I have already posted the marshmallow recipe. To make the peppermint marshmallows I simply add peppermint extract instead of vanilla. I add a few drops of red food coloring to the top right after I put them in the pan.
Here is the recipe I use for Gingerbread Biscotti.
I can't remember where I got this recipe....but it is great and I have been making this for 7 years.
1/3 cup vegetable oil
1 cup sugar
1/4 cup molasses
2 1/4 cups all purpose flour
1 cup whole wheat flour
1 Tbs baking powder
1 1/2 Tbs ground ginger
3/4 Tbs ground cinnamon
1/2 Tbs ground cloves
1/4 tsp ground nutmeg
Preheat oven to 375 degrees. Prep a cookie sheet with parchment paper
In a large bowl, mix together oil, sugar, eggs, and molasses.
In a separate bowl combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg.
Mix the dry into the wet ingredients. to form a stiff dough.
Divide dough in half, and shape each half into a roll the length of the cookie.
Place the roll on to the cookie sheet and flatten down to a 1/2 inch thickness.
Bake for 25 minutes.
Remove and cool.
Cut into 1/2 inch thick diagonal slices. Place biscotti on a parchment lined cookie sheet, cut side up.
Bake for 5 - 7 minutes on each side.
Allow to completely cool.
Now you can garnish with a drizzle of lemon flavored white chocolate bark or serve with lemon curd. You can also make a mixture of powder sugar and half-n-half with lemon extract, drizzle over the biscotti.
Enjoy with coffee, tea, or cocoa.
|The Gingerbread biscotti dough|
|the flatten roll out of the oven|
|cut, baked and cooling.|