Easy gingerbread biscotti recipe

easy gingerbread biscotti recipe @cleverlyinspired (1)

 

I hope you had a wonderful Thanksgiving….we had a great time eating, laughing and eating some more:) It is by far my favorite holiday. I already miss the gravy…..but onto some fun Christmas post this month….I made these yesterday and my house still has gingerbread smell….mmmmmmmmm

I would make these again just to smell them. These gingerbread biscotti’s could not be easier. They are perfect to package up and give to teachers, family and friends. I am happy to kick of a fun cookie swap week with some of my other bloggin friends. Be sure to check out the bottom of the post to see who is posting with me this week.  Let’s get this party started with these yummy treats….if you like the gingerbread biscotti at your favorite coffee house…you will like these even more. Only 130 calories…you can enjoy one of these sin-free with your coffee…perfect start to a winter day:)

 

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Easy gingerbread biscotti recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 30
Ingredients
  • ½ cup butter softened
  • ½ cup sugar
  • ½ cup firmly packed brown sugar
  • 1 tablespoon ground ginger
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 2 Eggs
  • 3 tablespoons molasses
  • 2½ cups all-purpose flour
  • 2 teaspoons baking powder
Instructions
  1. Heat oven to 350°F. Combine butter, sugar, brown sugar, ginger, cinnamon, nutmeg and cloves in large bowl.
  2. Beat at medium speed, scraping bowl often, until well mixed.
  3. Add eggs; continue beating until well mixed. Add molasses; continue beating until well mixed.
  4. Add flour and baking powder; beat at low speed until well mixed.
  5. Divide dough in half. Shape each half into 12-inch log on floured wax paper.
  6. Place logs 3 inches apart onto lightly greased (or parchment lined) large cookie sheet. Flatten logs slightly.
  7. Bake 22-25 minutes or until tops are cracked and logs are golden brown. Remove from oven; cool 15 minutes on cookie sheet. Reduce oven temperature to 325°F.
  8. Carefully place logs onto cutting surface. Cut into ½-inch diagonal slices with serrated knife. Place, cut-side down, onto ungreased cookie sheets.
  9. Return to oven. Bake 9 minutes; turn slices.
  10. Continue baking 5-7 minutes or until cookies are dry and crisp. Cool completely.

 

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Print up some cute tags and package up some for friends:) I just used brown bags, PaperJacks paper ribbon (on etsy), and a candy cane.

easy gingerbread biscotti @cleverlyinspired

You can right click on this image below and save it to your computer.

 

Basic RGB

 

 

cookie swap button 680

 

Be sure to visit my friends this week….lots of yummy cookie inspiration!! Chelsea at TwoTwentyOne Heather at Whipperberry Carmel at OurFifthHouse

 

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Go bake!!

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-Tracie
About Tracie

Tracie Stoll is a wife, mom and has a passion for creating new things. On her blog Cleverlyinspired.com she is constantly sharing ways to inspire her readers to be clever in their own home. Since 2010 Tracie has been sharing DIY projects, crafting, remodeling and decorating along with some easy tasty recipes...all on a mindful budget. She is a graduate of the University of Dayton where she studied visual art and communications. Tracie has been featured on popular sites such as Better Homes and Gardens, Huffington Post, Apartment Therapy, Seventeen and Design Sponge.

Comments

  1. Amanda Comeau says:

    Great idea/recipe, Tracie! Sounds so easy, I think it’s what I’ll make for the preschool teachers this year. THANKS for sharing! And btw, I’m also going to make the sea salt caramel recipe again this year (you shared it last year and it was delicious).

  2. I just love a little treat with my coffee! Your photos are sooooo beautiful!

  3. I love biscotti. What a wonderful twist. Will be adding this to my Christmas baking! Thanks

  4. Darla Harker says:

    I tried this recipe a few weeks ago to see what it was like… and it was sooo good! It’s now Dec.23 and I’m making them to give away with my other treats. They were also so easy . Thanks for the recipes!

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