These Gingerbread biscotti are the perfect cookie treat for the holidays! They are deliciously spiced then iced with a sweet brown sugar glaze. This recipe makes about 30 cookies and is perfect for cookie swaps or any holiday party!
1/2tsp(0.5tsp)cinnamon, add 1/2 tsp more according to taste
1/2tsp(0.5tsp)nutmeg, add 1/2 tsp more according to taste
1/2tsp(0.5tsp)ground ginger, add 1/2 tsp more according to taste
1/4tsp(0.25tsp)kosher salt
Brown Sugar Glaze
1/4cup(56.75g)unsalted butter
1/2cup(110g)brown sugar
1cup(120g)confectioners sugar
1 tbsp(1tbsp)milk, add a little more if it's still too thick
Instructions
For the gingerbread biscotti
Preheat the oven to 350° F and prepare 2 cookie sheets with parchment paper.
In a medium sized bowl combine the 3 eggs, 3 tablespoons of molasses and 2 tsp vanilla. Stir with a spatula until combined well. Add in the 1 cup brown sugar and mix again until combined.
Add in the 3 cups flour, 1 tsp baking soda, 1/2 tsp each of cinnamon, nutmeg, and ground ginger. Add in 1/4 tsp kosher salt as well. Mix to combine making sure that all the dry ingredients are mixed in well.
Divide the dough into 2 equal parts. Shape each part into a long flat log. You can use one cookie sheet to bake both logs on.
Bake the logs for 25 mins. Then cool for 15 minutes. Make sure the logs are cool before you start slicing them. Using a serrated knife, cut 1/4-1/2 inch slices on the diagonal. You will now need two cookie sheets to bake the sliced cookies.
Lie the cookies flat on the cookie sheet and bake them for another 20 minutes flipping the cookies halfway through. Remove from the oven and cool on a cookie rack. Now prepare the glaze.
Brown sugar glaze
Melt 1/4 cup butter in a small pot over low- medium heat. Add in 1/2 cup brown sugar and stir to melt. Take the pot off the heat and add in 1 cup of confectioners sugar and 1 tbsp milk or water. Mix until a loose glaze forms and drizzle over the cookies immediately!
Notes
Wet your hands when shaping the dough into logs to make it easier if the dough is too sticky.If you are freezing the biscotti, don't glaze them before freezing. Make the glaze before you serve them.They are delicious without the glaze too!