Gingerbread Biscotti

Recipe by Saguaro
READY IN: 1hr 10mins




  • Preheat oven to 350°F; line sheet pan with parchment (don't use a silpat).
  • Combine ingredients through soda in a stand mixer and mix thoroughly on medium-low speed.
  • Mix in briefly nuts and fruit.
  • Mix molasses eggs and zest in a measuring cup. With mixer on low slowly add egg mixture. Mix for a minute or two, till the dough starts to come together in clumps.
  • Divide dough in two,about 1 lb each. Form logs about 10 inches by 1 1/2 inch each.
  • Bake on pan about 30 to 35 minutes. Tops will be cracked and will spring back when lightly pressed.
  • Let cool on a rack about 10 minutes.
  • Peel the logs from parchment and move to a cutting board. Slice diagonally into pieces about 3/4 inch wide.
  • Place biscotti back on pan, cut sides down, (ok to reuse parchment) and bake for 10 to 20 minutes, depending on if you want chewy or crunchy.
  • Let cool completely, store in airtight container.