Gingerbread Biscotti
Submitted by: brigittemnguyen
Biscotti is Italian for twice baked--producing a cookie that is crisp and perfect for dunking in coffee or hot chocolate.
Ingredients
- 1 stick butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 3 tablespoons molasses
- 2 1/3 cups all purpose flour
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tsp allspice
- 1/4 tsp nutmeg
- White chocolate, melted, for dipping or drizzling (optional)
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Method
Cream butter and sugar in bowl of a mixer until light and fluffy. Add eggs and molasses then combine. In a separate bowl, combine all dry ingredients. Add dry ingredients to wet ingredients and mix until a soft dough is formed. Using floured hands, form dough into a log and transfer to a parchment lined baking sheet. Press log into a long rectangle, about 3/4 inch thick. Bake at 325 degrees until lightly browned and crisp on the edges, 35-40 minutes. Remove from oven, allow to cool slightly, then slice log into 1/2 inch thick slices with a sharp serrated knife. Carefully transfer cookies back to the baking sheet, laying them on their sides. Bake at 300 degrees for an additional 25-30 minutes, until biscotti are lightly toasted and dry. Cool and dip bottoms in melted white chocolate, if desired.
Notes: These gingerbread biscotti are perfectly seasoned with a wonderful spice and subtle sweetness. They are suitable for dessert, but I love them for breakfast. Because of their crisp texture, biscotti has a very low fat content. They also keep extremely well, making them a perfect holiday gift that your friends and neighbors will enjoy.
Number of Servings: 18-20
Submitted by: brigittemnguyen ( See all of brigittemnguyen Recipes )
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