16 Sep 2010 Gingerbread Biscotti

The first of my gingerbread posts of the season: gingerbread biscotti. This biscotti is not sweet and it’s perfect crumbly, the perfect, light “little something” with a fall cup of tea or coffee. I am quite proud of this recipe.  I did my homework before I made it.  I looked at a lot of gingerbread biscotti recipes. I choose the highest concentration of ginger to flour and the highest concentration of overall spices to flour. I wanted something that screamed gingerbread, but didn’t offend. The finishing touch of white chocolate is optional, but I think it fancies up a plain biscotti quite nicely 🙂 .

Gingerbread Biscotti

1/3 cup butter at room temperature
1/2 cup brown sugar
1/4 cup molasses
2 tsp. baking powder
2 eggs
2 3/4 cup flour
2 tsp. cinnamon
1 1/2 tsp ginger
3/4 tsp ground cloves

Icing

White chocolate (about 1 1/2 cups)
Cinnamon Sugar (1/4 cup sugar mixed with 1/2 tsp ground cinnamon)

  • Preheat oven to 375°F.
  • Beat butter with brown sugar and molasses until light and fluffy, 3-5 minutes.
  • Stir in baking powder.
  • Beat in eggs, one at a time, beating well after each addition.
  • In another bowl sift together flour, cinnamon, ginger and cloves.
  • Beat flour mixture into butter mixture.
  • Divide dough in half. With flour covered hands shape each half into a log about 12 inches by 2 inches.

  • Bake in a preheated 375°F oven for 15-20 minutes or until lightly browned.
  • Cool on cookie sheet for an hour.
  • Transfer log to a cutting board and cut each loaf on the diagonal into slices, each slice about 1/2 inch thick. Lay slices, cut side down, on a cookie sheet and bake at 325°F for 10 minutes. Remove from oven and turn slices over. Return to oven and cook for an additional 8 minutes. Cool slices on a wire rack.

  • Melt about 1 cup of white chocolate.
  • Finish Option #1: Dip the bottoms of each slice into white chocolate and then into cinnamon sugar mixture. Lay on wire rack to dry.
  • Finish Option #2: Place remaining chocolate in a heavy duty Ziploc bag and MW for 45-60 sec on 50% power. Squish chocolate to bottom corner of bag. Snip off corner and drizzle chocolate over one side of the biscotti. Let dry.

Thanks for stopping by my kitchen today…, come back again soon!

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