Perfectly crunchy with a gingerbread flavour. Perfect alongside a good cup of tea or coffee for post-holiday dinner relaxation.
Course Dessert
Cuisine Italian-inspired
Prep Time 15 minutesminutes
Cook Time 54 minutesminutes
Total Time 1 hourhour9 minutesminutes
Servings 24biscotti
Author Two Market Girls
Ingredients
Gingerbread Biscotti
2½cupsall purpose flour
1tspbaking powder
1cupbrown sugar
2tspground ginger
2tspcinnamon
1tspall spice
pinchblack pepper & salt
pinchcloves
½cupvegan butter
2flax eggs(2 tbsp ground flax + 6 tbsp water)
3tbspblackstrap molasses
Icing
1cupicing sugar
1tbspnon-dairy milk
Instructions
Preheat oven to 350F
Prepare the flax eggs by combining ground flax and water. Allow to sit for at least 10 minutes.
To a large bowl add the flour, brown sugar, baking powder, ginger, cinnamon, all spice, salt, pepper, and cloves. Whisk until combined.
Add the vegan butter in chunks to the flour mixture, along with the flax eggs and molasses. Using your hands mix the dough until it just comes together - it will take a while, but hang in there you'll get it. It will be a crumbly dough, that's okay.
On a lined baking sheet press the dough into a long log about 3/4" thick and 6" wide. This size can change depending on how big you want your biscotti to be. Typically I divide the dough into two logs.
Bake for about 40 minutes. Once baked remove from the oven and cool for about 10 minutes. Change the oven temperature to 275F. Once the biscotti have cooled, slice into cookies about 3/4" thick. Place on their sides back on the baking sheet and bake for about 5-7 minutes on each side. Remove from the oven and allow to cool.
To make icing: Combine icing sugar and non-dairy milk until smooth. Drizzle over cooled biscotti.