Description
Learn how to make delicious gingerbread biscotti with this easy recipe. Perfect for the holiday season or any time you crave a cozy treat. Click here now!
Ingredients
Scale
- 2 1/2 cups all-purpose flour (300 g)
- 1 teaspoon baking soda (5 g)
- 1 teaspoon salt (5 g)
- 1 1/2 teaspoon ground cinnamon (3 g)
- 1 1/2 teaspoon ground ginger (3 g)
- 3/4 teaspoon ground allspice (2 g)
- 1/2 teaspoon ground cloves (1 g)
- 1/4 teaspoon black pepper (0.5 g)
- 6 tablespoons unsalted butter, softened (85 g)
- 1 cup brown sugar (200 g)
- 2 large eggs
- 2 teaspoons vanilla extract (10 ml)
- 2 tablespoons date syrup (30 ml)
- 1–2 tablespoons confectioners’ sugar (15–30 g)
Instructions
- Turn your oven on to 350 degrees Fahrenheit. Prepare a large baking tray by lining it with parchment paper, a baking mat, or greasing with butter and dusting with flour.
- In a mixing bowl, combine flour, baking soda, salt, cinnamon, ginger, allspice, cloves, and pepper by whisking them together. Put this mixture aside for now.
- In another bowl, use an electric mixer on medium-high speed to blend the softened butter with brown sugar for roughly two minutes until fully mixed. Incorporate the eggs and mix until well integrated. Add vanilla extract and date syrup, ensuring everything is well combined.
- Gradually integrate the flour mixture, stirring until a stiff dough forms.
- Split the dough into two equal parts. Using floured hands, shape each portion into slightly flattened logs on the prepared baking sheet, measuring about 12 inches in length and 2 inches in width. Dust with confectioners’ sugar.
- Bake the logs for 30 minutes, or until they are slightly firm when touched. Allow them to cool on the baking sheet for 5 to 10 minutes.
- Move the logs onto a cutting board and slice them into pieces that are ¾-inch thick. Lay the biscotti slices cut-side down on the baking sheet and bake for another 10 minutes, or until they become crisp. Let them cool on a wire rack.
- Store the biscotti in airtight containers for up to a week. For longer storage, wrap them tightly in freezer-safe plastic wrap and freeze for up to a month.
Notes
- Make sure the butter is at room temperature for easier blending with the brown sugar.
- Dust the logs with confectioners’ sugar before baking for a sweet touch.
- Consider adding chopped nuts or dried fruit to the dough for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 120
- Fat: 4g
- Protein: 2g
Keywords: gingerbread biscotti, holiday baking, spiced cookies, homemade treats, crunchy dessert
