Now that it is officially December, I thought it would be the perfect time to share one of my favorite Christmas cookie recipes, Gingerbread biscotti. As an Italian girl and a cookie lover in general, I love this delicious recipe that leaves the taste of Christmas in your mouth. The cookies are firm but soft in the middle and are perfect for dipping in coffee or eating on their own at any point of the day. They make a cute gift during the winter season if you enjoy baking gifts, and your entire house will smell like Christmas. They were a favorite in my house and I hope you enjoy them too!
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1½ teaspoon ground cinnamon
- 1½ teaspoon ground ginger
- ¾ teaspoon ground allspice
- 6 tablespoons unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons unsulfured molasses
- 1-2 tablespoons confectioners’ sugar for topping
- Preheat oven to 350-degrees F.
- Line cookie sheet with wax paper to prevent sticking
- Whisk together flour, baking soda, salt, cinnamon, ginger, allspice. Set aside.
- Beat together butter and brown sugar 2 minutes on medium-high until combined. Add eggs and beat. Stir in vanilla and molasses.
- Stir in flour mixture to form a stiff dough.
- Divide dough in half. Flour hands and form dough into two slightly flattened logs on prepared baking sheets about 12 inches long and 2 inches wide. Sprinkle with confectioners’ sugar.
- Bake 30 minutes, or until slightly firm to the touch. Cool on baking sheet 5-10 minutes.
- Transfer to cutting board and cut into ¾-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake for about 10 minutes. Cool on a rack.
- Store in airtight containers up to 1 week. Biscotti may be kept wrapped in freezer safe plastic wrap and frozen up to a month.