Glazed Spice Biscotti

Cookie Monster

Weekly recipes to serve with a glass of milk.

Glazed Spice Biscotti
  • Yield:makes about 3 dozen biscotti
  • Active time:25 minutes
  • Total time:one hour 10 minutes
This recipe appears in:
Cookie Monster: Glazed Spice Biscotti

[Photograph: Carrie Vasios]

Biscotti spiced with holiday flavors like cinnamon, ginger, and nutmeg, are finished with a smooth sugar glaze.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

  • For Cookies
  • 3 1/2 cups about (17 1/2 ounces) all purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 1/2 teaspoon salt
  • 3 eggs
  • 2 egg yolks
  • 1 1/2 cups (about 10 1/2 ounces) sugar
  • 1 teaspoon vanilla
  • 2 tablespoons molasses
  • For Glaze
  • 1 1/2 cups confectioners sugar
  • About 5 tablespoons water

Directions

  1. 1.

    In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves, allspice, and salt until combined; set aside. In a medium bowl, whisk together eggs, egg yolks, and sugar until light and creamy, about 3 minutes. Whisk in vanilla and molasses.

  2. 2.

    Pour wet ingredients into flour mixture and stir until combined. Cover in plastic wrap and refrigerate for 2 hours to overnight.

  3. 3.

    Adjust oven rack to middle and upper middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. Form Dough into three equal pieces. Form each piece of dough into a log about 2 inches wide. Place on baking sheets and bake until golden and dry, 25 minutes. Let cookies cool for 5-10, until easily handled. Cut cookies with a serrated knife into 1-inch pieces. Place, cut side down, on baking sheets, and bake until dry and crisp, about 15 minutes more. Let cool 5 minutes then transfer to a wire rack to finish cooling.

  4. 4.

    When cookies are completely cool, whisk together confectioners sugar and water until smooth. Use a small knife or spoon to top each cookie with glaze. Let sit one hour for glaze to completely harden.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: