Gingersnap Biscotti

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  • Total Time: 1 hrs 20 mins
  • Hands-on Time: 30 mins
  • Makes: 1 1/2 dozen

Biscotti bakes twice to reach its crispy texture – which means more opportunity to enjoy the aroma of this recipe’s merry mixture of organic ginger, cinnamon, cardamom, nutmeg and cloves.


  • 2 1/4 cups unbleached all-purpose flour

    1 teaspoon Frontier Co-op Baking Powder

    2 teaspoons Frontier Co-op Ground Ginger

    1 teaspoon Frontier Co-op Ground Cinnamon

    1/2 teaspoon Frontier Co-op Ground Cardamom

    1/2 teaspoon Frontier Co-op Nutmeg

    1/2 teaspoon Frontier Co-op Ground Cloves

    1/2 teaspoon Frontier Co-op Sea Salt

    1/2 cup butter, softened

    1/2 cup molasses

    1/4 cup Frontier Co-op Organic, Fair Trade Cane Sugar + 2 tablespoons for topping, optional

    2 large eggs

    1 teaspoon Frontier Co-op Vanilla Extract

    1/2 cup Frontier Co-op Crystalized Ginger, chopped into small pieces


    1. Preheat oven to 350 degrees and cover a baking tray with parchment paper.
    2. In a medium bowl, combine unbleached flour, baking powder, ginger, cinnamon, cardamom, nutmeg, cloves and sea salt; stir and set aside.
    3. In a large bowl with a sturdy spoon, beat together softened butter, molasses and the 1/4 cup sugar. Add eggs and vanilla; continue until mixture is well combined.
    4. Add in dry ingredients and continue to stir until well combined, then stir in crystalized ginger.
    5. Divide dough in half and pat each half into a log that is roughly 8 inches by 6 inches. Sprinkle with sugar, if desired, and bake for 25 minutes until starting to brown and is crisp on top. Remove from oven and let cool slightly, 10 to 15 minutes.
    6. With a serrated knife, cut each loaf into 1/2-inch slices. Lay each piece on its side down and return biscotti to oven. Bake for 5 minutes, flip and bake for another 5 minutes.
    7. Remove from oven and let cool completely to crisp. Store in an airtight container at room temperature for four to five days.

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