Gingerbread Biscotti


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Member since 2008
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Serves 30 | Prep Time 15min (not including res | Cook Time 40

Why I Love This Recipe

Last year when I was making my holiday cookies, I was asked by some friends to make some biscotti. Not wanting to make MORE cookies, I decided to not make one cookie in favor of the biscotti. I make this great molasses spice cookie, so gingerbread sounded really good, but there was not a lot of recipes out there that I could find (that I liked). I took a nice biscotti recipe and added in the seasonings from my molasses spice cookie and played with it and this is what I got.

Then I was on here at Bakespace to see if anyone else had any gingerbread biscotti recipes, so that maybe i might see something different that someone liked and play a little more with it, but there were none! so! here is mine!


Ingredients You'll Need

2 tbsp ground ginger
1/4 tsp ground allspice
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground black pepper
1/4 tsp salt
1/2 cup sugar
1/2 cup brown sugar, packed
6 tbsp butter
2 eggs, large
1/4 cup light molasses
2 3/4 cup flour
1 1/2 tsp baking powder
3/4 cup crystallized ginger (chopped) (optional)
1 cup of almonds, toasted then chopped
white chocolate (optional but very yummy)


Directions

Split ginger in half. Finely chop one half, and coarsely chop the other. Set aside.


Combine all spices, salt and pepper, and both sugars.


Beat in eggs then molasses, until smooth.


Stir in chopped crystalized ginger and almonds....


Sift in flour and baking powder


Beat until just mixed. Dough should be thick and a little sticky


Divide dough in half and wrap with plastic wrap


Chill for 2-3 hours


Preheat oven to 375F


Shape each portion of dough into a log


(1/2 inch thick, 2 inches wide and 12 inches long)


Place on greased pan, 2 inches apart


Bake for 25-30 minutes, then remove from oven


Lower oven to 300, cool logs for about 10 minutes


Slice each loaf into 1/2 inch thick slices


Places slices back on cookie sheet and put back into the oven


Bake for another 10 minutes


let cool. If you want to use the white chocolate, melt it on a double boiler and either dip part of the biscotti in it or drizzle.


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