Gingerbread Biscotti Recipe
Biscotti, the beloved Italian cookies, are renowned for their crunchy texture and twice-baked nature. Traditionally dry, they make the perfect companions for dunking in a cup of hot tea, coffee, or even wine. This Gingerbread Biscotti recipe takes a festive spin on the classic, infusing the biscotti with the warm, spiced flavors of gingerbread. The addition of molasses adds depth and richness, contributing to that signature molasses flavor. If you’re unable to find molasses, don’t fret! You can substitute it with dark corn syrup, honey, or even melted jaggery to suit your taste.
This delightful treat is ideal for the holiday season or anytime you crave a cozy snack. Whether you’re entertaining guests or simply enjoying a peaceful afternoon, these biscotti are sure to impress.
Cuisine: Italian
Course: Snack
Diet: Eggetarian
Preparation Time: 15 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 15 minutes
Serving Size: 20-24 pieces
Ingredients:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 2 cups (more if required) |
| Whole Wheat Flour | 1/4 cup |
| Baking Powder | 1-1/2 teaspoons |
| Butter (Salted) | 3 tablespoons |
| Oil | 3 tablespoons |
| Brown Sugar (Demerara Sugar) | 1/2 cup |
| Molasses | 1/4 cup (or dark corn syrup, honey, or liquid jaggery) |
| Dry Ginger Powder | 1-1/2 teaspoons |
| All Spice Powder | 2 teaspoons |
| Whole Eggs | 2, lightly whisked |
| Salt | 1/4 teaspoon |
| Hazelnuts (or walnuts/almonds) | Handful, chopped |
Nutritional Information (Approximate per serving):
- Calories: 95 kcal
- Fat: 5g
- Carbohydrates: 12g
- Protein: 1g
- Fiber: 1g
- Sugar: 7g
- Sodium: 50mg
Instructions:
-
Preheat the Oven
Begin by preheating your oven to 180°C (350°F). Line a baking tray with parchment paper to prevent sticking. -
Mix Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour, whole wheat flour, dry ginger powder, allspice powder, baking powder, and salt. Set aside. -
Prepare Wet Ingredients
In another bowl, whisk together the brown sugar, butter, and oil until fully combined. Add the molasses (or substitute with corn syrup, honey, or jaggery), followed by the lightly whisked eggs. Continue to whisk until the mixture is smooth. -
Combine Wet and Dry Ingredients
Gradually stir the dry ingredients into the wet mixture, mixing until the dough begins to come together. If the dough is too soft, add a little more flour to make it firmer. The dough should be stiff enough to hold its shape. -
Shape the Dough
Divide the dough into two equal portions. Shape each portion into a rough log, about 8-9 inches long. Place the logs on the prepared baking tray, ensuring they are spaced apart. -
First Bake
Bake the logs in the preheated oven for 20-22 minutes, or until firm to the touch. The baking time may vary depending on your oven and the size of the logs. Once baked, allow the logs to cool on the baking sheet for about 10 minutes. -
Slice the Logs
After cooling slightly, transfer the logs to a cutting board. Using a sharp serrated knife, carefully slice the logs into ½-inch thick slices. -
Second Bake
Arrange the slices on a cookie sheet or multiple sheets, ensuring they are spaced apart. Return the slices to the oven and bake for an additional 10-12 minutes on each side, or until they are dry and crisp. Keep a close eye on them to avoid overbaking. -
Cool and Store
Once baked to your desired crispness, remove the biscotti from the oven and allow them to cool completely on a wire rack. Store the cooled biscotti in an airtight container to maintain freshness.
Serving Suggestions:
Serve your freshly baked Gingerbread Biscotti with a hot cup of Kesar Chai, rich Coffee, indulgent Hot Chocolate, or even a glass of wine for an elegant treat. These biscotti make a perfect gift during the festive season or a delightful accompaniment to your afternoon tea.
Enjoy the warm, spicy flavors of gingerbread with every crunchy bite of this irresistible biscotti!
