Biscoff Biscotti

2 1/4 cups all-purpose flour
3 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/4 teaspoon white pepper
1/4 teaspoon salt
3/4 cup dark brown sugar
4 tablespoons butter, softened
2 eggs

Preheat your oven to 350º F. In a large bowl, whisk together flour, cinnamon, baking powder, ginger, cloves, cardamom, white pepper, and salt. In an electric mixer, cream together the dark brown sugar and the butter until fluffy. Add in the eggs and beat until combined. Slowly mix in all of the dry ingredients until they are incorporated into the dough.

Split the dough in half and shape into two logs, 3″ wide and 1″ high. Place the logs on a parchment lined baking sheet at least 3″ apart. Bake for 25-30 minutes until the edges just start to brown and the center of the cookie logs are set.

Remove the baking sheet from the oven and drop the temperature down to 250º F. Let the cookie cook slightly so that it is easier to handle. Using a serrated knife, slice 1/2″-3/4″ strips lengthwise. Rest the slices on their sides on the baking sheet and return to the oven. Bake for 20-25 minutes, turning halfway through, until biscotti are golden along the edges.


Makes 18-20 biscotti cookies.

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