Gingerbread Biscotti


  • 2 1/2 cups All purpose flour
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 2 tbsps Jolly Gingerbread Sweet Dip Mix
  • 1/4 tsp Black pepper
  • 6 tbsps Unsalted butter (softened)
  • 1 cups Brown sugar
  • 2 Large eggs
  • 2 tsp Vanilla extract
  • 2 tbsps Unsulphered molasses
  • 1-2 tbsps Confectioners' sugar


  1. Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper.
  2. In a bowl, whisk flour, baking soda, salt, Jolly Gingerbread Sweet Dip Mix, and pepper. Set aside.
  3. In a separate bowl, use a mixer to beat together butter and brown sugar for about 2 minutes on medium-high until combined. Add eggs and beat until well-combined. Stir in vanilla extract and unsulphered molasses.
  4. Stir in dry ingredients to form a stiff dough.
  5. Divide dough in half. Flour hands and form dough into two slightly flattened logs on lined baking sheets, each approximately 12 inches long and 2 inches wide. Sprinkle with confectioners’ sugar.
  6. Bake 30 minutes, or until slightly firm to the touch. Cool on baking sheet for 5-10 minutes.
  7. Transfer to cutting board and cut into ¾-inch slices. Arrange biscotti, one cut side down, on baking sheet and bake for about 10 minutes, or until crisp. Cool on rack.
  8. Store in airtight containers up to one week. Biscotti may be kept wrapped in freezer safe plastic wrap and frozen up to a month.