Friday, December 3, 2010

Gingerbread Biscotti- Week 10 of the 12 Weeks of Christmas Cookies

Week 10 of the 12 Weeks of Christmas Cookies!!

Gingerbread Biscotti!

I apologize for missing last week.  Things got a little crazy around here for Thanksgiving, but I'm back with another yummy cookie!

Gingerbread Biscotti (Vegan)
Adapted from Vegan Cookies Invade Your Cookie Jar

1/4 cup molasses
2/3 cup sugar
2 tbsp. ground flax seeds
1/2 cup canola oil
2 tbsp. nondairy milk
1 tsp. vanilla
1 3/4 cup flour
2 tsp. ground ginger
1 1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
 1 1/2 tsp. baking powder
1/2 tsp. salt

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.

In a large bowl, beat together molasses, sugar, flax seeds, oil, nondairy milk, and vanilla with a wire whisk until smooth. 
Sift in the flour, ground ginger, cinnamon, nutmeg, baking powder, and salt. 

Stir with a wooden spoon or rubber spatula to form a smooth dough.
Form a log about 11 inches long by 4 inches wide, using a rubber spatula to even the edges and flatten the end sides of the log. 

 Bake for 28 to 30 minutes until the log is puffed and firm but not too brown.  It will spread a little, and some cracking is okay.  Place the baking sheet on a wire rack, turn off the oven, and allow the log to cool for at least 45 minutes.  If any edges of the log are too browned, gently trim them off with a sharp, heavy knife.
Preheat oven to 325 degrees.  Very carefully, slide the log off the baking sheet and onto a cutting board.  With a sharp, heavy knife, cut log into 1/2-inch-thick slices, using one quick and firm motion, pressing down into the log. 

Very gently move slices to the baking sheet, standing them on their bottom edge if possible.  Rebake the slices for 22 to 24 minutes.  The slices should appear dry and slightly toasted, but do not allow them to get too browned.  Allow the biscotti to cool 10 minutes on the baking sheet, then carefully move them to wire racks to complete cooling (warm biscotti may be fragile).  Store in a loosely covered container.
Makes 18 biscotti.

Tips: Stir in 4 oz. of candied ginger for a little something extra.
Dip biscotti half way into a lemon glaze for a pretty presentation.

Click below for more yummy cookie recipes!

On a side note: Tomorrow I am co-hosting a cookie swap!  I will be posting pictures and recipes in a few days!!

-Lee Ann


  1. These look great! I like that they're not too wide and thick; easier to eat:)

  2. These are terrific - I love combining two of my favorite things into one delicious cookie.

  3. I absolutely love biscotti and a gingerbread version sounds delicious. I think your tips are great ideas too.

  4. Just to let you know, I'm holding a giveaway on my blog right now for Orglamix Organic makeup and you're welcome to come by and enter.

  5. I don't love biscotti at all usually, lol, but a gingerbread biscotti sounds delicious.

  6. Delicious! And cruelty free!
    Love it!


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