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Molasses-spice biscotti

Molasses-spice biscotti

2
Points®
Total Time
1 hr 40 min
Prep
20 min
Cook
50 min
Serves
34
Difficulty
Easy
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 flavor and nutrition than all-purpose flour, and works beautifully for cookies and cakes. Serve these crunchy treats with a cappuccino.

Ingredients

Dark brown sugar

⅔ cup(s), packed

Molasses

¼ cup(s)

Vanilla extract

1 tsp

Egg

1 large egg(s)

Whole wheat pastry flour

2⅛ cup(s)

Baking soda

1 tsp

Ground cinnamon

½ tsp

Table salt

½ tsp

Ground ginger

½ tsp

Ground cloves

½ tsp

Powdered sugar (confectioner's)

1 Tbsp

Instructions

  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

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