Iced Gingerbread Biscotti

A great combination of spices in a traditional but unexpected cookie. Gingersnaps are far too round to dip into apple cider or hot tea but biscotti are made for dipping! Try these next time you want the taste of holidays with your morning beverage.

These biscotti are crunchy on the outside and slightly soft on the inside. Studded with macadamia nuts, candied ginger and filled with spices that smell like Christmas, these biscotti are spicy, sweet and great for gift-giving.

Iced Gingerbread Biscotti
1/2 cup Earth Balance vegan butter, softened
3/4 cup organic cane sugar
zest of 1/2 orange
1 1/2 tbl finely ground flax seeds
2 tbl water
1/4 cup molasses
4 1/2 tsp ground ginger
2 tsp cinnamon
1 tsp cloves
1/4 tsp nutmeg
1 1/2 cup ap flour
1/2 cup whole wheat flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup macadamia nuts, roughly chopped
1 tbl finely chopped crystallized ginger
pinch of black pepper


Cream together the butter, sugar and orange zest until light and fluffy. Add the ground flax seeds, water and molasses  and beat 2 minutes more. Add the ground ginger, cinnamon, cloves and nutmeg.
Next add the remaining dry ingredients, ap flour, whole wheat flour, baking powder and salt. Mix into a smooth dough. Fold in the nuts and ginger.
Form into a log and wrap in plastic, chill for 30 minutes.
Preheat the oven to 350.
Line a baking sheet with parchment and grease.
Pat the log into a rectangle, 2 inches wide and about 10 inches long, about 3/4" thick.
Sprinkly the top lightly with black pepper.
Bake for 30 minutes. Take out and let cool for 15 minutes. Slice into 1" strips and lay cut side down. Bake for 8 minutes then turn each biscotti over and bake 8 minutes more.
Cool completely and drizzle with glaze.

Icing Glaze
1 cup organic powdered sugar
2 tbl water
1 tbl orange juice
Whisk the sugar, water and juice together into a thick but pourable glaze. Add more water or powdered sugar to get desired consistency.