Q1: Why are my biscotti logs falling apart and crumbling when I slice them?

The most common culprit is that you let the logs cool for too long before you sliced them. It is crucial to slice them while they are still warm and pliable, after they have cooled just enough to be touched.

Q2: Can I use all all-purpose flour?

Q1: Why are my biscotti logs falling apart and crumbling when I slice them? The most common culprit is that you let the logs cool for too long before you sliced them. It is crucial to slice them while they are still warm and pliable, after they have cooled just enough to be touched.

Q3: Can I use butter instead of oil?

It is not recommended for this specific recipe! The oil-based dough is the non-negotiable secret to the classic, sturdy, and shatteringly crisp texture of a perfect "dipping" biscotti. A butter-based cookie will be softer and more tender.

Q4: Can I add nuts or chocolate chips?

Yes, absolutely! This is a wonderful base. About 1 cup of finely chopped pecans, walnuts, or even crystallized ginger would be a fantastic addition to the dough.

Q5: Can I make these dairy-free?

Yes! Because this recipe is made with oil and eggs (not butter or milk), the cookie itself is naturally dairy-free.

Gingerbread Biscotti (An Easy & Crispy Christmas Cookie!)

A classic, from-scratch recipe for ‘Gingerbread Biscotti.’ This traditional Italian twice-baked cookie is richly flavored with molasses and a warm spice blend of ginger, cinnamon, cloves, and nutmeg, and includes whole wheat flour for a heartier texture. The stiff dough is formed into logs, baked, cooled, sliced, and then baked a second time until toasted and crispy, making it perfect for dipping in coffee or hot chocolate, especially during the holidays.

Author: Grace

Ingredients

1 cup white sugar
3 large eggs
⅓ cup vegetable oil
¼ cup molasses
2 ¼ cups all-purpose flour
1 cup whole wheat flour
1 ½ tablespoons ground ginger
1 tablespoon baking powder
¾ tablespoon ground cinnamon
½ tablespoon ground cloves
¼ teaspoon ground nutmeg

Instructions

Preheat the oven to 375°F (190°C). Grease a large cookie sheet.
In a large bowl, combine the sugar, eggs, oil, and molasses.
In a separate bowl, combine the all-purpose flour, whole wheat flour, ground ginger, baking powder, ground cinnamon, ground cloves, and ground nutmeg.
Stir the dry ingredients into the sugar mixture until a stiff dough forms.
Divide the dough in half. Shape each half into a roll running the length of the cookie sheet. Pat the logs down until they are ½-inch thick.
Bake in the preheated oven for 25 minutes.
Remove the logs from the oven and let them cool on the cookie sheet until they are cool enough to handle, about 10-15 minutes.
Using a serrated knife, cut the logs on a diagonal into ½-inch thick slices.
Place the biscotti slices cut-side down back on the cookie sheet.
Bake for 5 to 7 minutes on one side, flip the cookies over, and bake for another 5 to 7 minutes, until toasted and crispy.
Let the biscotti cool completely on a wire rack.

Notes

This is a classic ‘twice-baked’ cookie, which is what gives it its signature dry, crunchy texture.
The dough is very stiff and dense.
The cookies are baked first as a log, then sliced and baked again.
These cookies are perfect for the Christmas holidays due to the strong gingerbread spice flavor.
They are sturdy and hold up well, making them ideal for dipping in coffee or hot chocolate.

Find it online: https://www.eatswithsoul.com/gingerbread-biscotti-an-easy-crispy-christmas-cookie/