Description
Biscotti pan di zenzero are traditional Italian gingerbread cookies, perfect for dipping in coffee or tea.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1 large egg
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mix flour, baking powder, ginger, cinnamon, cloves, and nutmeg.
- In another bowl, whisk brown sugar, molasses, egg, melted butter, and vanilla.
- Combine wet and dry ingredients until a dough forms.
- Shape dough into a log and bake for 25 minutes.
- Remove from oven, let cool for 10 minutes, then slice into biscotti.
- Bake slices for another 10 minutes until crisp.
Notes
- Store in an airtight container for up to 2 weeks.
- For extra crunch, bake sliced biscotti longer.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotto
- Calories: 90
- Sugar: 6g
- Sodium: 30mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
Keywords: biscotti, gingerbread, Italian cookies, holiday baking