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Iced Gingerbread Biscotti - Cooking with Tami
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Iced Gingerbread Biscotti

This recipe takes a little bit of time but it's easy and tastes fantastic! Perfect with a mug of coffee or tea for dipping.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Course Thanksgiving
Servings 24 pieces

Ingredients
  

Biscotti

  • 1 cup granulated sugar
  • 2 Tablespoons molasses
  • 3 eggs
  • 1 ¼ cups whole-wheat pastry flour
  • 1 cup + 3 Tablespoons all-purpose flour
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • ½ teaspoon ground cloves
  • ½ teaspoon baking powder

Icing

  • ⅔ cup powdered sugar
  • 1 Tablespoon milk
  • ¼ teaspoon vanilla extract

Instructions
 

  • Preheat oven to 325°.
  • To prepare biscotti, place granulated sugar, molasses, 2 teaspoons vanilla, and 2 eggs in the bowl of a stand mixer.
  • Beat at high speed until ribbons fall from beaters (about 6 minutes).
  • Combine flours, spices, and baking powder in a bowl and stir with a whisk.
  • Add flour mixture to egg mixture, beat at low speed until just combined.
  • Divide dough in half and place halves on a baking sheet lined with parchment paper.
  • With lightly floured hands, shape each half into an 8" x 4" loaf.
  • Lightly beat remaining egg in a bowl and brush tops and sides of the loaves with egg.
  • Bake at 325° for 35 minutes or until golden brown.
  • Remove loaves from baking sheet, and cool 10 minutes on a wire rack. Reduce oven temperature to 275°.
  • Cut each loaf diagonally into 11-15 pieces.
  • Place slices, cut side down on a clean sheet of parchment on the baking sheet.
  • Bake at 275° for 8-10 minutes a side, then turning and make an additional 8-10 minutes.
  • Remove from pan and cool completely on a wire rack.
  • To prepare icing, combine powdered sugar, milk, and ¼ teaspoon vanilla; stir with a whisk until smooth. Drizzle icing over biscotti; let stand until icing sets.
  • Store biscotti in an airtight container.

Notes

Recipe from Cooking Light Magazine