Gingerbread Biscotti

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"The perfect gift for anyone on your list is my Gingerbread Biscotti along with @watkins.1868 organic spices! #ad @thefeedfeed This is the gift that keeps on giving as recipes get passed down from generation to generation. My mom inspired this biscotti recipe and I hope you love it just as much as I do and share with your family this holiday season. Did you guys know @watkins.1868 was the first to market with their Organic Original Gourmet Baking Vanilla? It’s been a favorite of mine for a long time, and I use it in my Gingerbread Biscotti recipe that’s on the blog and [FF recipe link]. It's also USDA Organic Certified, Non-GMO Project Verified, and also corn syrup free and gluten free. It's also specially formulated to keep flavor when baking. Make this for family and friends all month! You can find Watkins products on Watkins1868.com and in retailers nationwide."
-- @mimibakescookies

A Note from Feedfeed

Whether it's a recipe that's been passed down by a loved one or one you aim to pass down yourself, incorporating Watkins organic spices in your dish will surely make for unforgettable memories this holiday season.

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  • Recipe Card
Prep time 15mins
Cook time 1hr 5mins
Serves or Makes: 12

Recipe Card

ingredients

  • 1/2 cup organic salted butter, at room temperature
  • 1/2 cup organic cane sugar
  • 1/2 cup organic packed dark brown sugar
  • 1/4 cup organic blackstrap molasses
  • 1 teaspoon Watkins Organic Original Gourmet Baking Vanilla
  • 2 organic large eggs
  • 2 1/2 cups plus 3 tablespoons organic all purpose flour
  • 1 teaspoon Watkins Organic Ground Cinnamon
  • 1 teaspoon Watkins Organic Ground Cloves
  • 1 teaspoon Watkins Organic Ground Ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt

Method

  • Step 1

    Preheat the oven to 350°F. Line a baking sheet with parchment paper.

  • Step 2

    In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, molasses, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the eggs and mix just slightly, enough to break the yolks.

  • Step 3

    In a separate bowl, sift together the flour, cinnamon, cloves, ginger, baking soda, and salt. Add to the butter mixture and mix on low until a stiff dough forms. If the dough is sticky, lightly flour your hands.

  • Step 4

    Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 13 x 3 inches. Sprinkle the 2 tablespoons of cane sugar over the top of the cookie log.

  • Step 5

    Bake for 35 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 10 minutes. Trim off the edges, then slice into 12 pieces and bake again for 20 minutes. Allow to cool completely on the baking sheet.

  • Step 6

    Store in a cool dry place for up to 7 days.