Gingerbread Biscotti

It would not be Christmas in our house without some homemade biscotti. This year I have been experimenting with a gingerbread version. While it may not be traditional, my family loved them and I did, too, because I was able to enjoy the flavor of a good gingerbread cookie without having the time-consuming task of baking a cut-out cookie with its chilling, rolling, cutting dough, and decorating. My favorite biscotti recipe is from pastry chef Emily Luchetti, which I adapted for this gingerbread variation. The dough is quite sticky, so be sure to lightly flour your hands when forming the three logs. This will yield about 60 small biscotti. If you prefer large biscotti, make only two logs.

Gingerbread Biscotti
2-3/4 cups flour
3/4 cup white sugar
3/4 cup packed dark brown sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger (or more to taste)
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon freshly ground cardamom
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
3 large whole eggs
3 large egg yolks
1 tablespoon molasses
1 teaspoon vanilla
3/4 cup sliced almonds

Preheat oven to 325 degrees. Line a baking sheet with parchment paper. In a medium size bowl combine flour, sugars, baking powder, salt, and spices. Mix well, breaking up any clumps of brown sugar. In a separate mixing bowl beat eggs until well mixed. Add molasses and vanilla to the eggs. Slowly add the dry ingredients. Scrape down the sides and bottom of the bowl. Once the dough is well mixed add the nuts. The dough will be thick like peanut butter and sticky. Flour hands, then divide dough into three portions. Form three logs on the parchment-lined sheet pan. Bake for 25 minutes until puffed and set, rotating pan halfway through baking. Remove pan from oven and set baking sheet on a rack to cool for 5 minutes. Transfer cookie logs to a cutting board and slice on the diagonal. You will get roughly 20 biscotti per log. Return sliced biscotti to the baking pan. (You will need a second baking sheet to fit all the sliced biscotti.) Bake for 5 minutes. Turn cookies over and bake 5 more minutes to dry slightly. Cool on rack. Store in a tin or freeze. Makes 60 biscotti.

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This entry was posted in Christmas, Cookies, Dairy-free, Desserts, Thanksgiving. Bookmark the permalink.

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