For many families, baking cookies is a Christmas tradition that is especially rewarding. Whether it is a sugar cookie dusted with colorful sprinkles or a nice gooey chocolate chip cookie, the sweet delights are a nice treat during the holidays. However, your family may want to try something new this year. With the weather getting colder, we all look to warm up with a nice hot coffee or cocoa. Why not bake a sweet treat that would go great with your hot beverage? Our suggestion is the Gingerbread Biscotti.
Biscotti are twice-baked cookies typically containing nuts and originates from Italy. These cookies are simple to make and adds an amazing aroma to your kitchen!
1/2 cup of softened butter
1/2 cup of sugar
1/2 cup of firmly packed brown sugar
1 tablespoon of ground ginger
3/4 teaspoon of ground cinnamon
1/2 teaspoon of nutmeg (freshly ground would be ideal)
1/4 teaspoon of cloves
2 large eggs
3 tablespoons of molasses
2 1/2 cups of all-purpose flour
2 teaspoons of baking powder
1/2 cup of pistachios or candied ginger
* If you would like to take it up a notch, you can make a drizzle or coating for the biscotti by melting 6 ounces of almond bark or white chocolate along with 1/8 teaspoon of ground cinnamon.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place butter, sugar, brown sugar, ginger, cinnamon, nutmeg, cloves, eggs, and molasses in a large bowl and mix. Mix until everything is blended together. Add flour and baking powder and mix well. Finally, mix in the pistachios.
- Take half of the dough and shape it into a log. Try to make the logs about 12 inches in length. It should make 3 logs. Place it on the parchment paper and gently push down to flatten slightly. Do the same to the other half of the dough. Make sure to place the logs about 3-4 inches apart.
- Bake 25-28 minutes in the preheated oven. The top will become slightly cracked. Remove from the oven and let it cool down for 15 minutes.
- Reduce the oven to 325 degrees F.
- Place a log onto a cutting board and slice them gently into 1/2 – 3/4 inch thick pieces. Arrange the slices on its side onto an ungreased pan or cookie sheet.
- Bake for 10 minutes and flip the slices onto the other side. Continue baking for another 8 minutes. The slices should be crisp and dry. Cool the slices completely. You should be able to pick the slices up.
- Prepare a nonstick surface for the biscotti to cool on. Wax paper or parchment paper would be ideal.
- Melt the almond bark or white chocolate in a microwave safe bowl. Microwave in 30 second increments until all the pieces are melted and are smooth. Sprinkle in the 1/4 teaspoon of cinnamon.
- Either drizzle the melted candy mixture over the biscotti or dip the flat side of the biscotti into the melted mixture. Quickly place the biscotti on the nonstick surface and let it cool to room temperature.