Ingredients

The following ingredients have 40 Servings
  • 2 1/2 cup all-purpose flour (spooned and levelled)
  • 1 tsp baking soda
  • 1 tsp fine salt ((reduce a bit if you use salted butter))
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp ginger
  • 3/4 tsp allspice
  • Pinch cloves
  • Pinch finely ground black pepper
  • 6 Tbsp unsalted butter (at room temperature)
  • 1 cup brown sugar (packed)
  • 2 large eggs
  • 2 tsp vanilla
  • 2 Tbsp mild molasses (such as "Fancy" molasses)
  • Icing/Confectioners' Sugar, for garnish

Instruction

  • Preheat oven to 350F (regular bake/not fan assisted) and line a baking sheet with parchment paper. Set aside.
  • In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, allspice, cloves and pepper. Set aside.
  • In a large bowl with an electric mixer or the bowl of a stand mixer with the paddle attachment, beat together the butter and brown sugar until creamy and medium speed. Add the eggs one at a time, mixing well after each addition and scraping down the sides and bottom of the bowl as needed. Add the vanilla and molasses and beat in. With the mixer on low, add the flour mixture and mix until flour is all incorporated.
  • Spoon batter on to prepared baking sheet, making two logs about 2 inches wide by 12 inches long and flattened on the top. Allow as much space in between the two logs as you can, as the batter will spread. *Tip: this is best done by using a spoon to make a two rolls of dollops of dough. Rinse your hands under cold running water. Shake but do not dry. Use your damp fingers to smooth the logs and adjust the even-ness of the logs. Sprinkle logs generously with icing sugar.
  • Bake in preheated oven for 30 minutes. Remove from oven, but leave the oven on. Allow to cool on the baking sheet for 5 minutes, then remove to a cutting board. Cut into 1/2-3/4 inch thick slices, either cutting straight across for "snack size" biscotti or at a diagonal, for longer biscotti. Return the slices to the baking sheet, standing them upright and bake a further 10 minutes. Remove from oven and then transfer biscotti to a cooling rack to cool completely before storing in a container. **If you prefer a softer biscotti, you can reduce the 2nd baking time or eliminate it altogether.