Thursday, December 29, 2011

Gingerbread Biscotti

We are getting the house cleaned up and packing for our trip to Orlando to watch The FSU Seminoles play Notre Dame in the Champs Bowl. So last minute baking is on the schedule. We have made a batch of marshmallows and still have a batch of peppermint marshmallows, mocha cocoa mix, gingerbread biscotti and possibly a batch gingerbread cupcakes.

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.

Gingerbread Biscotti

1/3 cup vegetable oil
1 cup sugar
3 eggs
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.

No comments:

Post a Comment