Gingerbread Biscotti

This last week I was testing a few recipes. I will share the ones that worked. The ones that are tasteworthy. The ones that I will do again. The bad ones shall remain anonymous. We only do good stuff here!

The Sister loves my biscotti recipe. She has made the biscotti for friends and family during the holidays and each year gets requests for more. “More, please.” (in a Cockney accent)

A few weeks ago she called me with a request. She wanted a gingerbread biscotti and asked if I could come up with a good one. Well, I am pleased to say, I did.

Gingerbread Biscotti

2 1/2 cups unbleached all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt
1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves

1 cup granulated sugar

1/2 cup softened unsalted butter

2 large eggs

1 Tablespoon unsulphured molasses (I like Grandma’s Molasses brand)

2/3 cup sliced almonds

1 egg white

a small bowl with a cinnamon/sugar mixture.

Preheat oven to 350°. Line heavy large baking sheet with parchment paper.

In a medium mixing bowl, combine flour, baking powder, salt, cinnamon, ginger, and cloves.
In a large bowl, using electric mixer, combine the sugar, butter, eggs, and molasses.
Incorporate the dry ingredients and the almonds into the wet mixture. Without over mixing, use your hands to form into a large ball. The dough is somewhat dry but it will stick together just fine.

Divide the dough in half. Using floured hands, shape each piece into a
2 1/2 inch wide, 9 1/2 inch long, 1 inch high log.

Transfer both logs to the baking sheet, placing them on the diagonal. Whisk egg white in a small bowl until foamy; brush egg white glaze on top and sides of each log.

Bake logs until golden brown (logs will spread), about 35 minutes. Cool a bit on the sheet on rack. Maintain oven temperature. Transfer cooled logs to work surface. Discard parchment. Using a serrated knife, cut logs on the diagonal into 1/2 inch wide slices. Arrange slices, cut side down, on the same baking sheet. Sprinkle with cinnamon/sugar mixture.

Bake 10 minutes; turn biscotti over and bake 5 minutes. Transfer biscotti to rack to cool completely.

Can be frozen. Store in airtight container. Makes about 28

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One Response to Gingerbread Biscotti

  1. Pingback: Biscotti, times three... -

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