Gingerbread Biscotti

Gingerbread Biscotti

Gingerbread Biscotti

From my story “Ginger


½ cup light brown sugar

½ cup granulated sugar

2 ½ to 3 tsp grated lemon zest (zest of one whole lemon)

1/3 cup canola oil

2 eggs

1 tsp vanilla extract

2 tsp molasses

2 ½ cups all purpose flour

½ cup cornmeal (yellow or white)

2 tsp baking powder

¼ tsp salt

¼ tsp cinnamon

¼ tsp ground ginger

¼ cup finely chopped crystallized ginger

Demerara sugar (for sprinkling)


Pre-heat your oven to 350˚F. Line a cookie sheet with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, beat the oil, sugars, and lemon zest until combined. Add the eggs, molasses, and vanilla. Beat until smooth.

Add the flour, cornmeal, baking powder, salt, ginger, and cinnamon. Beat on low speed just until combined. Add the chopped crystallized ginger and beat on low just until the ginger is distributed evenly throughout the batter.

Turn the batter onto a lightly floured board and divide in half. Gently knead and shape each half into a loaves and transfer to the parchment-lined cookie sheet. Sprinkle the loaves generously with the demerara sugar.

Bake for 18 to 20 minutes in the pre-heated oven. Allow the loaves to cool thoroughly, at least 30 minutes.

Slice the loaves and place the slices on cookie sheets. Place in a 300˚F oven to toast, approximately 10 minutes or longer depending on how toasted you want the biscotti.

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