Gingerbread season has begun, we can’t deny it. This is why I am sharing my new recipe for gingerbread cookies, to be more precise gingerbread and molasses biscotti cookies. It is hard to beat this Italian cookie classic, what do you think? This recipe is great for beginners as it requires basic baking skills. It is also great as it can be made in advance and stored for even 2 months. I hope you will make this recipe and add these biscotti to your Christmas cookie platter.
How to make gingerbread and molasses biscotti
I was always quite intimidated by biscotti cookies, I thought that they require so much effort. All this double baking and cutting, but i was wrong. Making biscotti cookies is actually very straightforward.
First you need to mix all the dry ingredients. Next mix eggs and molasses and add the flour mixture to the molasses mixture. Then add walnuts and raisins and mix everything until you get a unified dough. Divide dough into half and shape it into logs. Bake logs for about 25 min. Remove logs from an oven and cut them into slim slices and then bake the cookie slices again for about 15 min. In a nutshell, this is the process of making biscotti. Double baking is required in order to dry cookies properly. Please find below my tips on how to make the best gingerbread and molasses biscotti.
TIPS:
- Make sure all your ingredients are in date. This is especially important for walnuts. Stale walnuts taste rancid and will ruin your cookies.
- Soak raisins in water, it will prevent raising from drying too much in the oven and become bitter.
- When it comes to gingerbread spice, I make my own and this is what I used in this recipe. If you do not or can not make your own, use one from a store. I am sure there is plenty of options to choose from.
- Do not forget to flatten the cookie dough. If you do not, you will end up with a tall, cracker like biscotti. It will still taste great, so do not worry!
What do gingerbread and molasses biscotti taste like ?
The consistency is hard, dry and crunchy, therefore people with dental problems or braces should avoid eating them. Or as an option they can just dunk biscotti in a cup of tea or coffee and it will solve the problem:) The aromatic gingerbread flavor pairs wonderfully with sweet molasses. An addition of bitter walnuts and sweet plump raisins makes these cookies irresistible and good for you, due to high fiber content.
How to store these aromatic cookies
These cookies are very easy to store. Just place them in a cookie box or a cookie jar at room temperature and they will easily last 2-3 months. Just make sure that there is no moisture.
I do not recommend freezing biscotti cookies as defrosting may affect the crispiness.
Gingerbread and molasses biscotti taste wonderful and can be a great gift to your family, friends or neighbors during this festive season. I love placing biscotti cookies in a small cookie jar, stick a cute label and a ribbon and give it to the people I care about. I really think that homemade gifts are the best. Do you agree?
If you are looking for more gingerbread cookies, I can recommend you the following:
Gingerbread cookies stuffed with plum jam
Pierniczki – Polish gingerbread cookies
Gingerbread honey shortbread cookies
You can find more amazing recipes for gingerbread desserts here on my blog
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my friend Dorothy.
Enjoy!
Gingerbread and molasses biscotti
These biscotti cookies are not your average boring Biscotti cookies. They are loaded with aromatic gingerbread spices, walnuts and raisins which makes them a perfect addition to your Christmas baking. Moreover, if you store these cookies in a dry environment they will easily last 2-3 months.
Ingredients
Instructions
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Please read recipe post as well. It includes storage direction and other useful information.
I always recommend using a kitchen scale to weigh ingredients as it helps to achieve the best results. The US measurements in cups are the estimate and I can not guarantee the best results.
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Preheat an oven to 175 C (347F).
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Prepare a large baking sheet lined with baking paper, set aside.
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In a medium bowl add flour, baking powder, baking soda, gingerbread spice and salt. Set aside.
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In a medium bowl mix together molasses and eggs until combined, for about 2 minutes.
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Add dry ingredients to the molasses mix until all the ingredients are combined.
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Divide cookie dough into half and form 2 small logs. About 20 cm long (about 8 inches). Flatten the logs a little bit.
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Place the baking sheet with cookie dough logs inside preheated oven at 175 C (347F). Bake for about 20 minutes.
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Next remove cookies from the oven and let them cool down. When cookies are cold, cut them diagonally in thin slices, about 0.7 cm (0.3 inches).
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Place cookies again on a baking sheet and bake them for about 12 minutes in preheated oven at 175 C (347F).
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When cookies are ready, remove them from oven and let them cool down completely.