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Embrace the warm and comforting flavors of the holiday season with our delightful Gingerbread Biscotti recipe. These biscotti are a perfect blend of classic gingerbread spices, creating a symphony of ginger, cinnamon, cloves, and nutmeg in every bite. The crispy and crunchy texture of biscotti, combined with the rich aroma of molasses make these treats an irresistible addition to your festive spread. Whether you enjoy them with a steaming cup of coffee, a cozy mug of hot cocoa, or as a homemade gift for loved ones, our Gingerbread Biscotti are sure to fill your home with the spirit of the season. We used our Miriams Small Griddle Pan and cut the recipe in half, you can use the Large Griddle Pan and use the full recipe below

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons organic vanilla extract (optional)
• 1/4 cup molasses

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Combine Dry Ingredients: In a medium-sized bowl, whisk together the flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking powder, and salt. Set this dry mixture aside.
3. Cream Butter and Sugar: In a separate large mixing bowl, cream together the softened butter and granulated sugar until it becomes light and fluffy.
4. Add Wet Ingredients: Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract and molasses until the mixture is well combined.
5. Combine Dry and Wet Mixtures: Gradually add the dry mixture to the wet mixture, mixing until a dough forms.
6. Shape the Dough: Divide the dough in half. On a floured surface, shape each half into a log about 12 inches long and 2 inches wide. Place these logs onto the prepared baking sheet, leaving some space between them.
7. Bake: Bake in the preheated oven for about 25-30 minutes or until the logs are firm to the touch and lightly browned.
8. Cool Slightly: Remove the logs from the oven and let them cool on the baking sheet for about 10-15 minutes. Reduce the oven temperature to 325°F (160°C). At this point, we topped the logs with powdered sugar before slicing.
9. Slice the Logs: Carefully slice each log diagonally into 1/2-inch thick slices using a sharp knife. Place the slices back on the baking sheet, cut side down.
10. Second Bake: Bake the biscotti slices for an additional 10-15 minutes, or until they are crisp and golden brown. You can flip them over halfway through this second bake for even crispiness.
11. Cool Completely: Remove the biscotti from the oven and allow them to cool completely on a wire rack.
12. Enjoy: Once the biscotti have cooled, they are ready to be enjoyed with a cup of coffee, tea, or hot cocoa. Store them in an airtight container for up to two weeks.