Gingerbread Biscotti

Gingerbread Biscotti
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Take a classic biscotti cookie and make it festive in time for your Christmas party. These cookies are filled with nuts and oats that also have a blend of some of the common spices found in gingerbread. Perfect as dunkers for your hot chocolate or coffee.Recipe courtesy of McCormick
Prep Time
20
minutes
Cook Time
45
minutes
Servings
18
servings
Gingerbread Biscotti
Total time: 1.07 hours
Ingredients
  • 2 cup flour
  • 1 cup old-fashioned oats
  • 3/4 cup firmly packed dark brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon gingerbread spice
  • 2 eggs
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract
  • 3/4 cup coarsely chopped pecans
Directions
  1. Preheat oven to 350°F.
  2. Mix flour, oats, brown sugar, baking powder, baking soda, salt and gingerbread spice in medium bowl until well blended.
  3. Set aside.
  4. Beat eggs, molasses and vanilla in a large bowl with an electric mixer on low speed until well blended.
  5. Gradually add flour mixture, beating just until blended.
  6. Stir in pecans.
  7. Divide dough in half on a lightly floured work surface.
  8. Roll each half into a log, about 12 inches long and 2 inches wide.
  9. Transfer logs to a greased baking sheet.
  10. Bake 30 minutes or until golden brown and firm to touch.
  11. Cool logs on wire rack 10 minutes.
  12. Reduce oven temperature to 300°F.
  13. Transfer logs to cutting board.
  14. Using a sharp serrated knife, cut logs diagonally into 1/2-inch thick slices.
  15. Place slices, cut sides down, in a single layer on baking sheets.
  16. Bake 12 to 15 minutes or until crisp and golden, turning biscotti over halfway through cook time.
  17. Remove biscotti to wire racks; cool completely.
  18. Store in an airtight container for up to 1 week.
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