German Gingerbread Biscotti with Orange Zest

Crisp, twice-baked biscotti infused with warm gingerbread spices and a hint of bright orange. Perfect for dipping in coffee or tea during the holiday season.

Prep Time

20 minutes

Total Time

1 hour 55 minutes (including cooling time)

Calories

98 kcal

Difficulty

Medium

Equipment

4 items

Cost

£0.11/serving

Season:

🌍 Year-round

Meal Type:

Snack•Bread

Cuisine:

Asian

Cooking Style:

Baking

Ingredients

Servings

3cupsAll-Purpose Flour(Plus extra for dusting)

£0.45

1teaspoonBaking Powder

£0.03

0.5teaspoonBaking Soda

£0.02

1tablespoonGround Ginger

£0.15

1tablespoonGround Cinnamon

£0.12

0.5teaspoonGround Cloves

£0.08

0.3teaspoonGround Nutmeg

£0.07

0.3teaspoonSalt

0.5cupUnsalted Butter(Softened)

£1.50

0.8cupBrown Sugar(Packed)

£0.35

0.3cupGranulated Sugar

£0.10

2Eggs(Large)

£0.60

0.3cupMolasses(Unsulphured)

£0.30

1tablespoonOrange Zest(From one large orange)

£0.10

1teaspoonVanilla Extract

£0.25

Total Cost

£4.12

£0.11 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2.
In a medium bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
3.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
4.
Beat in the eggs one at a time, then stir in the molasses, orange zest, and vanilla extract.
5.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6.
Divide the dough in half. On a lightly floured surface, shape each half into a log about 12 inches long and 2 inches wide.
7.
Place the logs on the prepared baking sheet, leaving some space between them.
8.
Bake for 25-30 minutes, or until lightly golden brown and firm to the touch.
9.
Remove from oven and let cool on the baking sheet for 10-15 minutes.
10.
Reduce oven temperature to 325°F (160°C).
11.
Using a serrated knife, carefully slice the logs into 1/2-inch thick slices.
12.
Arrange the slices, cut-side up, on the baking sheet.
13.
Bake for another 8-10 minutes per side, or until the biscotti are crisp and golden brown. Flip halfway through.
14.
Remove from oven and let cool completely on a wire rack. The biscotti will harden as they cool.
15.
Store in an airtight container.

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My Notes

Nutrition Information

Nutrition per serving (21g)

98 kcal / 410 kJ

Carbs

15.6g

6% of RDA

Fat

3.4g

5% of RDA

Protein

1.6g

3% of RDA

Detailed Breakdown

Fibre

0.4 g

1% of RDA

Sugar

6.8 g

8% of RDA

Sodium

34 mg

1% of RDA

Saturated Fat

2.1 g

11% of RDA

Chef's Tips

For a richer flavor, use dark brown sugar instead of light brown sugar.

If the dough is too sticky to handle, chill it in the refrigerator for 30 minutes before shaping.

Store in an airtight container for up to 2 weeks.

For extra festive flavor, try adding chopped candied ginger or toasted pecans to the dough.

Cooking Equipment

Oven

Mixing Bowls

Baking Sheets

Parchment Paper

Wine Pairings

No wine pairing suggestions available for this recipe.

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