Ginger-Molasses Biscotti

Turbinado sugar, found in supermarkets, is a raw sugar product with coarse, light brown crystals. We love it for its subtle molasses flavor. Store crunchy biscotti in an airtight container for up to one week.

Yield:

Makes 14 biscotti

Recipe from

Recipe Time

Prep: 15 Minutes
Bake: 1 Hour, 16 Minutes
Cool: 45 Minutes

Ingredients

1 (16.5-oz.) package refrigerated chocolate chip cookie dough
1/3 cup chopped crystallized ginger
2 tablespoons molasses
1 1/2 teaspoons bourbon
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons turbinado sugar*

Preparation

1. Tear cookie dough into pieces in a large bowl. Stir in next 5 ingredients until well combined.

2. Press onto bottom of a lightly greased 1-qt. baking dish. Sprinkle evenly with turbinado sugar.

3. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in baking dish on a wire rack 20 minutes. Remove from baking dish to wire rack, and cool 10 more minutes. Reduce oven temperature to 300°.

4. Cut cookie into 14 (3/4-inch-wide) strips with a serrated knife using a gentle sawing motion. Place strips on a baking sheet.

5. Bake at 300° for 18 minutes on each side. Remove to wire racks, and let cool 15 minutes or until completely cool.

*2 tsp. granulated sugar may be substituted.

Note: For testing purposes only, we used Pillsbury Create 'n Bake Chocolate Chip refrigerated cookie dough.

Note:

September 2007