A delightful twist on traditional biscotti, featuring warm spices and a hint of oats for a unique texture.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a large mixing bowl, cream together the granulated sugar and unsalted butter until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Beat in the eggs and vanilla extract until well combined.
Add the eggs one at a time for better incorporation.
In another bowl, whisk together the ground ginger, ground cinnamon, ground cloves, flour, quick oats, and baking powder.
Sifting the dry ingredients can help prevent lumps.
Gradually add the dry mixture to the wet mixture, stirring until a dough forms. Avoid overmixing.
Mix just until combined to avoid tough biscotti.
Divide the dough in half and shape each portion into a log approximately 12 inches long and 1 inch in diameter.
Use lightly floured hands to prevent sticking.
Place the logs on the prepared baking sheet and bake for 25 minutes or until lightly golden.
Rotate the baking sheet halfway through for even baking.
Allow the logs to cool on a cooling rack for 20 minutes.
Cooling makes slicing easier and prevents crumbling.
Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices.
A serrated knife ensures clean cuts without crushing the biscotti.
Place the slices back on the baking sheet and bake for an additional 14-16 minutes, flipping halfway through.
Flipping ensures even crispness on both sides.
Cool the biscotti completely before storing in an airtight container.
Completely cooled biscotti stay crisp longer.
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