I spotted this recipe in the recent addition of Family Fun Magazine* and thought I would give it a try.  If you are planning on having guests over soon, I would bake this about an hour before they arrive because your house will smell amazing.  If you have never made biscotti before, it’s pretty simple so don’t be shy.

I really liked how this turned out and can’t wait to share the gingerbread biscotti with everyone tonight.

Here is the recipe –

Ingredients
2 cups flour
1 teaspoon baking powder
1 1/2 teaspoons ginger
3 teaspoons cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1 cup sugar
2 large eggs
3 tablespoons light molasses {I used Blackstap Molasses}
2 teaspoons vanilla extract

Directions

Preheat oven to 350 degrees

In a medium bowl, whisk together the flour, baking powder, spices, and salt.

In an electric mixer set on medium speed, beat together the butter and sugar, egg, molasses, and vanilla extract and mix until well incorporated.

Reduce the mixer’s speed to low and blend in the flour, baking powder, spices and salt.

Line a baking pan with parchment paper {I use a silpat}* and shape the dough and shape each piece into a 3 by 14-inch rectangle. Transfer the loave to the prepared baking sheet and bake until golden brown and the top is just starting to crack {about 25 minutes}.

Let the loaf cool on the baking sheet for about 10 minutes, then use a sharp knife to cut the loaf into 3/4 inch thick slices. Place the slices cut side down on the baking sheet/mat and bake until slightly toasted, about 7-9 minutes.

The gingerbread biscotti should be crunchy on the outside but not rock hard. Let cook completely then store in an airtight container.

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