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Gingerbread Biscotti

Gingerbread Biscotti




3 dozen


50 minutes


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  • 1/2 cup butter OR margarine, softened
  • 3/4 cup sugar
  • 1/2 cup dark molasses
  • 3 eggs
  • 3-1/3 cups flour
  • 1-1/2 teaspoon Fleischmann's® Baking Powder
  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1 cup chopped, toasted slivered almonds
  • 1/4 cup finely chopped, toasted slivered almonds, optional



  1. Preheat oven to 350º F.
  2. Beat butter or margarine with the sugar and molasses in a large bowl until well blended. Add the eggs.
  3. Combine the flour, baking powder, spices and 1 cup almonds in a separate bowl. Add the flour mixture to the butter mixture and beat thoroughly.
  4. Divide dough in half. Shape each into a log about 13 inches long. Flatten slightly to 1-inch thick and about 2-inches wide. Place rolls 4 inches apart on a greased baking sheet. Sprinkle with 1/4 cup almonds, if desired.
  5. Bake loaves for 15 to 20 minutes, until browned and puffed. Cool 15 minutes.
  6. Cut rolls crosswise, 1/2-inch thick, using a sharp or serrated knife. Place slices, cut side down, on baking sheet.
  7. Continue baking until toasted a slightly darker color, and firm and dry to the touch, about 15 to 20 minutes more.
  8. Transfer to a wire rack and let cool.

Recipe Note: To toast almonds: arrange chopped almonds in a single layer on a baking sheet. Place in 250º oven for approximately 10 minutes, until slightly browned. Cool.

TIP: Store up to 3 days in a tightly closed container, or freeze.


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