Gingerbread Biscotti  



If you love gingerbread you will love theses Gingerbread Biscotti.  

Gingerbread CookieGingerbread Cookie
Gingerbread BiscottiBiscotti

These spicy Italian cookies are the perfect accompaniment for cocoa or coffee during the holiday season! Baking them will fill your home with the scent of gingerbread.

Tips and Tricks for the ultimate gingerbread biscotti.

  • Line cookie sheet with parchment paper or a Silicone Baking Mat for easy cleanup.
  • Use dark molasses, if you prefer a more intense molasses flavor.
  • These really benefit from some icing.
  • Try them with lemon drizzle, made with vanilla almond bark and lemon extract.
  • If you what a stronger ginger kick try using real ginger, crystallized or fresh.
  • Or better yet try Ginger Extract

OliveNation Pure Ginger Extract-4 oz. - $5.95
from: OliveNation

Gingerbread Biscotti Recipe

Ingredients

  • 1/2 cup, softened
  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1 tablespoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 Eggs
  • 3 tablespoons mild molasses
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Coating

  • 6 ounces vanilla-flavored candy coating (almond bark), chopped
  • 1/4 teaspoon ground cinnamon

Directions:

  1. Line a baking sheet with parchment paper or silicon baking mat and set aside.
  2. Place one oven rack in the middle of your oven and preheat oven to 350 degrees F.
  3. In a large bowl, combine butter, sugar, brown sugar, ginger, cinnamon, nutmeg and cloves, beat at medium speed, scraping bowl often, until well mixed.
  4. Add eggs; continue beating until well mixed. 
  5.  Add molasses; continue beating until well mixed.
  6. In another bowl, whisk together flour and baking powder and salt, add to liquid mix and beat at low speed until well mixed. 
  7. Divide dough in half. Shape each half into 12-inch log on lightly floured surface. 
  8. Place logs 3 inches apart onto prepared baking sheet. Flatten logs slightly.
  9. Place into over and bake 22-25 minutes or until tops are cracked and logs are golden brown. 
  10.  Remove from oven; cool 15 minutes on cookie sheet. Reduce oven temperature to 325°F. 
  11. Carefully place logs onto cutting surface. Cut into 1/2-inch diagonal slices with serrated knife. 
  12. Place, cut-side down, onto ungreased cookie sheets. 
  13. Return to oven. Bake 9 minutes; turn slices. Continue baking 5-7 minutes or until cookies are dry and crisp. Cool completely. 
  14. Drizzle Directions: 
  15. Place candy coating into small bowl. Microwave 1 minute; stir. Continue microwaving, stirring every 15 seconds, until melted and smooth. Stir in 1/4 teaspoon cinnamon. 
  16. Place cookies onto waxed paper; drizzle with melted candy coating. Let set at room temperature until coating is firm.
  17. When coating is cool and hard, store in airtight container to maintain freshness.

If you are looking for a good gingerbread cookie recipe check this on out Gingerbread Cookies


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