Ingredients for Soft Gingerbread Biscotti
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 teaspoons ground ginger
- 3 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 3/4 cup plus 3 tablespoons granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 large egg white
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How to Make Soft Gingerbread Biscotti
- Preheat oven to 350°F (175°C). Position a rack in the middle of the oven.
- Line a large baking sheet with parchment paper.
- In a large bowl, whisk together: 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons ground ginger, 2 teaspoons ground cinnamon, 1/4 teaspoon ground cloves, 3/4 cup granulated sugar, and 1 cup packed light brown sugar.
- In a medium bowl, whisk together: 2 large eggs, 1/2 cup (1 stick) unsalted butter, softened, and 1 teaspoon vanilla extract. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until a soft, slightly sticky dough forms.
- Turn the dough out onto a lightly floured surface and knead gently until smooth (about 5-7 times).
- Divide the dough in half. Shape each half into an 8-inch long and 2-inch wide log.
- Place the logs 3 inches apart on the prepared baking sheet.
- In a small bowl, combine: 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, and 3 tablespoons granulated sugar.
- Lightly beat 1 large egg white. Brush the logs with the egg white and sprinkle each with 1/3 of the spiced sugar mixture.
- Bake for 25-30 minutes, or until puffed and golden brown. Let cool on the baking sheet for 10 minutes.
- Reduce oven temperature to 300°F (150°C). Using a serrated knife, cut each log into 1/2-inch thick slices.
- Arrange the biscotti slices flat-side down on the baking sheet. Sprinkle with another 1/3 of the sugar mixture.
- Bake for 6 minutes, or until lightly golden brown. Flip the biscotti, sprinkle with the remaining sugar mixture, and bake for another 6 minutes.
- Cool the biscotti on the baking sheet on a wire rack for 5 minutes before transferring them to the rack to cool completely.
- Store in an airtight container or zip-top bag for up to 4 days.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
32g
Fat
3g
Carbs
5g
