Ingredients for Holiday Gingersnap Biscotti
- Sugar
- Butter
- Eggs
- Vanilla Extract
- Ground Ginger
- Ground Cinnamon
- Ground Cloves
- Flour
- Quick Oats
- Baking Powder
- Almonds
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How to Make Holiday Gingersnap Biscotti
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla and molasses.
- In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the crystallized ginger (if using).
- Turn the dough out onto a lightly floured surface and shape it into a log about 14 inches long and 2 inches wide.
- Place the log onto the prepared baking sheet and bake for 25-30 minutes, or until golden brown.
- Remove from oven and let cool slightly on the baking sheet.
- Reduce oven temperature to 325°F (160°C).
- Using a serrated knife, slice the log diagonally into 1/2-inch thick slices.
- Arrange the slices, cut-side down, back onto the baking sheet.
- Bake for another 10-15 minutes, or until golden brown and crisp.
- Remove from oven and let cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
17g
Fat
6g
Carbs
3g
