheets and bake on each side for about 10-12 minutes or till the cookies dry out.
Cool completely on a wire rack.
Store Gingerbread Biscotti recipe in an airtight container and serve during tea time