Iced Gingerbread Biscotti

Iced Gingerbread BiscottiRecipe

Photo: Iain Bagwell; Styling: Mindi Shapiro and Amanda Widis

Be sure to let the cookie logs cool after the first bake so they slice cleanly and don't crumble.

Yield:

Serves 22 (serving size: 1 biscotti)

Total time: 1 Hour, 50 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 30 Minutes
Total: 1 Hour, 50 Minutes

Nutritional Information

Calories 115
Fat 0.8 g
Satfat 0.2 g
Monofat 0.2 g
Polyfat 0.1 g
Protein 2 g
Carbohydrate 25 g
Fiber 1 g
Cholesterol 21 mg
Iron 1 mg
Sodium 73 mg
Calcium 22 mg

Ingredients

Biscotti:
1 cup granulated sugar
2 tablespoons molasses
2 teaspoons vanilla extract
3 large eggs, divided
5.3 ounces whole-wheat pastry flour (about 1 1/4 cups)
5.3 ounces all-purpose flour (about 1 cup plus 3 tablespoons)
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
Icing:
2/3 cup powdered sugar
1 tablespoon whole milk
1/4 teaspoon vanilla extract

Preparation

1. Preheat oven to 325°.

2. To prepare biscotti, place granulated sugar, molasses, 2 teaspoons vanilla, and 2 eggs in the bowl of a stand mixer; beat at high speed until ribbons fall from beaters (about 6 minutes).

3. Weigh or lightly spoon flours into dry measuring cups and spoons; level with a knife. Combine flours and next 5 ingredients (through baking powder) in a bowl; stir with a whisk. Add flour mixture to egg mixture; beat at low speed just until combined. Divide dough in half; place halves on a baking sheet lined with parchment paper. With lightly floured hands, shape each half into an 8 x 4-inch loaf. Lightly beat remaining egg in a bowl; brush tops and sides of loaves with egg. Bake at 325° for 35 minutes or until golden brown. Remove loaves from baking sheet, and cool 10 minutes on a wire rack.

4. Reduce oven temperature to 275°.

5. Cut each loaf diagonally into 11 (1/2-inch) slices; place slices, cut sides down, on baking sheet. Bake at 275° for 20 minutes, turning slices over after 10 minutes. Remove from pan, and cool completely on wire rack.

6. To prepare icing, combine powdered sugar, milk, and 1/4 teaspoon vanilla; stir with a whisk until smooth. Drizzle icing over biscotti; let stand until icing sets. Store biscotti in an airtight container.