After stumbling across a community recipe for gingerbread biscotti, I made several batches and tweaked it to our tastes. These became an instant obsession at our house.—Susan Board, Palmer, Alaska
Drizzled Gingerbread Biscotti
Drizzled Gingerbread Biscotti
Prep Time
35 min
Cook Time
40 min
Yield
3-1/2 dozen
Ingredients
- 7 tablespoons butter, softened
- 1 cup sugar
- 3 large eggs, room temperature
- 1/3 cup molasses
- 2 teaspoons vanilla extract
- 2-1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 5 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1-1/2 teaspoons ground cloves
- 1/2 teaspoon coarsely ground pepper
- 1/4 teaspoon ground nutmeg
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup finely chopped crystallized ginger
- 1-1/4 cups white baking chips
- 1-1/2 teaspoons shortening
- Red Hots
Directions
- Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, molasses and vanilla. In another bowl, whisk the next 9 ingredients; gradually beat into creamed mixture. Stir in ginger.
- Divide dough in half. On an ungreased baking sheet, shape each half into a 14x2-in. rectangle. Bake until firm to the touch, 20-25 minutes.
- Cool on pans on wire racks until cool enough to handle. Transfer loaves to cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place upright 1-in. apart on ungreased baking sheets. Bake until golden brown, 12-14 minutes. Remove from pans to wire racks to cool completely.
- In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over biscotti. Decorate with Red Hots.
Nutrition Facts
1 cookie: 124 calories, 4g fat (2g saturated fat), 19mg cholesterol, 90mg sodium, 20g carbohydrate (11g sugars, 1g fiber), 2g protein.
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