Low-Fat Gingerbread Biscotti Recipe | Simple Nourished Living (2024)

4.60 from 10 votes

• ▢ 2-¼ cups flour
• ▢ 1-¼ cups packed dark brown sugar
• ▢ 2 teaspoons ground ginger
• ▢ 1-½ teaspoons baking powder
• ▢ 1 teaspoon ground cinnamon
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon ground nutmeg
• ▢ ¼ teaspoon baking soda
• ▢ 1 cup pecans, coarsely chopped
• ▢ ½ cup lightly packed dried apricots, coarsely chopped
• ▢ ¼ cup molasses
• ▢ 2 large eggs
• ▢ 2 teaspoons finely grated orange zest

• Position one of your oven racks in the center of your oven. Preheat oven to 350F degrees.

• Line a baking sheet (affiliate link) with parchment paper or a nonstick baking liner.

• In the large bowl of a stand mixer fitted with the paddle attachment or, if mixing by hand, in a large bowl, stir together the flour, brown sugar, ginger, baking powder, cinnamon, salt, nutmeg, and baking soda until well blended.

• Add the nuts and apricots and beat on low speed or with a wooden spoon (affiliate link) briefly.

• In a small bowl (affiliate link) or measuring cup, lightly beat the molasses, eggs,and orange zest with a whisk.

• With the mixer on low speed or while stirring with the spoon, slowly pour in the molasses/egg mixture. Continuing beating or stirring with the spoon or your hands until the dough is well blended and begins to form moist clumps, about 2 minutes.

• Scrape the dough on to an unfloured work surface and divide the dough in half.

• Shape each half into a 1-½ inch by 10-inch log. (The dough will be sticky so you may need to add more flour to your hands as you go along to accomplish this.)

• Carefully transfer the logs onto your prepared baking sheet (affiliate link), spacing them about 4 inches apart.

• Place the baking sheet (affiliate link) on the center rack of your oven and bake for about 30 to 35 minutes, or until the top of the logs are cracked and spring back when gently pressed.

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• Remove baking sheet (affiliate link) from the oven and place on a wire rack and allow the logs to cool about 20 minutes, (Leave the oven set at 350F degrees or reheat before resuming).

• Transfer the logs to a cutting board (affiliate link). Using a serrated knife, cut the logs on a slight diagonal into ½-inch thick slices. Use a gentle sawing motion to cut through the logs.

• Place slices on the baking sheet (affiliate link) cut side down. It's okay if they touch since they won't spread. Bake the biscotti slices another 10 to 20 minutes, or until they are dried to your taste. At 10 minutes they will still be chewy and by 20 minutes they will be super dry and crunchy.

• Place baking sheet (affiliate link) on a wire rack and allow the biscotti to cool completely on the sheet. The biscotti will harden as they cool. Store in airtight containers.

These low-fat gingerbread biscotti are much crunchier than your typical biscotti because they’re made without butter or oil. So, it’s important to slice them no thicker than ½-inch.

You can control their texture depending on how long you bake them – a little less if you want a chewier biscotti, and a little longer for a hard crispy cookie.

Serving size: 1 biscotti

Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.

4 *SmartPoints (Green plan)

4 *SmartPoints (Blue plan)

4 *SmartPoints (Purple plan)

2 *PointsPlus (Old plan)

Nutrition Facts

Low-Fat Gingerbread Biscotti Recipe

Amount Per Serving (1 biscotti)

Calories 90Calories from Fat 18

% Daily Value*

Fat 2g3%

Carbohydrates 16g5%

Fiber 1g4%

Protein 2g4%

* Percent Daily Values are based on a 2000 calorie diet.