Molasses Gingerbread Biscotti
Molasses Gingerbread Biscotti brings a warmly spiced crunch with notes of ginger, cinnamon, cloves, and nutmeg balanced by deep molasses sweetness. These twice-baked cookies are crisp yet light, perfect for dunking into coffee or tea during the holidays or as an afternoon treat. Serve after dinner or package for festive gifts.
- Prep25 mins
- Cook40 mins
- Serves48
- DifficultyMedium
- 1
Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
- 2
Mix sugar, eggs, oil, and molasses in a large bowl. In a separate bowl, mix all-purpose flour, whole wheat flour, ground ginger, baking powder, ground cinnamon, ground cloves, and ground nutmeg; stir this into the sugar mixture until a stiff dough forms.
- 3
Divide the dough in half; shape each portion into a roll the length of the cookie sheet. Place the rolls on the prepared cookie sheet; pat them down to flatten to 1/2-inch thick.
- 4
Bake in the preheated oven for 25 minutes. Set aside to cool.
- 5
When cool enough to handle, cut into 1/2-inch thick diagonal slices.
- 6
Place the sliced biscotti on the cookie sheet; bake until toasted and crispy, 5 to 7 minutes on each side.
- Calories 70.36 kcal Low Source
- Protein 1.38 g Low Source
- Carbs 12.55 g Moderate
- Total Fat 1.83 g Low Source
- Saturated Fat 0.3 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 10.94 mg Low Source
- Sodium 31.19 mg Low Source
- Fiber 0.74 g Low Source
- Sugar 5.49 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 20.98 mg Low Source
- Iron 0.6 mg Low Source
- Potassium 44.24 mg Low Source
- Vitamin A 5.64 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 0.19 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Wheat 🌾
- Gluten