Monday, January 7, 2013

Gingerbread biscotti recipe

It wouldn't be the holiday season without the sweet and zesty taste of gingerbread in some shape or form. For many of us, gingerbread means gingerbread men decorated with royal icing and gumdrops. For others, it means gingerbread houses decorated top to bottom with all kinds of sweet treats. For coffee lovers, it means gingerbread biscotti. This was the first biscotti recipe I ever tried and the one I keep returning to whenever I want a special treat to pair with my coffee. My kids also enjoy dunking these crunchy cookies in their milk.

  • 1/3 cup vegetable oil
  • 1/2 cup sugar
  • 1/2 cup brown sugar, firmly packed
  • 3 eggs
  • 1/4 cup molasses
  • 2 1/4 cups flour
  • 1 cup wheat flour
  • 1 tablespoon baking powder
  • 1 1/2 tablespoons ground ginger
  • 3/4 tablespoon ground cinnamon
  • 1/2 tablespoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup melted white chocolate
Preheat oven to 375 degrees. In a large bowl, mix together oil, sugars, eggs and molasses. When well combined, mix in flours, baking powder and spices to make a stiff dough. Gather the dough into a ball and divide into two equal pieces. On a floured surface, shape dough into large rectangle that are 1/2 inch thick. They should be as wide as you want your finished biscotti to be. Bake for 20-25 minutes. Remove from oven and allow to cool slightly before cutting into individual cookies that are 1/2 inch thick. Place cookies cut side down on the baking sheet and return to the oven. Bake on each side for 7-10 minutes on each side, until cookies are crunchy. Melt white chocolate and drizzle on top of the biscotti.

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