Gingerbread Biscotti is a must have for your coffee or tea this holiday season!
I have to tell you the coolest story that happened during the making of this Gingerbread Biscotti! As you probably know I moved to a little cabin just outside downtown Salt Lake City last summer… I fondly refer to it as “Ruthie’s Cabin”. Anyways, it’s quite an amazing adventure up here in the mountains. We completely adore it and if you follow my social media you get to see some photo’s from around my neck of the woods.
Alright, back to the biscotti story- so just as I put our Gingerbread Biscotti in the oven for their final baking time and I get a text from my neighbor saying there are moose in her yard! What?! I just had to see them. SOoooo, I snuck over to her house and snapped the coolest pictures out her bathroom window.
The baby moose is on the right and the momma laying down to the left…
Then all the sudden the baby comes right under the bathroom window… it was the COOLEST thing ever 🙂
Sooooo, the moose adventure took a little longer than the 10 minutes this recipe calls for on the second baking but they still turned out completely delicious 🙂
Gingerbread Biscotti
Ingredients
- 1/4 cup butter, softened
- 1 cup sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla
- 2 tablespoons molasses
- 1 teaspoon pumpkin pie spice
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- sheet of parchment paper
- white chocolate to drizzle and sprinkles to garnish, if desired
Instructions
- Preheat oven 350 degrees F.
- Line parchment paper on cookie sheet; set aside.
- Cream butter, add sugar and mix until creamy and smooth.
- Add eggs one at a time; scraping bowl with each addition.
- Add vanilla and molasses; mix in.
- Add pumpkin pie spice, flour, baking powder, and sea salt; mix until incorporated.
- Separate dough into two, forming each part into a 4x6 log on the prepared pan.
- If dough is sticky and hard to work with lightly moisten hands with water for ease in shaping.
- Bake 35 minutes, remove from oven, cool to touch
- Cut each log into 1 1/2 inch slices using a serrated knife.
- Lay on sides back on baking sheet and bake 10-15 minutes.
- Cool and garnish with melted white chocolate drizzle and sprinkles, if desired.
- Enjoy!
I hope your Holidays have been lovely and as we all get caught up in the hustle and bustle of Christmas time don’t forget to slow down and enjoy the moment too!
You’ll make the time to sit down and enjoy a cup of coffee or tea with these Gingerbread Biscotti hanging about the kitchen! Mmmmm hmmm.
Happy Tuesday!
Much Love and Peace~
Ruthie
Thanks for checking out my Gingerbread Biscotti post. Check out my full collection of Breakfast articles, and get more Breakfast recipes by Ashton Swank, Ashley Johnston, Mariah Leeson, Tammy Mitchell and Tauni Everett.
Wow not many people can say they have a Moose in their garden! The scenery must be amazing where you are? Love these gingerbread biscotti. Although I am a real Cookie Monster and bake cookies ALL the time, to my shame I have never made biscotti. So I am setting a day aside to make a couple of batches and gingerbread is now definitely going to been one of them. Thanks for the fab recipe. Sammie
Hi Sammie… it was so thrilling!! I’d never seen a moose before and then to see momma and baby so close was absolutely breath taking 🙂 You’ll be so glad you ventured out to the biscotti cookie world… they’re so simple to make and taste so wonderful with a cup of coffee or tea in the winter time! Happy Holidays! xoxo~ Ruthie