Skip to page main content Skip to page footer
< Back
Gingerbread Biscotti

Gingerbread Biscotti

>> Printable version (pdf)

Serves: 8-10

INGREDIENTS

  • 1 cup old fashioned oats, divided
  • 1 ¾ cups whole wheat flour
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • ½ cup pure maple syrup
  • ¼ cup molasses
  • ½ teaspoon vanilla extract
  • 2 Tablespoons raisins

DIRECTIONS

  1. Line a baking sheet with parchment paper (or thin spray of cooking spray).
  2. In a food processor or blender, blend ½ cup of the oats until finely ground.
  3.  In a bowl, combine the ground oats, remaining ½ cups of oats, whole wheat flour, baking powder, baking soda, cinnamon, ginger, and cloves.
  4.  In a separate bowl, whisk together the maple syrup, molasses, and vanilla. Slowly add the wet mixture to the dry ingredients and stir until combined. Scrape down the sides of the bowl as needed. Mix in the raisins until just incorporated.
  5. Transfer the dough to a lightly floured surface and form it into a log, about 12 inches long and 3-4 inches wide.
  6. Transfer the log to the baking sheet and bake for about 30 minutes or until golden brown and firm to the touch. Remove the log from the oven and let cool on a wire rack for 10 minutes.
  7. Reduce the oven temperature to 300 degrees. Transfer the log to a cutting board and cut it into ½ inch thick slices. Place the biscotti flat on the baking sheet.
  8. Bake for 6-8 minutes, turn slices over and cook another 6-8 minutes or until dry and firm. Remove from oven and let cool.