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.
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Bake: 1 Hour, 16 Minutes
Cool: 45 Minutes
- 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*
- 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.
- *2 tsp. granulated sugar may be substituted.
- Note: For testing purposes only, we used Pillsbury Create 'n Bake Chocolate Chip refrigerated cookie dough.
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