Runs on Coffee and Cream

Gingerbread Biscotti:
2 cups and 2 tablespoons all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/8 teaspoon ground nutmeg
1/2 cup brown sugar
1/2 cup granulated sugar
7 tablespoons butter, melted and cooled
2 eggs
2 teaspoons vanilla extract
2 teaspoons molasses
1 cup white chocolate chips


Directions:
1. Preheat oven to 350 degrees Fahrenheit. Grease baking sheet.
2. Mix together flour, baking powder, cinnamon, ginger, and nutmeg in a large bowl.
3. In a different bowl, whisk together sugars, butter, eggs, vanilla, and molasses.
4. Add the wet ingredients to the the dry mixture. Add in white chocolate chips and combine.
5. On a floured surface, take half the dough and form it into a flattened brick. I try my best to flatten all the sides of the dough. I aim for a brick about 10" x 4" and an inch thick. Place this log on the baking sheet and do the same with the other half of dough.
6. Bake for 25 minutes. Let cool for about 10 minutes. Place the biscotti bricks on a cutting board, and using a serrated knife, cut them into slices, approximately an inch thick, maybe a bit less.
7. Place the biscotti back on the baking sheet, cut side down. Bake for another 10 minutes. Flip each biscotti over so the other cut side is faced down. Bake for a final 8 minutes (or until golden brown). Let cool on a wire rack.


There was definitely a learning curve when I first started making biscotti. My first batch turned out more like scones. It was difficult finding an easy enough recipe and figuring out how to work the dough but after a couple of batches and recipes, I believe I've finally got it down.

Do you have a favourite biscotti recipe? I know not everyone is a fan of these crunchy cookies, but we enjoy them in this household.

xo Jen

You can find my other ginger recipes here:
Ginger Cookies
Gingerbread Cupcakes