Biscotti,  Christmas,  Cookies

Gingerbread Biscotti

December 14, 2012

You knew it had to happen….gingerbread biscotti!  In fact, it is probably my favorite for the holiday season.  A crisp bite of warm spice gingerbread with a slight burst of chocolate and confectioners sweetness drizzle and colorful sprinkles.

Of all the flavors of the season, sugar cookies, buttery shortbread, cranberry, peppermint and chocolate, gingerbread stands out for me, just as pumpkin does through October and November.

There’s the gingerbread boys and girls, gingerbread houses and endless ways to infuse the gingerbread flavor into pancakes and waffles, breads, scones, coffee, ice cream….do you know there is even Gingerbread Liquor??

Good news too, for all of us concerned about healthy eating, molasses is a sweetener that is actually good for you.  It’s not refined like sugar or corn syrup, is a good source of iron, calcium and a variety of minerals.

Gingerbread Biscotti

2 3/4 cup white/wheat flour

3/4 dark brown sugar

1/2 teaspoon Kosher salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

3 large eggs, room temperature

1/2 teaspoon pure vanilla extract

1/4 cup unsulphured molasses

2 tablespoons coconut oil

Preheat oven to 350 degrees.  In a large bowl, combine the flour, brown sugar, salt, baking powder, baking salt and spices.  In a medium bowl, combine the eggs, molasses, coconut oil and vanilla extract.  Beat the eggs mixture well and add to the flour mixture.  Stir to combine well.  The dough will feel sticky.  With wet hands, divide the dough in half and form into two logs on a parchment lined baking sheet.

Bake for 35 minutes.  Remove from oven and reduce oven temperature to 325 degrees.  Allow the biscotti to cool for 10 minutes.  Slice diagonally into 1/2 inch slices and return to baking sheet, standing upright.  Bake for 20 minutes.  Remove from oven and cool.

To glaze:  Melt 1/2 cup white chocolate chips.  Add in 1/2 cup confectioners sugar and 1 tablespoon of milk.  Stir well to combine into a consistency for drizzling over the biscotti.  Immediately sprinkle on colored sprinkles.  Allow to set.  Store covered for several weeks.  Makes about 2-3 dozen, depending on the thickness of slices.

 

 

 

 

 

I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.

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