Photo of Molasses-Spice Biscotti by WW

Molasses-Spice Biscotti

Points® value
Total Time
1 hr 40 min
20 min
50 min
Your home will smell amazing as these biscotti bake. These tasty cookies require a two-step baking method. First the dough is formed into a log and baked until firm. Once cooled slightly, the log is thinly sliced and the cookies are baked again until golden brown and crisp. Whole-wheat pastry flour has a finer texture than regular whole wheat. It adds more flavour and nutrition than all-purpose flour, and works beautifully for cookies and cakes. Serve these crunchy treats with a cappuccino.


Dark brown sugar

cup(s), packed


¼ cup(s)

Vanilla extract

1 tsp(s)


1 large

Whole wheat pastry flour

2 cup(s)

Baking soda

1 tsp(s)

Ground cinnamon

½ tsp(s)

Table salt

½ tsp(s)

Ground ginger

½ tsp(s)

Ground cloves

½ tsp(s)

Powdered sugar (confectioner's)

1 tbsp(s)


  1. Preheat oven to 350°F. Line large baking sheet with parchment paper. In large bowl, add brown sugar, molasses, vanilla, and egg and, using electric mixer, beat at medium speed until light-colored and slightly thickened, about 4 minutes. In medium bowl, whisk flour, cinnamon, baking soda, salt, ginger, and cloves. Add to eggs and beat at low speed just until combined.
  2. Divide dough in half. Shape each half into 9-by-3-inch rectangle on prepared pan. Sprinkle powdered sugar over dough, patting gently to adhere. Bake at 350°F until dough is firm and top of dough is cracked, about 30 minutes. Remove from oven and let cool on pan for 10 minutes.
  3. Reduce oven temperature to 300°F. Cut each dough rectangle diagonally into 17 (1⁄2-inch) slices. Arrange slices, cut-side down, on pan. (It’s OK if the biscotti are crowded.) Bake biscotti until dry on top, 8 to 10 minutes. Turn biscotti over and bake until crisp, 8 to 10 minutes more. Transfer biscotti to wire rack and let cool completely, about 20 minutes.
  4. Serving size: 1 cookie