Mocha Gingerbread Biscotti -

biscotti in a mug with ingredients around.

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Mocha Gingerbread Biscotti

Crispy, chewy, and so flavorful, these mocha gingerbread biscotti are the perfect companion to your cup of tea or coffee!

Prep Time20

Cook Time40

Total Time2

Course: Cookies, Snack

Cuisine: American, Italian

Servings: biscotti

Calories: 79kcal

Author: Natasha Minocha

Ingredients

1.5 cups Wholewheat flour
1.5 tsp Baking powder
1/4 tsp Salt
1 tsp Cinnamon powder
3/4 tsp Ginger powder
1/2 tsp Nutmeg powder
1/2 tsp Ground cloves
1 tbsp Instant Coffee powder
2 tbsp Cocoa powder
1 tbsp Flaxseed powder
3 tbsp Water
1/2 cup Butter, softened
1/4 cup Brown sugar
1/4 cup Raw sugar
1 tsp Vanilla extract
1/3 cup Dark chocolate chips

US Customary - Metric

Instructions

Preheat the oven to 180 C / 350 F. Line a baking tray with parchment paper or baking paper
In a small bowl, combine the flax powder and water. Stir and keep for 10-15 minutes to thicken up a bit.
1 tbsp Flaxseed powder, 3 tbsp Water
In a large bowl, mix wholewheat flour, baking powder, salt, cinnamon powder, ginger powder, nutmeg powder, ground cloves, coffee powder, and cocoa powder.
1.5 cups Wholewheat flour, 1.5 tsp Baking powder, 1/4 tsp Salt, 1 tsp Cinnamon powder, 3/4 tsp Ginger powder, 1/2 tsp Nutmeg powder, 1/2 tsp Ground cloves, 1 tbsp Instant Coffee powder, 2 tbsp Cocoa powder
In another bowl, beat butter, brown sugar, raw sugar, and vanilla till fluffy. Stir in the flax mixture.
1/2 cup Butter, softened, 1/4 cup Brown sugar, 1/4 cup Raw sugar, 1 tsp Vanilla extract
Add the butter mixture and chocolate chips to the flour mixture. Use a spatula to bring this together to make a stiff dough.
You may need to use your hands here.
1/3 cup Dark chocolate chips
Divide the dough in half. Form the dough into two slightly flattened logs on the prepared baking sheet, approximately 12 inches long and 2.5 inches wide.
Bake at 180 C / 350 F for 20-25 minutes, until slightly firm to the touch. Take it out of the oven and let the logs cool completely.
Cut the cooled logs into 1/4” slices. Place cut side down on the baking tray and bake at 180 C / 350 F for 10-12 minutes until crisp.
Wait for 3-4 minutes before taking them off the baking tray. Place on a cooling rack to cool completely. Enjoy!
Store in an airtight container.

Notes

Allow the logs to cool completely after the 1st bake before slicing them. If the logs are still warm, you'll get crumbly biscotti slices.
Use a serrated knife for clean, even biscotti slices.
Keep an eye on the biscotti while baking the 2nd time. You want them crispy, not overbaked and burnt. Keep in mind that they get crispier as they cool.

Nutrition