Gingerbread Biscotti Recipe

Step 1

Preheat oven to 350-degrees F. Prepare large baking sheet by lining with parchment, baking mat, or with butter and flour.

Step 2

In a bowl whisk together flour, baking soda, salt, cinnamon, ginger, allspice, cloves and pepper. Set aside.

Step 3

In a separate bowl, use an electric mixer to beat together the butter and brown sugar about 2 minutes on medium-high until combined. Add eggs and beat until combined well. Stir in vanilla extract and unsulfured molasses; combine well.

Step 4

Stir in flour mixture to form a stiff dough.

Step 5

Divide dough in half. Flour hands and form dough into two slightly flattened logs on prepared baking sheets, each approximately 12-inches long and 2-inches wide. Sprinkle with confectioners’ sugar.

Step 6

Bake 30 minutes, or until slightly firm to the touch. Cool on baking sheet 5-10 minutes.

Step 7

Transfer to cutting board and cut into ¾-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake for about 10 minutes, or until crisp. Cool on a rack.

Step 8

Store in airtight containers up to 1 week. Biscotti may be kept wrapped in freezer safe plastic wrap and frozen up to a month.