These Spicy Italian Cookies Go Really Well With A Cup Of Hot Chocolate, Coffee Or Tea During The Holiday Season

You may want to serve it with lemon curd or drizzle it with a lemon flavored almond bark. I don’t know about you, but for some reason lemon curd doesn’t sound all that appealing. It reminds me of a nursery rhyme “eating her curds and whey” . . . Oh yes, that was Little Miss Muffet . . . she was eating what we now refer to as cottage cheese . . . I have been a bit curious about cottage cheese — it’s a cheese curd product with a mild flavor and soupy texture, thus curds and whey. It’s made from cow’s milk by draining the cheese instead of pressing it into cheese curd. The whey is retained thus allowing the curd to be loose. 

This Recipe Yields 4 Dozen Gingerbread Biscotti Cookies



  • 2 1/4 cups all-purpose flour
  • 1 cup whole wheat flour


  1. Preheat the oven to 375 degrees F. Grease a cookie sheet.

  2. In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough.

  3. Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.

  4. Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.

  5. When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.

What Is Biscotti?

Simply put biscotti is a twice baked almond flavored biscuit or cookie that is hard and enjoyed with a hot beverage or an Italian sweet dessert wine Vin Santo.

So, in this case, the Gingerbread Biscotti is twice baked, but with a gingerbread flavor. There are all kinds of variations to any recipe . . . or initial concept.

I do hope this was helpful and enjoyable. We have a new recipe, learned about curds and whey and also about biscotti . . . 

Thanks for stopping by!