When it’s cold outside, all I want to do is curl up with a blanket, a book, and a cup of tea. These gingerbread biscotti, from Isa’s VCTOTW, have been a welcome addition to each year’s wintry ritual.

Don’t be scared off by the fact that you have to bake them twice; biscotti are really easy to make. I love the warm flavor of these, and think they’re great with tea, coffee, or just on their own. I used regular molasses as that was all I had on hand, but I bet they’d be fantastic with blackstrap, as well. Feel free to substitute some whole wheat or white whole wheat flour for the white flour. The addition of crystallized ginger kicks them up a notch and gives them a little sparkle, but they’re delicious plain, too. They’d make a nice gift, tied up in cellophane and ribbon in a mug with some coffee or tea, and a little recipe card, of course.

 

4.7 from 3 reviews
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Vegan Gingerbread Biscotti
Recipe type: Dessert
Cook time: 
Total time: 
Serves: 18
 
Ingredients
  • ¼ c molasses
  • ⅔ c sugar
  • 2 Tbsp ground flax seeds
  • ½ c oil
  • 2 Tbsp soy milk
  • 1 tsp vanilla extract
  • 1¾ c flour
  • 2 tsp ground ginger
  • 1½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1½ tsp baking powder
  • ½ tsp salt
  • 4 oz crystallized ginger, finely chopped, optional
Instructions
  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. In a large bowl, beat together molasses, sugar, flax, oil, soy milk, and vanilla.
  3. In a medium bowl, sift together flour, ground ginger, cinnamon, nutmeg, baking powder and salt.
  4. Add dry ingredients to wet and stir until a smooth dough forms.
  5. Fold in crystallized ginger if using.
  6. Shape dough into a log approximately 11×4″, taking care to square the edges.
  7. Bake 25 to 28 minutes; don’t let it get too browned.
  8. Cool on the sheet for at least 45 minutes.
  9. Preheat oven to 325°F.
  10. Carefully slide log onto a cutting board.
  11. With a sharp, long knife, press down firmly and cut slices ½” wide.
  12. Gently move slices to baking sheet, facing up.
  13. Bake slices for about 20 minutes until slightly toasted; again, be careful not to burn them.
  14. Allow biscotti to cool 10 minutes on baking sheet, then cool completely on wire racks.
  15. Store in a loosely covered container.
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