Gingerbread Biscotti

Gingerbread Biscotti

Gingerbread Biscotti
  • Prep Time

    20 minutes
  • Serving Size

    28 biscotti


  • Stick butter1
  • Brown sugar1/2 cup
  • Granulated sugar1/2 cup
  • Eggs3
  • Molasses1/4 cup
  • Flour3 cups
  • Baking powder1 tablespoon
  • Ground ginger1 1/2 tablespoons
  • Cinnamon1 tablespoon
  • Cloves1 teaspoon
  • Nutmeg1/4 teaspoon
  • Craisins® Original Dried Cranberries1 cup
  • White Chocolate Glaze:
  • White chocolate chips1 cup
  • Vegetable oil1 tablespoon
  • Craisins® Original Dried Cranberries front image.

    Featured Product

    Craisins® Original Dried Cranberries


Biscotti: Preheat oven to 350ºF. Lightly grease a cookie sheet or line with parchment paper. Combine butter and sugars in a mixing bowl, mixing on medium speed until light and fluffy. Add eggs and molasses, mixing well. Combine dry ingredients and dried cranberries in a separate mixing bowl. Add to butter mixture, mixing until thoroughly combined. Place half the dough on a cookie sheet and shape into a log 4 inches wide. Repeat with remaining dough. Bake for about 25 minutes or until dough looks cooked through; remove from oven and let cool. Cut logs into 1-inch thick slices. Place cut side down on cookie sheet and bake an additional 5-7 minutes on each side. Cool completely. Glaze if desired. Glaze: Combine both ingredients in a bowl. Microwave on HIGH for 2 minutes or until melted, stopping every 30 seconds to stir. Dip the bottom of each biscotti into the glaze or drizzle it on top of them . Place on platter or cookie sheet to harden. Makes 28 biscotti.