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Gingerbread Biscotti Recipe

Gingerbread Biscotti Recipe: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Line a baking sheet with parchment paper. 

Place hazelnuts on a baking sheet and bake for about 13-15 minutes or until brown and fragrant and the skins are starting to peel. Remove from oven, cover the pan with a clean dish towel, and let the nuts 'steam' for about five to ten minutes. Then briskly rub the nuts, while still in the towel, to remove most of their skins. Set aside to let the nuts cool completely and then coarsely chop. (Note: To toast pecans, walnuts, or almonds, bake for about 8 to 10 minutes or until brown and fragrant.)

In a food processor, process 1/2 cup (45 grams) of the rolled oats until finely ground.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), combine the finely ground oats, the remaining 1/2 cup (45 grams) of rolled oats, flour, sugar, salt, baking powder, baking soda, and spices.

In a separate bowl, whisk together the eggs, molasses, oil, and vanilla extract. Add to the flour mixture and, with the mixer on low speed, beat until combined. Scrape down the sides and bottom of the bowl as needed. Mix in the chopped hazelnuts, raisins, and chocolate chips and beat just until incorporated.

Transfer the dough to a lightly floured surface and divide in half. Take each half of dough and form it into a log, about 9 inches (23 cm) long and 3 inches (7.5 cm) wide. Transfer the logs to the prepared baking sheet, spacing about 3 - 4 inches (7.5 - 10 cm) apart. Bake for about 30 minutes, or until golden brown and firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes.

Reduce oven temperature to 300 degrees F (150 degrees C).

Transfer the logs to a cutting board and cut into 3/4 inch (2 cm) slices, on the diagonal.  Place the biscotti, cut side down, on the baking sheet. Bake for about 6-8 minutes, turn slices over, and bake for another 6-8 minutes or until dry and firm. Remove from oven and let cool. Can be stored in an airtight container for several weeks.

Makes about 22 biscotti.

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Gingerbread Biscotti Recipe:

3/4 cup (100 grams) raw hazelnuts, toasted and coarsely chopped (can also use pecans, walnuts, or almonds)

1 cup (90 grams) old fashioned rolled oats

1 3/4 cups (225 grams) all purpose flour

3/4 cup (160 grams) light brown sugar (firmly packed)

1/2 teaspoon (2 grams) kosher salt

1 teaspoon (4 grams) baking powder

1/2 teaspoon (2 grams) baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

2 large eggs (100 grams), at room temperature

1/4 cup (60 ml/95 grams) unsulphured molasses (such as Grandma's Molasses)

2 tablespoons (25 grams) flavorless oil (vegetable, corn, canola, safflower or a light olive oil)

1/2 teaspoon (2 grams) pure vanilla extract

1/2 cup (60 grams) dark or golden raisins

1/3 cup (60 grams) semi sweet chocolate chips