Monday, December 23, 2013

Gingerbread Biscotti

After church yesterday, I got a hankering to make some biscotti. It was sort of a random idea, but Gingerbread Biscotti just sounded so good and so, I went with it. It's kind of like when you wake up in the middle of the night with a crazy idea, that ends up actually being a really great idea, or the solution to a problem that you've been trying to figure out. Know what I mean?

Anyway.
This biscotti is so very, very good and I bet you already have the ingredients to make it. I ate more than I should have, shared some with the kids and then saved the rest to have with family on Christmas morning. We're big coffee drinkers so, I'm sure we'll all be extra perky while we open presents. Woohoo! It's sure to be a wild time.
 Gingerbread Biscotti

1/3 cup butter, melted
1 cup white sugar
3 eggs
1/4 cup molasses
3 1/4 cups all-purpose flour
1 tablespoon baking powder
1 1/2 tablespoons ground ginger
3/4 tablespoon ground cinnamon
1/2 tablespoon ground cloves
1/4 teaspoon ground nutmeg
1 cup white chocolate chips, for drizzling

Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
In a large bowl, mix together butter, sugar, eggs, and molasses. In another bowl, combine flour, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough.
Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.

Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.

While the biscotti cools completely, melt white chocolate chips in a double broiler. Drizzle the white chocolate over the biscotti and then let it completely set.
Angela

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