Monday, November 16, 2009

Gingerbread Biscotti

In my constant search for a cookie or biscotti loaded with spice flavors, I came upon this Gingerbread Biscotti recipe. If you like a lots of warm and mellow flavors then you need to try this one! It's an easy recipe and the second baking time gives the biscotti a nice crunch. The original recipe also called for drizzling each with white chocolate. I didn't do this but it would certainly"gild the lily"!

The logs, ready to go into the oven. They look beautiful already !!
Gingerbread Biscotti
1 cup sliced almonds-toasted
3/4 cup sugar
1/2 cup butter- room temp.
1/2 cup molasses
3 eggs
3 cups AP flour
1/2 tbsp. baking powder
3 tsp. gr. ginger
1 tbsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. allspice
Line baking sheet with parchment paper. Preheat oven to 350.
1. Rough chop almonds.
2. Beat sugar, butter and molasses til smooth.
3. Add eggs, one at a time.
4. In med. bowl, combine flour, baking powder and spices.
5. Add flour mix. to wet ingredients. Stir to blend.
6. Stir in almonds.
7. Scoop dough onto baking sheet and pat into 2 logs ( or 4 logs for smaller biscotti).
8. Make logs - 2" x 1/2" thick.
9. Bake 18-20 minutes.
10. Let cool and rebake 15-18 minutes, turning halfway through.
11. If drizzling with chocolate, melt white chocolate chips in double boiler and drizzle over completely cooled biscotti.
These biscotti will keep well in an air tight container for a week or two...if they last that long!

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