Gingersnap Biscotti

Cozy up with the warm and spicy flavors of these irresistible Gingersnap Biscotti, a perfect treat for dipping into coffee or tea. Brimming with a medley of festive spices like ginger, cinnamon, cloves, and nutmeg, this twice-baked cookie takes the comforting snap of a traditional gingersnap and transforms it into a crisp, dunkable delight. Chopped crystallized ginger adds pops of chewy sweetness that elevate every bite, while a touch of molasses lends a rich, caramel-like depth. With a simple dough that comes together in minutes and a double baking process for that signature crunch, these biscotti are as easy to make as they are to enjoy. Keep a batch on hand for holiday gatherings, gifting, or a cozy snack break.

Nutriscore Rating: 43/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 24

Ingredients

• 2.5 cups all-purpose flour
• 1 teaspoon baking powder
• 1.5 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground cloves
• 0.5 teaspoon ground nutmeg
• 0.25 teaspoons salt
• 0.5 cup unsalted butter, softened
• 0.75 cup granulated sugar
• 0.25 cup dark brown sugar, packed
• 2 large eggs
• 0.25 cup molasses
• 1 teaspoon vanilla extract
• 0.5 cup crystalized ginger, chopped

Directions

Step 1

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 2

In a medium bowl, whisk together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt. Set aside.

Step 3

In a large mixing bowl, cream together the unsalted butter, granulated sugar, and dark brown sugar until light and fluffy, about 2-3 minutes.

Step 4

Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

Step 5

Add the molasses and vanilla extract, mixing until combined.

Step 6

Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms. Be careful not to overmix.

Step 7

Gently fold in the chopped crystallized ginger until evenly distributed throughout the dough.

Step 8

Divide the dough in half and shape each portion into a log approximately 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, spaced at least 3 inches apart.

Step 9

Bake in the preheated oven for 25-30 minutes, or until the logs are firm and lightly golden. Remove from the oven and let cool on the baking sheet for 10 minutes.

Step 10

Reduce the oven temperature to 325°F (160°C).

Step 11

Using a sharp serrated knife, slice the baked logs diagonally into 1/2-inch thick pieces.

Step 12

Arrange the biscotti slices cut-side down on the baking sheet. Bake for an additional 10 minutes.

Step 13

Flip the biscotti over and bake for another 8-10 minutes, or until dry and crisp.

Step 14

Remove from the oven and transfer the biscotti to a wire rack to cool completely.

Step 15

Store in an airtight container at room temperature for up to 2 weeks. Serve with your favorite coffee or tea.

Nutrition Facts

Serving size	886.1 grams (886.1g)

Amount per serving	% Daily Value*
Calories	3354

Total Fat 109.50g	140%
Saturated Fat 64.50g	323%
Polyunsaturated Fat 0.00g
Cholesterol 630mg	210%
Sodium 1270mg	55%
Total Carbohydrate 555.70g	202%
Dietary Fiber 11.50g	41%
Total Sugars 316.90g
Protein 45.20g	90%

Vitamin D 82IU	410%
Calcium 421mg	32%
Iron 21mg	116%
Potassium 1778mg	38%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.1%

Protein: 5.3%

Carbs: 65.6%