Gingerbread Biscotti

I was dying to make some cookies and Dad just happened to request some cookies for Thanksgiving. Perfect timing and I get to try out a new recipe!  Note to self: while checking to see if your cookies are done because you forgot to set the timer, DO NOT touch your arm to the pan! Just a little burn to remember the day by!


Gingerbread Biscotti

3/4 cup sugar
1 stick unsalted butter, softened
1/2 cup molasses
3 eggs
3 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt

1. Preheat the oven to 350 degrees and lightly grease two baking sheets.

2. Beat together the butter and molasses until light. Add eggs, one at a time, beating well after each.
3. In another bowl, combine the sugar, flour, baking powder, baking soda, all the spices, and salt.
4. Mix the dry ingredients into the molasses mixture.  
5. Place dough on a lightly floured surface and divide into 2 equal portions. Shape each portion in to a slightly flattened log about 5-inches by 8 inches.

6. Place 1 log on each of the prepared baking sheets. Bake for 25-30 minutes. 

7. Lower oven temperature to 300 degrees. Remove from oven and place baking sheet in a wire rack to cool 15 minutes.

8. Using a serrated knife, cut into slices. Place the slices cut side down on the baking sheets.

9. Bake 12-15 minutes, turning biscotti over once during time. Cool on wire rack. I made about 2.5 dozen.

And just for good measure, 4 dozen pumpkin chocolate chips! The last batch of the season.



AEM