Tuesday, December 6, 2016

Gingerbread Biscotti

I am writing this while drinking warm spiced wine and snacking on tea cakes. There is powdered sugar on the keyboard (sorry, Jeff.) There is also powdered sugar on these biscotti! I made these last week and they were gone within about 24 hours.  I love Christmas cookies and find it completely reasonable to consider them breakfast, snacks and dessert. These biscotti fit the bill!

The dough is heavily spiced and flavored with molasses, as well as a pinch of black pepper. I think it is the pepper that keeps you coming back, piece after piece, until all the biscotti are gone.

The dough is divided into two loaves (like the one pictured above) and liberally sprinkled with powdered sugar. It gets baked, sliced, and then baked again. The end result is a golden and crispy cookie.

Happy holiday baking!

Gingerbread Biscotti
from www.shewearsmanyhats.com

2½ c AP flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoon ground cinnamon
1 1/2 teaspoon ground ginger
3/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 teaspoon black pepper
6 tablespoons unsalted butter, softened
1 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
2 tablespoons unsulfured molasses
powdered sugar, for dusting

- - -
1. Preheat oven to 350F and line a baking sheet with parchment or a silicone baking mat
2. In a bowl whisk together flour, baking soda, salt, cinnamon, ginger, allspice, cardamom and pepper; set aside
3. Using a stand mixer fitted with a paddle attachment, beat together the butter and brown sugar on medium-high until combined
4. Add eggs, molasses and vanilla, mixing well
5. Add flour mixture and stir on low until a stiff dough forms
6. Divide dough in half, flour hands and form dough into two slightly flattened logs on prepared baking sheet, sprinkle with powdered sugar.
7. Bake at 350F for 30 minutes, or until slightly firm to the touch
8. Cool slightly before slicing into 1/2"- 3/4" slices
9. Arrange biscotti, cut sides down, on baking sheet and bake for about 10 minutes
10. Cool completely before enjoying!

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