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These spicy Italian cookies are the perfect accompaniment for cocoa or coffee during the holiday season! Serve with lemon curd or drizzle with lemon flavored almond bark for a special treat.
Ingredients
- 1/3 cup vegetable oil
- 1 cup white sugar
- 3 eggs
- ¼ cup molasses
- 2 ¼ cups all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 ½ tablespoons ground ginger
- ¾ tablespoon ground cinnamon
- ½ tablespoon ground cloves
- ¼ teaspoon ground nutmeg
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
Step 2
In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough.
Step 3
Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
Step 4
Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
Step 5
When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 48 | |
| Calories 70 | |
| % Daily Value * | |
| Total Fat2g | 3% |
| Saturated Fat0g | 2% |
| Cholesterol12mg | 4% |
| Sodium27mg | 1% |
| Total Carbohydrate12g | 4% |
| Dietary Fiber1g | 2% |
| Total Sugars5g | |
| Protein1g | |
| Vitamin C0mg | 1% |
| Calcium20mg | 2% |
| Iron1mg | 3% |
| Potassium49mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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Smelled great while cooking, but did not taste good. The texture is much too dense.
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a little boring. I don’t think I cooked mine long enough because they were not as crispy as other biscotti that I have tried.
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I thought they were wonderful. The flavors are so intense that a small batch goes a long way, though.
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This is a fantastic recipe. Delicious biscotti that cut very easily and cleanly. I got my biscotti about 9 inches long without cracking or crumbling. The smell while they are baking is heavenly. Wonderful for gifts. I’m going to make another batch of these soon.
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I love gingerbread and thought this biscotti version was excellent. Very tasty!
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The flavor of these biscotti is very good and true to gingerbread, It made the whole house smell like the holidays! I happen to like my biscotti in the Italian tradition-meaning I prefer them to be more crunchy and these were rather soft for my taste, even after elongating the sencond baking time.
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Tried out this recipe for a cookie swap and wow! I was impressed! I’ve tried to make biscotti before, and they never came out quite right, but the texture and taste of these is absolutely perfect. Not to mention the recipe is SO easy and quick to make! Delicious with a cup of coffee.
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These were super easy to make. I made them as if I were making pasta with the well method and my bare hands. I did make them with a wooden spoon the first time, but it didn’t come together very well, when I attempted to shape them. Everyone so far has requested these as a Christmas gift or has requested the recipe. Just Fabulous!!!!
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This biscotti was the hit of the Christmas season. It was super easy to make and so tasty. Everyone who received it as a gift just raved about it.
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I personally don’t know what the other reviewers are talking about (the ones who dissed this recipe). These are dee-lish!! I make them alll the time, and drizzle them with white chocolate. They are to die for!!! These are a staple in my house. In fact, I am having one right now with my tea! 🙂
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These were delicious! I had never made biscotti before, so I decided to give it a try-they were easy and turned out very well. I topped them off with white chocolate and enjoyed the cookies with a cup of coffee. I’ll definately be making these again. 🙂
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These were very good. My family went crazy over them. My sister and I dunked them into a gingerbread tea, which was absolutely delicious. Will certainly make again.
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We enjoy Biscotti so I thought I’d try this recipe. I sprayed the cookie sheets..glad I did. I was hoping for the taste of sweitzel’s gingersnap cookies…but the flavor was a little lacking… I even put in more ginger and other spices. I’ll see how they taste in a day or so…
Back with the next day’s report, they had a nice strong ginger taste…definite dunkers. If you want them a little softer, don’t bake them laying on their sides.
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This was awesome. Just the right amount of spices for that perfect gingerbread!
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Wow. Great receipe! I made them once..no one liked them but me. I made them again. This time I spread the bottoms with melted white chocolate chips. Everyone went crazy..even some tough critics or said they don’t like gingerbread. The white chocolate is a perfect addition because it mellows out the spice of the cookie with an added creamey flavor. Not as crunchy as other biscotti..but no one cared due to the yummy flavor.
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Very yummy biscotti, great in coffee, good with cream cheese cinnamon roll icing too. 25 mins cooking time was slightly long and I unfortunately didnt check it, but turned out ok, just slightly overcrispy and dark on the ends. I’ll watch it more closely the last 5 mins next time.
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Crispy, gingery and delicious. I was somewhat concerned with the large quantity of ginger in these, but turns out they’re perfectly seasoned!
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Nice spicy gingerbread flavor! It’s definitely a good recipe to keep (will be splendid for the holidays!). I had substituted 1/2 the sugar with Splenda, replaced 1 of the eggs with egg substitute, and also added 1/4 tsp of all spice for a little extra punch. The flavor was good, could be a bit sweeter, and I definitely had to bake it about 10 to 15 minutes longer to make it crunchy and not too soft. Otherwise, it’s delish!
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Excellent! All the flavor of traditional gingerbread, but without all the fat. Great to dip in coffee, will definitely be making this one again!
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These were quite good. I only baked for 20 min – 25 would have been too long. Also I only baked for 9 min the second time (didn’t turn them and bake again). They were the perfect firmness for me – could eat them without dunking but stayed together when dunked as well. Nice flavour, very gingerbready. Could use a sweet topping to finish them off – I think I’ll try an icing on them (like gingerbread cookies). Were a little hard to get all mixed together, but that could have been made more difficult due to the bowl size I used – recommend a nice wide large bowl so you can really get in there.
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I love this treat. I think it’s great whether or not you bake it twice. I actually like it better slightly softer (by not baking twice). But either way, it received rave reviews when I served it.
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I thought that the dough was hard to work with. Definitely grease the cookie sheets and your hands for shaping the dough. It was very sticky! However, the end product was quite tasty. I also took previous reviewer’s suggestion and coated one side with melted white chocolate chips.
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The taste is very good and easy to make. Make sure you flatten the dough to 1/2 inch thickness as directed, mine was a little thicker and ended up very doughy in the middle when I cut them, they did cook through when I baked them the second time. I did dip one side in vanilla almond bark. My husband said they were very good dipped in coffee.
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this may be the best biscotti I have ever had! I followed the recipe exactly (even the cooking time) and they came out perfectly. I don’t know why some others had so much trouble. The dough wasn’t sticky at all. Even my 6 year old had one with milk tonight and loved it! This is a keeper. Thanks so much Christina!
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Delicious! I baked these for Christmas gifts and they were hard to give away. The texture helped them travel perfectly. I found the cooking times to be accurate for a crisp, traditional biscotti.
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Delicious and easy! Fills the house with the smells of Christmas! I dipped them in white chocolate melts, and hubby loved them! I did reduce the baking time, as they were burning a bit on the bottom.
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This is a five plus! I made several batches of these to give to my neighbors and they were very well received. Perfect biscotti. The only changes I made were to brush the loaves with an egg wash before baking and sprinkle on some red and green sugar. I also did the second bake with the cookies standing up rather than flipping them.
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These were easy, delicious, and they made a ton. What more could you ask for? I made three kinds of biscotti for Christmas gifts at work this year, and this was by far the favorite. As with others, I found the cooking time just slightly high, causing dark bottoms and ends. Dipping them in the white chocolate made me forget all about the dark ends though and added quite a bit of appeal. I found that adding a tablespoon of shortening to the chips helped make the consistency easier for smooth dipping.
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We loved this recipe, great with coffee! It does help to dampen your hands with water when handling the dough.
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Very spicy! A little dry but good with white chocolate drizzled on it.
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Smelled good but it was doughy in the center. I baked it twice which helped. This was a very stick dough. If you make it I would suggest making it in a low profile like one inch or less then it might cook through better. I sprinkled it with 10x sugar.
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Everything they say is true! These are the best. I made around 200 last week for various cookie trays and plates (and personal edification). I did put the white chocolate on one side, and on some, I put the melted chocolate in a piping bag and wrote “HO HO HO” on the sides, very cute! Just delicious, making more tonight for Santa!
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YUMMY! I made this recipe for gifts. I dipped half of them in dark chocolate and half in white chocolate then added Christmas sprinkles. I may add more ginger next time but then that is a personal preference.
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This turned out great for me. It’s a bit softer than most biscotti because of the molasses, but we really liked it. Others who tasted it are asking me for the recipe.
I added some dried cranberries to the mix before baking these, and it was a nice addition.
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I made a double batch of these biscotti as Christmas gifts for the office, and they were an absolute hit. As suggested in other reviews, I drizzled the biscotti with melted white chocolate after the second baking, though they’re quite good plain as well. They could have been a bit more gingerbready, though, so I’ll probably add a bit of vanilla extract, ground allspice and finely chopped candied ginger next time around.
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I’m not confident in my cooking abilities, but these turned out so wonderfully that I ended up three batches for different Christmas parties.
I didn’t toast them as much, and every one appreciated biscotti that wasn’t dry and crunchy. -
I liked this recipe overall. However, next time I will eliminate the whole wheat flour and use all white flour. While I love to use whole wheat flour most of the time, I thought it competed with the gingerbread flavor. This was also commented on by my friends. The cookies were still very good and the cook times were dead on for me. Thanks for the recipe.
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These were the perfect treat to have with coffee on a cold winter day. It was a surprisingly easy recipe. I did end up using 1/3 c. more flour to make the dough easier to handle and I used white, not whole wheat flour because that’s all I had on-hand. I dipped one side in white chocolate, which makes for a prettier presentation. I received many compliments on these and plan to make them again.
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This recipe tasted great, and was a major hit. However, the texture was off each time I made it. The first time was slightly underbaked, causing the cookies to hold together better without being as crisp. The second time, when they were fully cooked, they were fairly crumbly, but still good for dipping. Definitely a recipe that I’ll try again, though!
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This recipe was wonderful. I have made it 3times since the holidays & have had several people ask for it.
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absolutely loved them!!!!!! until 2 weeks ago I had never tried to make biscotti and now I’m wondering why?? this is easy and excellent, great with my morning tea and it was nice to find a recipe without chocolate. thanks
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Wonderful, easy recipe. I was always intimidated at the thought of making biscotti, but this recipe was easy and delicious!!
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Made these this morning, they came out great. I made 2 changes. First I used 3 1/4 cups of all purpose flour and second, I added 1/2 cup of White Chocolate Chips. Perfect!
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Great texture and taste–really easy with ingredients I always have on hand….great recipe!
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Very flavorful and different biscotti! Family and friends loved them.
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GREAT, GREAT, GREAT!!!!!! This recipe had just the right amount of spices. This was not tangy at all. Loved it, Loved it. Loved it. This will be baked during the entire year. Lots of good reviews too. Thanks for sharing.
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Each of the women in my family bakes a Christmas cookie around the holidays. This is the one I bake and it is always the favorite.
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This is a good recipe after I changed a few things from what other reviewers have said and from other biscotti recipes I use. I used 6 T marjarine instead of oil. I omitted the whole wheat flour and ended up using about 4 cups white flour to get the right consistancy. I also added a teaspoon vanilla and used 3 1/2 t. Pampered Chefs Cinnamon Plus instead of all the seasonings, it’s just easier as it has all of them in it. Next I divided into 3 logs and rolled them in Raw sugar mixed with a little cinnamon then flattened them. It gave it a nice look after baking. The easiest way to make biscotti is to bake on a Pampered Chef Bar stone(yes there is a difference in stones) They won’t burn and when you bake the 2nd time, you just stand them up about 1/2 inch apart and don’t have to flip them. I’m not sure if I will do any white chocolate on them or not. They do look pretty the way they are.
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Temperature was too high.
Biscotti were dry and burned on edges.
Smelled good and flavor seemed right.
Needed less cooking or lower temperature.
I will try again with more shortening and all white flour. -
This recipe is wonderful! My biscotti turned out perfectly and everyone loved them. The gingerbread spices were not too overpowering and paired perfectly with a cup of coffee. Also, very simple. If you can make a batch of cookie, you can make this recipe.
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So good. I’ve made it many times for my kids who eat it like candy. Could probably back off some on the ginger.
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Wow! What a wonderful and easy recipe. I made these twice and both times they came out perfect. I added a little extra ginger and cinnamon and that gave them alot of great gingerbread flavor. I am sure they would be perfect without the extra. They disappear in 2 days!!! Thanks for sharing this recipe.
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This is an excellent recipe. I dipped mine in melted white chocolate to help mellow the spiciness. They were so good dipped in tea!! Thanks for the great recipe
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I made these today for Thanksgiving, and it will be a miracle if they last until then. My husband and I both love them. My original intention had been to drizzle with white chocolate, but why mess with perfection? My dough was very sticky, so I added a bit more flour, and I lowered the temperature to 350 degrees. I didn’t bother turning the cut biscotti. Magnificent!!!
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These are decent but really need a little more kick! Next time I am going to add real ginger (either crystallized or fresh rather than ground) and some more cloves. Also, they benefited from some icing.
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Reminiscent of a gingerbread man — great soaked in Christmas type coffees or cocoa or teas
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Very good. I thought they were going to be too spicy but they weren’t, they were great! Excellant with a cup of coffee. Didn’t alter the recipe either. I did dust some with powder sugar, smeared the tops of others with white chocolate and left some plain. Nice change from chocolate and perfect for the winter holidays.
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I thought this was a great recipe. I did sub 1 stick of butter for the oil, Blackstrap molasses for regular molasses, used all wheat flour and rapidura suger instead of the white.
I also followed “Firefly07″s instructions for how to mix it up They said “Second, to ensure a crunchy yet not-too-hard texture, I mixed the ingredients according to most biscotti recipes I’ve tried. I mixed all the dry ingredients, incuding the sugar. Then I cut the butter into the dry ingredients until the mixture resembled course crumbs. In a seperate bowl, I lightly beat the eggs and the molasses together. I added this to the dry mix. I mixed this concoction until it was just combined. No overmixing! The dough should still be crumbly. I divided the dough in half and formed them into their log shapes on the cookie sheets. It’s still pretty crumbly at this point, but it all firms up when you bake it. This looser dough allows the biscotti to cook up crunchy without being dense or hard.”
Thank you Cristina & Thank you Firely 07..this is the first time I ever made biscotti and it was awesome!
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This recipe is perfect, just the way it is written. I bake lots of biscotti and have tried several recipes. I use oil in some of them with great results. This one is no exception. I decorated the biscotti with white chocolate laced with lemon flavoring. I may try a batch adding toasted almonds. Outstanding!
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These turned out really good! I was afraid they’d be too spicy, but I took a chance and didn’t reduce any of the spices, and I’m glad! The only change I made was to add about 1/2 bag of white chocolate chips, they went great with the spicy cookie. Mixed it all up in my Kitchen Aid and they were ready to eat in no time! Thanks for the recipe, I’ll definitely make it again!
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Great recipe! Co-workers enjoy these biscotti. I dipped half of them half-way in white melted chocolate and then sprinkled red,white, and green non-perils on them. They looked very festive. Made recipe as stated and was not over powered by the spices. Thanks!
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I would’ve given it 5 stars, but I changed the oil to butter as others suggested. They were delicious! I had to bake mine, once sliced, more than the recommended time to get them crispy enough. I didn’t have ground cloves, just whole, so I tried to grind them in the coffee grinder and didn’t have quite enough. But still very good! I also followed the suggestions of others by mixing all dry ing. first and then adding the wet. I did have to knead mine quite a bit to get it cohesive. Rolled in raw sugar. Will make again:)
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Thanks for this wonderful recipe! The texture is lovely and the molasses flavor is perfect–just assertive enough, and not overpowering. I modified slightly per personal taste by omitting the nutmeg and cloves and sprinkling with cinnamon sugar before baking. A keeper!
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Made with no changes. These are great – nice and spicy! I drizzled them with white chocolate and they look as good as they taste.
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OF all the cookies I have made this year, these are my husband’s favorite. I dipped them with white chocolate, but I don’t think I will next time – they are soo good even without the added sugar! Thanks for the recipe.
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These were really good. My children and I loved them. My husband didn’t, but he dosn’t like gingerbread. Very easy to make.
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I made these for christmas presents; so far, everyone loves them!
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amazing recipe, switched the eggs for about 1/3 cup of applesauce and drizzled it with dark chocolate. great!!!!
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Great! Very easy and tasted wonderful! I also drizzled white chocolate on them…so attractive. I froze them to serve over the holidays, if they last that long. May have to make more! I might only suggest a little bit more of the cinnamom and spices.
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this recipe sucked. the time is too much it would have burn everything i took it out 15 min early. lacks flavor
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I made this recipe exactly as stated. I didn’t love it. I don’t think they had enough gingerbread flavor for me. They did have a good crunch, but the flavor was weak. I may try again and add more spices. Okay base recipe.
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Not bad. If I were to make it again, I would probably cut back on the flour a bit to make the dough easier to work with. It was a bit too crumbly according to the recipe. Also, the gingerbread taste was a bit subtle. I might try increasing the amounts of the different spices next time too.
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I can’t believe how amazing these taste. I made a batch to send to my grandparents for Christmas and ended up eating quite a few of them. I loved them. I think next time I am going to throw in some fresh ginger too to kick up the spicyness. These biscotti go very well with a nice cup of hot chai tea also.
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Mine turned out okay. I know biscotti should be dry, but mine was not a good dry…too floury when eating it…??? I just sprinkled turbinado sugar on the top – it looks and smells beautiful. I guess when I dip it in coffee, it’s better.
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These biscotti are delicious! I made it with oil as stated in the recipe and used all white flour, and they turned out great. Please do not let the oil scare you – you do NOT have to substitute butter, margarine, or shortening. This recipe couldn’t be simpler and the oil is the reason! Just add it in. I did bump up the spices, and I dipped the biscotti in melted white chocolate and then drizzled with melted dark chocolate for a pretty effect. Absolutely incredible. UPDATE: I made these for Christmas for some of my co-workers, and ALL of them absolutely raved!! I wrapped them up in colorful cellophane bags from the dollar store, and tied with a pretty ribbon. I will definitely make these again!
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This recipe is fantastic! The only changes I made were to use butter and follow the derections of a pp about cutting the butter into dry ingredients then mixing the wet ingredients in. I kneaded the dough for about 5 minutes straight before it was the right constistency (it seemed VERY dry at first but just right after kneading). The other change I made was to add a bit of vanilla to the wet ingredients, I just like vanilla. After forming the logs on the stoneware I pressed sugar into the tops. The biscotti came out tasting and looking great. I’m using it for gifts.
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After reading many of the reviews, I made many of the recommended adaptations to this recipe. I also changed the spice ratio, and used both fresh and candied ginger instead of dried. The results were awesome, but it seems like I’m rating an altogether different recipe. So I submitted the new version to this site for people to try. Folks who had issues with this recipe can try another version.
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Awesome. I used 100% white flour and was heavy-handed with spices. Gift-worthy!
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Perfect accompaniment for a hot apple cider or coffee at Christmas. I dipped mine in white chocolate and will give as gifts this year.
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I had trouble with this recipe. I made it once just as the recipe calls, but it turned into a puddle on the baking sheet (It did taste good though). I tried it again with 2 1/2 cups of flour, and it turned out great. I dipped them in melted white chocolate with a dash of amaretto and they taste great. I am planning on giving them as gifts for Christmas.
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All I have to say is “Yummmmmmy!” Will definitely be making these again and again.
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Just finished make this recipe for the first time. Followed other’s advice and used butter in place of oil. Had no trouble with mixing the dough. I made two logs and baked on pampered chef stone. Turned out great. I dipped the ends in melted white chocolate. Waiting for the chocolate to harded right now before taste testing but the pieces I tried without the chocolate tasted really good. Thanks for sharing:)
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These are pretty good, though I don’t really like them solo, they taste best with a beverage.
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Wonderful recipe. I followed it to the letter and created lovely, gift-quality biscotti that I shared with my family and co-workers for Christmas. Thanks!!
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These turned out well. They were not anything spectacular, but good nonetheless. Instead of making then super hard like biscotti- since i knew i would be having people over with delecate teeth, I baked at 350 – like cookies- and didnt return them to the oven. The came out semoi soft like a cookie but not as hard as biscotti- I enjoythem them- and instead of baking it all at once, I rolled and shaped each one into a biscotti stick- I didnt want to bake the entire dough then cut- You can shape the dough into anything. I made candy canes-
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i just made these last nigth and were very good. i did take time and read several reviews. i ended up cutting in the butter flavored crisco (was out of butter) into the dry ingredients and added the wet ones. the dough was crumbly but in the end they turned out great! i dipped in white choc
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The mix of spices in this recipe is perfect! I made it with almonds and it was delicioius! I will definitely make this again.
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I made a batch of these as Christmas gifts and have friends calling just say how good they were. Yum! I melted white chocolate with a bit of almond extract and drizzled it over the top. It looked lovely and tasted even better. Thanks for the great recipe!
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I didn’t care for these but my son loved them. He ate almost the entire batch over a period of a week and a half.
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Absolutely yummy! Topped with melted almond bark (Walmart Baking aisle).
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These are excellent! A wonderful alternative to little men cookies or make them any time of the year!!
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I loved the flavor of the biscotti and made a few changes. I used butter instead of oil, used 3 1/4 cups white flour and omitted the whole wheat flour and added 1/2 cup chopped crystallized ginger to the dry ingredients. Everyone loved them and said the biscotti tasted like the ones from Starbucks.
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I have never made biscotti before and today I made these. I went by the directions exactly. They turned out very good. :o)
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Fantastic! These came out perfectly. The taste was great & unique enough for people to get excited about biscotti. I brought this to a party with a homemade lemon dip (same recipe as lemon pie filling–I just didn’t let it get as stiff as that so that it was easier to dip into). People asked to take the leftovers and also for the recipe.
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I made these for a family get together recently. I’d never made biscotti before so it’s safe to say that I didn’t really know what I was doing.Everyone agreed that these were absolutely delicious. I’m not a big fan of gingerbread and disliked the strong bite, but everyone else said the flavor was perfect. I will be making these for them again.
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Maybe it’s me, but I always like a little bite to my gingerbread so I add a dash (or two in my case) of finely ground black pepper. This is one cookie that I always get recipe requests for. And people are impressed that biscotti is not something that has to be purchased.
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I’ve made biscotti before and understand that they are not sweet like a cookie, nevertheless there was hardly any sweetness to these biscotti, The spice and molasses flavors were good. The recipe says it will make a stiff dough. Well that’s an understatement. I was afraid it was going to burn out my Kitchen Aid mixer and finished trying to get the dough together by hand. I think there’s far too much flour for the amount of liquid. In addition, the whole wheat flour gave the finished biscotti the consistency of sawdust.
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This one is a keeper! Even my 1 year old loved it! I piped on some glaze (icing sugar and water), which added the perfect little punch of sweetness.
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Very good biscotti recipe. I liked the texture of the cookies, but I might try them using just the AP flour for the whole flour amount just to see the difference. I dipped half the cookie in white chocolate to spruce up the presentation. I might even try adding some chopped up macadamia nuts to the batter next time! Thank you for sharing this recipe 🙂
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I made mine just like Raphaella wrote in her review. I think butter is the way to go instead of oil. Also, adding the eggs and molasses last to bring it all together… Try the lemon-flavored almond bark, that makes it extra yummy! However, if you’re planning on keeping the biscotti for more than a week, you should know that dipping the biscotti in almond bark causes that part of the cookie to soften a little.
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