Gingerbread Biscotti

Gingerbread Biscotti


  • ¾ cup (100 grams) hazelnuts, toasted and coarsely chopped (can also use pecans or walnuts)

  • 1 cup (100 grams) old fashioned rolled oats

  • 1¾ cups (225 grams) all purpose flour

  • ¾ cup (160 grams) dark brown sugar

  • ½ teaspoon kosher salt

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ¾ teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • ⅛ teaspoon ground cloves

  • 2 large eggs

  • ¼ cup (60 ml) unsulphured molasses (such as Grandma’s Molasses)

  • 2 tablespoons light olive oil (or corn oil)

  • ½ teaspoon pure vanilla extract

  • ¾ cup (95 grams) dark or golden raisins

  • GLAZE (optional)

  • ½ cup (55 grams) confectioners sugar (icing or powdered sugar), sifted

  • ¼ teaspoon pure vanilla extract

  • 2 – 3 tablespoons milk or light cream


  1. Preheat oven to 350 degrees F and place the oven rack in the center of the oven. Line a baking sheet with parchment paper or a silpat.

  2. Place hazelnuts on a baking sheet and bake for approximately 15 minutes or until brown and fragrant and the skins are starting to peel. Remove from oven, place the warm hazelnuts in a clean dish towel, roll it up, and let the nuts ‘steam’ for about five minutes. Then briskly rub the nuts, while still in the towel, to remove most of their skins. Set aside to let the nuts cool and then coarsely chop. (Note: To toast pecans, walnuts, or almonds, bake for about 8 to 10 minutes or until brown and fragrant.)

  3. In a food processor, process ½ cup of the rolled oats until finely ground.

  4. In the bowl of your electric mixer (or with a hand mixer), combine the ½ cup of finely ground oats, the remaining ½ cup of rolled oats, flour, sugar, salt, baking powder, baking soda, and spices.

  5. In a separate bowl, whisk together the eggs, molasses, oil, and vanilla extract. With the mixer on low speed, slowly add the egg mixture to the dry ingredients, and beat until combined. Scrape down the sides of the bowl as needed. Mix in the chopped hazelnuts and raisins and beat just until incorporated.

  6. Transfer the dough to a lightly floured surface and divide the dough in half. Take each half of dough and form it into a log, about 12 inches long and 3 inches wide. Transfer the logs to the prepared baking sheet, spacing about 3 inches (7.5 cm) apart. Bake for about 30 minutes, or until golden brown and firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes.

  7. Reduce oven temperature to 300 degrees F. Transfer the logs to a cutting board and cut into ¾ inch slices, on the diagonal. Place the biscotti, cut side down, on the baking sheet. Bake for about 6-8 minutes, turn slices over, and bake for another 6-8 minutes or until dry and firm. Remove from oven and let cool. Can be stored in an airtight container for several weeks.

  8. Glaze (optional): In a small bowl stir together the sugar, vanilla extract, and enough milk (cream) to make a smooth, thick, yet pourable glaze. Use a small spoon to drizzle several thin lines of the glaze over each biscotti. Let the biscotti sit at room temperature until the glaze has completely dried.

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