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Gingerbread Hazelnut Biscotti

My biscotti won a blue ribbon at our county fair. It even changed my best friend's mind about biscotti, which she thought was nothing more than stale bread. They have a great gingerbread flavor and are crunchy on the outside and chewy in the center. —Karen Pavlov, Canfield, Ohio
  • Total Time
    Prep: 30 min. + standing Cook: 35 min. + cooling
  • Makes
    about 2-1/2 dozen


  • 1-3/4 cups all-purpose flour
  • 3/4 cup packed dark brown sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground cloves
  • 1 cup old-fashioned oats, divided
  • 2 large eggs
  • 1/4 cup molasses
  • 2 tablespoons canola oil
  • 1/2 teaspoon vanilla extract
  • 3/4 cup coarsely chopped hazelnuts, toasted
  • 3/4 cup raisins
  • 1/4 cup white baking chips
  • 1/2 teaspoon shortening


  • Preheat oven to 350°. In a large bowl, whisk the first eight ingredients. Place 1/2 cup oats in a small food processor; cover and process until ground. Stir remaining oats and ground oats into flour mixture. In a small bowl, whisk eggs, molasses, oil and vanilla; gradually beat into flour mixture. Stir in hazelnuts and raisins (dough will be thick).
  • Divide dough in half. Using lightly floured hands, shape each into a 12x2-in. rectangle on parchment paper-lined baking sheets. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool on pans on wire racks 8-10 minutes or until firm.
  • Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Return to baking sheets, cut side down.
  • Bake 5-6 minutes on each side or until firm. Remove from pans to wire racks to cool completely.
  • In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over biscotti; let stand until set. Store between pieces of waxed paper in airtight containers.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
1 cookie: 116 calories, 4g fat (1g saturated fat), 13mg cholesterol, 75mg sodium, 19g carbohydrate (11g sugars, 1g fiber), 2g protein.
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