Cookies

Cranberry & Rosemary Gingerbread Biscotti

These cranberry & rosemary gingerbread biscotti cookies are so delicious and have the perfect crunchy consistency (they won’t break your teeth). The dried cranberries and candied ginger pieces add a richness and chewiness that balances nicely with the crunchy molasses-based biscotti. Dipped in vegan chocolate and decorated with more cranberries, ginger, and rosemary, these are so beautiful and taste amazing with a nice cup of tea or coffee.

If you’re a molasses fan then check out my Old Fashioned Molasses Gingerbread Cookies – I’m sure you’ll love them! Also, if you happen to try any of my recipes then please tag me on Instagram with #ohhotcakes & @ohhotcakes. I would love to see your creations and remakes!

Cranberry & Rosemary Gingerbread Biscotti Cranberry & Rosemary Gingerbread Biscotti Cranberry & Rosemary Gingerbread Biscotti

Cranberry & Rosemary Gingerbread Biscotti

Print Recipe
Serves: 10 Cooking Time: 1.5 hours

Ingredients

  • 1/4 cup almond milk
  • 1/4 cup cane sugar
  • 3 tbsp peanut butter
  • 1 tbsp flax meal
  • 1 tbsp blackstrap molasses
  • 1 tsp olive oil
  • 1 tsp vanilla flavoring
  • 1 cup all-purpose flour
  • 1 tsp ginger powder
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 3 tbsp dried cranberries
  • 3 tbsp chopped candied ginger
  • 3 tbsp chopped rosemary

Instructions

1

Preheat the oven to 350f.

2

Mix the almond milk, molasses and flax seeds in a medium bowl. Wait for a few minutes until the mixture becomes thicker (the flax seeds will create a gel-like consistency). Add the sugar, peanut butter, olive oil, and vanilla extract. Mix everything until completely incorporated.

3

In another bowl, stir all of the dry ingredients together and then add the wet molasses mixture. Mix until you have a dough. Add the dried cranberries, candied ginger, and chopped rosemary. Knead with your hands inside the bowl.

4

Shape into a log and then flatten so that the height of the dough is approximately 1.5 inches. Place on a parchment-lined baking sheet and bake for 25 minutes. The biscotti should be set but not browned.

5

Cool for 20 minutes before cutting into 1/2 inch slices with a serrated knife. Place each piece on its side and then bake again at 300f for another 20 minutes.

6

Cool completely before dipping in melted chocolate and adding additional chopped dried cranberries and candied ginger.

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