Dessert Recipes

Drizzled Gingerbread Biscotti

Drizzled Gingerbread BiscottiAfter stumbling across a community recipe for gingerbread biscotti, I made several batches and tweaked…

Drizzled Gingerbread Biscotti

Drizzled Gingerbread Biscotti


7 tablespoons butter, softened 1 cup sugar 3 large eggs 1/3 cup molasses 2 teaspoons vanilla extract 2-1/2 cups all-purpose flour 1 cup whole wheat flour 5 teaspoons ground ginger 2 teaspoons ground cinnamon 1-1/2 teaspoons ground cloves 1/2 teaspoon coarsely ground pepper 1/4 teaspoon ground nutmeg 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup finely chopped crystallized ginger 1-1/4 cups white baking chips 1-1/2 teaspoons shortening Red Hots


Preheat oven to 375°.

In a large bowl, cream butter and sugar until light and fluffy.

Beat in eggs, molasses and vanilla.

In another bowl, whisk flours, spices, baking powder and salt; gradually beat into creamed mixture.

Stir in crystallized ginger.

Divide dough in half.

On an ungreased baking sheet, shape each half into a 14×2-in.

READ More Recipess  Grandma’s Rice Pudding


Bake 20-25 minutes or until firm to the touch.

Cool on pans on wire racks until cool enough to handle.

Transfer baked rectangles to a cutting board.

Using a serrated knife, cut diagonally into 1/2-in.


Place upright 1-in.

apart on ungreased baking sheets.

Bake 12-14 minutes or until golden brown.

Remove from pans to wire racks to cool completely.

In a microwave, melt baking chips and shortening; stir until smooth.

Drizzle over biscotti.

Decorate with Red Hots.

Nutrition Facts 1 cookie:

  • 124 calories, 4g fat (2g saturated fat), 19mg cholesterol, 90mg sodium, 20g carbohydrate (11g sugars, 1g fiber), 2g protein.

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