Monday, April 4, 2022

Soft Gingerbread Biscotti Recipe

Soft Gingerbread Biscotti Recipe

By Tracey

Soft Gingerbread Biscotti

from Gingerbread by Jennifer Lindner McGlinn


  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 teaspoons ground ginger
  • 3 teaspoons ground cinnamon
  • 1/2 teaspoons cloves
  • 3/4 cup plus 3 tablespoons sugar
  • 1/4 cup packed light brown sugar
  • 3 large eggs, at room temperature
  • 2 tablespoons unsalted butter, melted and cooled
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg white, lightly beaten


Preheat oven to 350 F and line a large baking sheet with parchment paper.

In a large bowl, whisk together flour, baking powder, 2 teaspoons of the ginger, 2 teaspoons of the cinnamon, cloves, 3/4 cup of the sugar and the brown sugar.

In a measuring cup or medium bowl, whisk the eggs, butter and vanilla extract. Add the egg mixture to the flour mixture and stir with a wooden spoon until the dough comes together in a soft, sticky mass.

Turn the dough onto a lightly floured work surface and knead until smooth. Divide the dough in half and shape each half into a log about 8 inches long by 2 inches wide. Place the logs about 3 inches apart on the prepared baking sheet.

Mix the remaining 1 teaspoon of ginger, 1 teaspoon of cinnamon and 3 tablespoons of sugar together in a small ramekin. Brush the dough logs with the egg white and sprinkle with 1/3 of the spiced sugar mixture.

Bake the biscotti for 25-30 minutes, until the logs are puffed and golden brown. Cool the logs on the baking sheet set on a cooling rack for about 10 minutes. Meanwhile, lower the oven temperature to 300 F.

Using a serrated knife, cut each log into 1/2-inch thick slices on the diagonal. Arrange the biscotti, cut side down on the baking sheet and sprinkle with 1/2 of the remaining spiced sugar mixture. Bake for about 6 minutes, or until the biscotti are light golden brown. Flip the biscotti over, sprinkle with the remaining sugar mixture and bake for about 6 minutes more.

Cool on the biscotti on the baking sheet set on a cooling rack for 5 minutes then transfer to them to the rack to cool completely.

Makes about 30 biscotti.

Soft Gingerbread Biscotti

Soft Gingerbread Biscotti Recipe Rating: 4.5 Diposkan Oleh: Admin