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    You are in: Home / Recipes / Holiday Gingersnap Biscotti Recipe
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    Holiday Gingersnap Biscotti

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Ocean~Ivy's Note:

    Here is a great biscotti recipe for the holidays 8)

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    Serves: 48



    Units: US | Metric


    1. 1
      Preheat oven to 350°.
    2. 2
      In large bowl, beat sugar and butter until light and fluffy; mix in eggs and vanilla.
    3. 3
      In separate bowl, combine spices and remaining ingredients. Gradually add to the sugar mixture; blend until dough comes together, but don't over mix.
    4. 4
      Divide in half. Roll each into a 12-inch log about 1 inch in diameter. Place on ungreased cookie sheet.
    5. 5
      Bake 25 minutes or until lightly browned and then let cool on a wire rack for 20 minutes.
    6. 6
      Cut logs crosswise with a sharp serrated knife into 1/2-inch slices on the cookie sheet.
    7. 7
      Bake for 14-16 minutes or until lightly browned and crisp.
    8. 8
      Let cool and store in a tight covered container.

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    Ratings & Reviews:

    • on October 30, 2006


      great taste, but extremely crumbly, i couldnt cut through the biscotti without it crumbling, so i put it in the oven in crumbles and used it over ice cream!

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    • on December 03, 2005


      These came out very nice. I made the full recipe, and put half of the dough in the freezer to make later. Thanks!

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    • on February 24, 2005


      excellent. Had gingerbread biscotti at Starbucks. These are much much tastier. Errored by using 1 cup butter (made them a second time the same way because they were so good and also frosted them like starbucks. Thank you

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    Nutritional Facts for Holiday Gingersnap Biscotti

    Serving Size: 1 (18 g)

    Servings Per Recipe: 48

    Amount Per Serving
    % Daily Value
    Calories 75.5
    Calories from Fat 30
    Total Fat 3.4 g
    Saturated Fat 1.4 g
    Cholesterol 13.9 mg
    Sodium 27.9 mg
    Total Carbohydrate 9.9 g
    Dietary Fiber 0.6 g
    Sugars 4.3 g
    Protein 1.5 g

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