Preparation time
- Total: Approximately 75 minutes
- Preparation: 15 minutes
- Cooking: 60 minutes
Ingredients
- 2 cups All Purpose Flour (Maida) - (more if required)
- 1/4 cup Whole Wheat Flour
- 1-1/2 teaspoons Baking powder
- 3 tablespoons Butter
- 3 tablespoons Sunflower Oil
- 1/2 cup Brown Sugar (Demerara Sugar) - ½ cup brown sugar
- 1/4 cup Molasses - or dark corn syrup or honey or melted jaggery
- 1-1/2 teaspoons Dry ginger powder
- 2 teaspoons All spice powder
- 2 Whole Eggs - lightly whisked
- 1/4 teaspoon Salt
- Hazelnut - handful
Instructions
- To begin making Gingerbread Biscotti first preheat the oven to 180 degree celcius
- Line a baking tray with parchment paper
- Mix the whole wheat flour and all purpose flour, ground ginger ,allspice powder, baking powder and salt
- In another mixing bowl whisk together the sugar, oil and butter until combined
- Add molasses (or corn syrup or honey or liquid jaggery), eggs to the sugar and butter bowl and whisk again
- Stir in the dry ingredients to the and mix till it is completely incorporated and it forms a stiff dough
- Add little flour if it is very soft
- Divide the dough into two parts
- Shape each portion into a rough log about 8-9 inches
- Bake for about 20-22 minutes till it is firm to touch
- Time may vary depending on the oven and size of logs
- Cool the logs on the baking sheet
- Using a sharp serrated knife carefully cut them into about ½ inch slices
- Place the slices on cookie sheet or sheets and bake on each side for about 10-12 minutes or till the cookies dry out
- Cool completely on a wire rack
- Store Gingerbread Biscotti recipe in an airtight container and serve during tea timeServe Gingerbread Biscotti recipe with Kesar Chai ,Coffee , hot chocolate or wine
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- Italian Recipes
- Snack
- Eggetarian