Gingerbread Biscotti

Gingerbread Biscotti Recipe
Photo: Jim Franco; Styling: Rebecca Donnelly
Fresh ginger delivers a bit of spice to this traditional Italian cookie. Gingerbread Biscotti are perfect with a warm cup of joe, spiced cider, or hot chocolate.

Yield:

Makes about 2 1/2 dozen

Recipe from

Recipe Time

Prep: 22 Minutes
Bake: 35 Minutes
Cool: 10 Minutes

Ingredients

1/2 cup butter, softened
1/2 cup sugar
1/2 cup firmly packed dark brown sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup whole almonds
1/2½ cup chopped crystallized ginger
8 ounces white chocolate, melted

Preparation

1. Preheat oven to 375°. Beat butter with an electric mixer at medium speed until creamy. Gradually add sugars, beating well. Beat in eggs.

2. Combine flour and next 5 ingredients; add to butter mixture, beating at low speed until blended. Stir in almonds and crystallized ginger.

3. Divide dough in half. Using floured hands, shape each portion into a log 3 inches wide and 1 inch high. Place on a lightly greased cookie sheet.

4. Bake 25 minutes. Cool 5 minutes on cookie sheet; remove to a wire rack, and set aside until cool to the touch. Reduce oven temperature to 325°.

5. Cut each log crosswise into 1/2-inch slices with a serrated knife. Place slices on ungreased cookie sheets.

6. Bake 7 minutes; turn cookies over, and bake 7 more minutes. Cool completely on wire racks.

7. Dip ends of biscotti in melted white chocolate. Place biscotti on wax paper until chocolate hardens.

Note:

Julia Rutland,

December 2011
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