Gingerbread Biscotti

    Gingerbread Biscotti

    135saves
    1hr5min


    366 people made this

    About this recipe: These spicy Italian biscuits are the perfect accompaniment for hot chocolate, tea or coffee during Christmastime! Serve with lemon curd for a special treat.

    Ingredients
    Serves: 48 

    • 80ml vegetable oil
    • 200g caster sugar
    • 3 eggs
    • 4 tablespoons treacle
    • 275g plain flour
    • 120g wholemeal flour
    • 1 tablespoon baking powder
    • 1 1/2 tablespoons ground ginger
    • 3/4 tablespoon ground cinnamon
    • 1/2 tablespoon ground cloves
    • 1/4 teaspoon ground nutmeg

    Method
    Prep:25min  ›  Cook:40min  ›  Ready in:1hr5min 

    1. Preheat the oven to 190 C / Gas 5. Grease a baking tray or line with parchment.
    2. In a large bowl, mix together oil, sugar, eggs and treacle. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves and nutmeg; mix into egg mixture to form a stiff dough.
    3. Divide dough in half, and shape each half into a roll the length of the biscotti. Place rolls on baking tray, and pat down to flatten the dough to 1cm thickness.
    4. Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
    5. When cool enough to touch, cut into 1cm thick diagonal slices. Place sliced biscotti on baking tray, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.

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    Reviews (3)

    4

    Took shortcuts. Rather than putting the dry ingredients in a separate bowl I stuck everything in together - kneading was the most effective way of combining the ingredients fully! - 11 Jun 2011

    1

    This is really easy to make and makes a lovely end to a meal served with espresso or any coffee you fancy. Oh and the spice amounts are well worth it even though it seems like a ridiculous amount of each one! - 11 Jun 2011

    vixamatron
    0

    Really easy to make - I also cheated and just chucked it all in together and mixed it up. Really full of flavour and went down a treat. - 13 Feb 2014

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