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Ginger-Molasses Biscotti

Prep time 15 mins
Bake time 1 hr, 16 mins
Cool time 45 mins
Yield Makes 14 biscotti
Turbinado sugar, found in supermarkets, is a raw sugar product with coarse, light brown crystals. We love it for its subtle molasses flavor. Store crunchy biscotti in an airtight container for up to one week.


  • 1 (16.5-oz.) package refrigerated chocolate chip cookie dough
  • 1/3 cup chopped crystallized ginger
  • 2 tablespoons molasses
  • 1 1/2 teaspoons bourbon
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons turbinado sugar*

How to Make It

  1. Tear cookie dough into pieces in a large bowl. Stir in next 5 ingredients until well combined.

  2. Press onto bottom of a lightly greased 1-qt. baking dish. Sprinkle evenly with turbinado sugar.

  3. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in baking dish on a wire rack 20 minutes. Remove from baking dish to wire rack, and cool 10 more minutes. Reduce oven temperature to 300°.

  4. Cut cookie into 14 (3/4-inch-wide) strips with a serrated knife using a gentle sawing motion. Place strips on a baking sheet.

  5. Bake at 300° for 18 minutes on each side. Remove to wire racks, and let cool 15 minutes or until completely cool.

  6. *2 tsp. granulated sugar may be substituted.

  7. Note: For testing purposes only, we used Pillsbury Create 'n Bake Chocolate Chip refrigerated cookie dough.