Perfectly Spiced Gingerbread Biscotti delivers a Pleasantly Warm Scent of the Holidays. With just enough Espresso Glaze and Eggnog Drizzle to give this crunchy cookie a little sweetness.
The holidays are just around the corner and cookie swaps are in full effect. I absolutely LOVE this time of the year. A time when dabbling into a few cookies here and a few sweets there is practically a must.
In your next cookie exchange, these gingerbread biscotti will have you stand out in the crowd! Aside from it’s amazing robust molasses flavor, it’s not often biscotti are seen swapped at a cookie event, but why not? There are a few good reasons they are one of the BEST COOKIES TO TRAVEL plus, if stored properly, they can last well more than a few weeks in an airtight container. So need not to worry about it becoming stale upon shipment.
Whether you make this to share with others or simply for yourself, they won’t disappoint. These taste exactly like gingersnap cookies and with the espresso glaze and eggnog drizzle, it gives this cookie a gentle pep of sweetness. Perfect to savor with a cup of coffee or dipping into one!
And while I must admit, biscotti aren’t usually a cookie I would gravitate towards over a chocolate chip cookie, it’s been nice to have a few at home during this time of the year to relish in the spirit of the holiday season. I like to enjoy mine first thing in the morning for breakfast with tea or while winding down in the evening, cozied up on the couch.
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Gingerbread Biscotti with Espresso Glaze
- Total Time: 2 hours
- Yield: 12 1x
- Diet: Vegetarian
Description
Perfectly Spiced Gingerbread Biscotti delivers a Pleasantly Warm Scent of the Holidays. With just enough Espresso Glaze and Eggnog Drizzle to give this crunchy cookie a little sweetness.
Ingredients
GINGERBREAD BISCOTTI
- 3 1/4 cups (390 grams) all-purpose flour
- 3 teaspoons (12 grams) baking powder
- 1 1/2 teaspoons (4 grams) ground ginger
- 1 teaspoon (2.5 grams) ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup (113 grams) unsalted butter, softened
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (110 grams) dark brown sugar
- 1/2 cup (165 grams) dark molasses
- 2 large eggs (110 grams)
- shortening or baking spray for greasing
ESPRESSO GLAZE
- 1 cup (115 grams) powdered sugar
- 2 teaspoons (12 grams) eggnog
- 1 teaspoon (5 grams) freshly brewed espresso
- 1 teaspoon (5 grams) pure vanilla extract
EGGNOG GLAZE
- 1/4 cup (29 grams) powdered sugar
- 1/2 teaspoon (6 grams) eggnog
- 1/4 teaspoon pure vanilla extract
Instructions
- Heat oven to 350°F (175°C). On a large cookie sheet, line with parchment paper or a silicone mat.
- In a medium bowl, whisk together flour, baking powder, ginger, cinnamon, allspice, cloves and salt; set aside.
- In a large bowl, using an electric mixer fitted with a paddle attachment on medium speed, beat butter and sugar until light and fluffy. Add molasses and eggs, continue to mix until smooth. Stir in flour-mixture one cup at a time until just combined and begin to take the shape of dough.
- Grease hands with shortening. Divide dough evenly in half for larger biscotti. For smaller biscotti, divide dough into 4 parts and place onto the prepared cookie sheet. Shape each part into a flattened rectangle with rounded ends. Do not cut loaves.
- Bake for 10 to 15 minutes and while leaving the oven on, check that the loaves still hold their shape. If reshaping is needed, carefully pull out the baking tray and use a butter knife to push the sides of the loaves to reshape back to the rounded rectangular shape. Bake for another 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Over a wire rack, allow loafs to cool for 15 minutes.
- Using a sharp serrated knife, cut each loaf crosswise into 1/2-inch slices. Flip slices cut side down onto cookie sheet. Bake for 10 minutes, flip cookies over and bake again for another 10 minutes or until dry to the touch.
- ESPRESSO GLAZE: In a small bowl, mix powdered sugar, eggnog, espresso and vanilla until smooth. If glaze is too runny, add more powdered sugar 1 teaspoon at a time. If glaze is too thick, add more eggnog 1 teaspoon at a time until the desired consistency is created. Using a pastry brush, dip brush into the glaze, drip off excess and diagonally paint strokes across the center of the biscotti. Allow it to dry for about 10 minutes before drizzling with eggnog glaze.
- EGGNOG GLAZE: In a separate small bowl, mix powdered sugar, eggnog and vanilla until smooth. Pour glaze into a corner of a small plastic sandwich/snack bag, seal and push glaze to one corner. Using scissors, snip the corner and drizzle crosswise over the espresso glazed portion of the biscotti. Allow to dry completely and ENJOY!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Cookies
- Cuisine: Italian
Keywords: gingerbread biscotti, biscotti cookies, espresso glaze, eggnog glaze
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