Ginger-Molasses Biscotti

Dairy Free
Ginger-Molasses Biscotti
15 min.
15
178kcal

Suggestions


If you're on the lookout for a delightful dessert that marries the warm, spicy notes of ginger and molasses with the irresistible crunch of biscotti, then look no further! Our Ginger-Molasses Biscotti is not just a treat for your taste buds, but it's also dairy-free—making it a fantastic option for those with dairy sensitivities or for anyone wishing to enjoy a lighter dessert.

Imagine cozy evenings spent sipping your favorite tea or coffee, accompanied by these delectable biscotti that bring in the flavors of the season. The addition of crystallized ginger offers a unique zing, while the rich molasses adds depth and sweetness that is simply divine. Enhanced with hints of ground cinnamon and nutmeg, every bite promises a cozy explosion of flavor that evokes memories of holiday baking.

In just 15 minutes of prep time and with minimal ingredients, you can craft these elegant biscotti. Perfect for serving at gatherings or gifting to loved ones, they’re bound to impress with their crunchy texture and delightful flavor profile. Trust us, once you take a bite, you’ll find it hard to resist reaching for another piece. So roll up your sleeves and get ready to indulge in a batch of these stunning Ginger-Molasses Biscotti—your new favorite treat is just a bake away!

Ingredients

  • 1.5 teaspoons bourbon 
  • 16.5 oz chocolate chip cookie dough refrigerated
  • 0.3 cup crystallized ginger chopped
  • 0.5 teaspoon ground cinnamon 
  • 0.3 teaspoon ground nutmeg 
  • tablespoons blackstrap molasses 
  • teaspoons sugar 

Equipment

  • bowl
  • baking sheet
  • oven
  • wire rack
  • baking pan
  • serrated knife

Directions

  1. Tear cookie dough into pieces in a large bowl. Stir in next 5 ingredients until well combined.
  2. Press onto bottom of a lightly greased 1-qt. baking dish.
  3. Sprinkle evenly with turbinado sugar.
  4. Bake at 350 for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in baking dish on a wire rack 20 minutes.
  5. Remove from baking dish to wire rack, and cool 10 more minutes. Reduce oven temperature to 30
  6. Cut cookie into 14 (3/4-inch-wide) strips with a serrated knife using a gentle sawing motion.
  7. Place strips on a baking sheet.
  8. Bake at 300 for 18 minutes on each side.
  9. Remove to wire racks, and let cool 15 minutes or until completely cool.
  10. *2 tsp. granulated sugar may be substituted.
  11. Note: For testing purposes only, we used Pillsbury Create 'n
  12. Bake Chocolate Chip refrigerated cookie dough.

Nutrition Facts

Calories178kcal
Protein3.16%
Fat38.07%
Carbs58.77%

Properties

Glycemic Index
12.18
Glycemic Load
10.73
Inflammation Score
-1
Nutrition Score
1.7717391355368%

Nutrients percent of daily need

Calories:178.21kcal
8.91%
Fat:7.53g
11.59%
Saturated Fat:3g
18.77%
Carbohydrates:26.16g
8.72%
Net Carbohydrates:25.24g
9.18%
Sugar:14.99g
16.66%
Cholesterol:2.49mg
0.83%
Sodium:113.44mg
4.93%
Alcohol:0.17g
100%
Alcohol %:0.56%
100%
Protein:1.41g
2.82%
Vitamin B1:0.1mg
6.94%
Folate:20.92µg
5.23%
Magnesium:16.86mg
4.21%
Fiber:0.92g
3.66%
Vitamin B2:0.06mg
3.31%
Vitamin B3:0.65mg
3.25%
Iron:0.51mg
2.83%
Potassium:96.26mg
2.75%
Manganese:0.05mg
2.69%
Phosphorus:16.25mg
1.62%
Zinc:0.17mg
1.11%
Source:My Recipes