Gingerbread Biscotti Recipe
A eggetarian Italian Recipes recipe with all purpose flour (maida) - (more if required), whole wheat flour, -/2 teaspoons baking powder. Ready in 1h 15m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
16 steps- 1
To begin making Gingerbread Biscotti first preheat the oven to 180 degree celcius
-/2 teaspoons dry ginger powder(1) - 2
Line a baking tray with parchment paper
-/2 teaspoons baking powder(1) - 3
Mix the whole wheat flour and all purpose flour, ground ginger ,allspice powder, baking powder and salt
all purpose flour (maida) - (more if required)(2 cups)whole wheat flour(1/4 cup)-/2 teaspoons baking powder(1)-/2 teaspoons dry ginger powder(1)teaspoons all spice powder(2)whole eggs - lightly whisked(2)salt(1/4 teaspoon) - 4
In another mixing bowl whisk together the sugar, oil and butter until combined
tablespoons butter(3)brown sugar (demerara sugar) - ½ brown sugar(1/2 cup) - 5
Add molasses (or corn syrup or honey or liquid jaggery), eggs to the sugar and butter bowl and whisk again
tablespoons butter(3)brown sugar (demerara sugar) - ½ brown sugar(1/2 cup)molasses - or dark corn syrup or honey or melted jaggery(1/4 cup)whole eggs - lightly whisked(2) - 6
Stir in the dry ingredients to the and mix till it is completely incorporated and it forms a stiff dough
- 7
Add little flour if it is very soft
all purpose flour (maida) - (more if required)(2 cups)whole wheat flour(1/4 cup) - 8
Divide the dough into two parts
- 9
Shape each portion into a rough log about 8-9 inches
- 10
Bake for about 20-22 minutes till it is firm to touch
- 11
Time may vary depending on the oven and size of logs
- 12
Cool the logs on the baking sheet
-/2 teaspoons baking powder(1) - 13
Using a sharp serrated knife carefully cut them into about ½ inch slices
- 14
Place the slices on cookie sheet or sheets and bake on each side for about 10-12 minutes or till the cookies dry out
- 15
Cool completely on a wire rack
- 16
Store Gingerbread Biscotti recipe in an airtight container and serve during tea timeServe Gingerbread Biscotti recipe with Kesar Chai ,Coffee , hot chocolate or wine
-/2 teaspoons dry ginger powder(1)
Rate this recipe
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Gingerbread Biscotti Recipe
A eggetarian Italian Recipes recipe with all purpose flour (maida) - (more if required), whole wheat flour, -/2 teaspoons baking powder. Ready in 1h 15m, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
16 steps- 1
To begin making Gingerbread Biscotti first preheat the oven to 180 degree celcius
-/2 teaspoons dry ginger powder(1) - 2
Line a baking tray with parchment paper
-/2 teaspoons baking powder(1) - 3
Mix the whole wheat flour and all purpose flour, ground ginger ,allspice powder, baking powder and salt
all purpose flour (maida) - (more if required)(2 cups)whole wheat flour(1/4 cup)-/2 teaspoons baking powder(1)-/2 teaspoons dry ginger powder(1)teaspoons all spice powder(2)whole eggs - lightly whisked(2)salt(1/4 teaspoon) - 4
In another mixing bowl whisk together the sugar, oil and butter until combined
tablespoons butter(3)brown sugar (demerara sugar) - ½ brown sugar(1/2 cup) - 5
Add molasses (or corn syrup or honey or liquid jaggery), eggs to the sugar and butter bowl and whisk again
tablespoons butter(3)brown sugar (demerara sugar) - ½ brown sugar(1/2 cup)molasses - or dark corn syrup or honey or melted jaggery(1/4 cup)whole eggs - lightly whisked(2) - 6
Stir in the dry ingredients to the and mix till it is completely incorporated and it forms a stiff dough
- 7
Add little flour if it is very soft
all purpose flour (maida) - (more if required)(2 cups)whole wheat flour(1/4 cup) - 8
Divide the dough into two parts
- 9
Shape each portion into a rough log about 8-9 inches
- 10
Bake for about 20-22 minutes till it is firm to touch
- 11
Time may vary depending on the oven and size of logs
- 12
Cool the logs on the baking sheet
-/2 teaspoons baking powder(1) - 13
Using a sharp serrated knife carefully cut them into about ½ inch slices
- 14
Place the slices on cookie sheet or sheets and bake on each side for about 10-12 minutes or till the cookies dry out
- 15
Cool completely on a wire rack
- 16
Store Gingerbread Biscotti recipe in an airtight container and serve during tea timeServe Gingerbread Biscotti recipe with Kesar Chai ,Coffee , hot chocolate or wine
-/2 teaspoons dry ginger powder(1)
Rate this recipe
