Gingerbread Biscotti: Festive Crunch That's Perfect for Gifting

Gingerbread Biscotti offers a delightful crunch and cozy flavors, making it an ideal gift during the holidays.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Cooling Time 30

Total Time 1 25

Servings: 24 biscotti

Course: Desserts

Cuisine: Holiday

Calories: 100

For the Biscotti

1 cup Whole Milk Use lactose-free milk for a dairy-free option.
1/2 cup Vegetable Oil Keeps the biscotti moist without the richness of butter.
1 cup Brown Sugar Substitute with light brown sugar or coconut sugar for different notes.
1 teaspoon Vanilla Extract Opt for pure vanilla for the best results.
1/4 cup Treacle (Molasses) Dark corn syrup can be a substitute.
2 cups Plain (All-Purpose) Flour Creates the structure for the biscotti.
2 teaspoons Baking Powder Essential for texture.
1 teaspoon Ground Spices (Ginger, Cinnamon, Cloves, Nutmeg) Adjust quantities to match your spice preference.
1 cup White Chocolate Use for optional dipping.

Step-by-Step Instructions for Gingerbread Biscotti

Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
Combine the whole milk, vegetable oil, brown sugar, vanilla extract, and treacle in a jug.
In a separate bowl, whisk together the plain flour, baking powder, and ground spices.
Pour the wet mixture into the bowl of dry ingredients and stir until a soft dough forms.
Shape the dough into two logs on the baking tray and bake for about 25 minutes.
Allow to cool for 20-30 minutes before slicing into 1-inch thick slices.
Return the slices to the baking tray and bake for an additional 10 minutes for crunchiness.
Melt white chocolate and dip one end of each biscotti, letting excess drip off.

Serving: 1biscottiCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 50mgPotassium: 50mgSugar: 6gCalcium: 2mgIron: 4mg

Store biscotti in an airtight container with parchment paper between layers to maintain freshness. They can be frozen for longer storage.

Let us know how it was!