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Iced Gingerbread Biscotti


Be sure to let the logs cool after the first bake so they slice cleanly and don't crumble.

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Iced Gingerbread Biscotti 0 Picture


  • Icing:
  • 1 cup granulated sugar
  • 2 tbsp molasses
  • 2 tsps vanilla extract
  • 3 large eggs, divided
  • 1 1/4 cups Whole-wheat pastry flour
  • 1 cup, 3 tbsp all-purpose flour
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp salt
  • 1/2 tsp ground cloves
  • 1/2 tsp baking powder
  • 2/3 cup powdered sugar
  • 1 tbsp whole milk
  • 1/4 tsp vanilla extract


Servings 22
Preparation time 15mins
Cooking time 75mins


Step 1

Preheat oven to 325* degrees.
Place granulated sugar, molasses, 2 tsp vanilla, and 2 eggs in mixing bowl, beat at high speed until ribbons fall from beaters (about 6 minutes).
In bowl, combine with a whisk, the flours, cinnamon, ginger, salt, ground cloves, and baking powder.
Add flour mixture to the egg mixture; beat at low speed until just combined. Divide dough in half and place on baking sheet lined with parchment paper. With lightly floured hands, shape each loaf into an 8x4inch loaf. Lightly beat remaining egg, and lightly brush top and sides of loaves with egg. Place in preheated oven for 35 minutes.
Remove and place on racks to cool for 10 minutes. reduce oven heat to 275* degrees. Take loaves and slice into 11 even slices. Place flat side down on cookie tray and cook for twenty more minutes, turning them over after first ten minutes. I like them to be extra crunchy, so I turn oven off and leave cookies in the oven for another hour.
Combine ingredients for icing and whisk with spoon until smooth. Drizzle over cookies.


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