Go Back
Print Recipe
5 from 1 vote

Gingerbread Biscotti

Author: Pamela

Ingredients

  • 3 Tablespoons coconut oil or room temperature unsalted butter
  • ½ cup cane sugar
  • ½ cup muscovado or firmly packed dark brown sugar
  • 2 large eggs or ½ cup unsweetened smooth applesauce
  • 2 cups whole wheat pastry or all-purpose flour
  • 1 teaspoon aluminum-free baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon sea salt
  • 1 cup whole raw almonds or chopped if desired
  • ½ cup crystallized ginger chopped (optional)

Instructions

  • Preheat oven to 375 degrees.  Beat coconut oil and sugars with an electric mixer at medium speed until light and creamy.  Beat in eggs, combine well.
  • Combine flour and next 5 ingredients; add to sugar mixture, beating at low speed until blended.  Stir in almonds and crystallized ginger.
  • Divide dough in half.  Using floured hands, shape each portion into a log 3-inches wide and 1-inch high.  Place on a parchment-lined cookie sheet.
  • Bake 25 minutes.  Cool 5 minutes on cookie sheet; remove to a wire rack, and set aside until cool to the touch.  Reduce oven temperature to 325 degrees.
  • Cut each log crosswise into ½-inch slices with a serrated knife. Place slices on the same parchment-lined cookie sheet.  If you want long cookies, cut on the diagonal.
  • Bake 7-8 minutes; turn cookies over, and bake 7-8 more minutes.  If you cut them thick, you will probably have to bake them a little longer.  Cool completely on wire racks.