Gingerbread Biscotti

Let the holidays baking begin! To me there is nothing cozier than on a snowy winter morning lighting some candles and making a big hot cup of coffee, and taking two minutes to enjoy it to myself before I start the day. The gingerbread is just a fun take on the traditional Italian cookie. They are sweet and spicy and so crunchy. The perfect little side for any coffee or tea. They would also be great to give away as gifts this holiday season in a shiny plastic bag tied up with a ribbon!

Ingredients

• 1/3 cup unsalted butter, softened
• 1 1/4 cup brown sugar
• 2 eggs
• 2 tbsp. molasses
• 1 tsp. vanilla extract
• 2 1/4 cup all purpose flour
• 1 1/4 baking powder
• 1/4 tsp. baking soda
• 2 tsp. ground ginger
• 1 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1/4 tsp. allspice
• 1/8 tsp. grated nutmeg
• 1/2 tsp. salt

Directions

Preheat the oven to 350 degrees. Line a rimmed baking pan with parchment paper.

In a large mixing bowl, cream together the softened butter and brown sugar until fluffy and smooth. Then add in the eggs, molasses and vanilla extract. Continue to mix, scraping down the sides until everything is evenly combined and smooth.

Then add in all the dry ingredients, flour, baking powder, baking soda, spices, and salt. Mix it all together. The batter will be thick.

Divide the batter in half and form into two logs. (Approx 10″ x 4″) Bake for about 20-25 minutes. Until slightly firm, but not too hard. It should have a little spring to it.

Let it cool for about 10 minutes and then slice into 1″ slices. Place each one face down and bake for about 8 minutes on one side. Flip each one over and bake for an additional 8 minutes. They should be slightly golden and crisp. Let cool and enjoy!