Ingredients
Scale
2 cups flour
1 teaspoon baking powder
1 1/2 teaspoons ginger
3 teaspoons cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1 cup sugar
2 large eggs
3 tablespoons light molasses {I used Blackstap Molasses}
2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees
- In a medium bowl, whisk together the flour, baking powder, spices, and salt.
- In an electric mixer set on medium speed, beat together the butter and sugar, egg, molasses, and vanilla extract and mix until well incorporated.
- Reduce the mixer’s speed to low and blend in the flour, baking powder, spices and salt.
- Line a baking pan with parchment paper {I use a silpat}* and shape the dough and shape each piece into a 3 by 14-inch rectangle.
- Transfer the loave to the prepared baking sheet and bake until golden brown and the top is just starting to crack {about 25 minutes}.
- Let the loaf cool on the baking sheet for about 10 minutes, then use a sharp knife to cut the loaf into 3/4 inch thick slices.
- Place the slices cut side down on the baking sheet/mat and bake until slightly toasted, about 7-9 minutes.
- The gingerbread biscotti should be crunchy on the outside but not rock hard.
- Let cook completely then store in an airtight container.