Tuesday, October 10, 2006

Gingerbread Biscotti

Number 2 cookie on my agenda today is a Gingerbread Biscotti. Biscotti is a twice baked cookie that sounds one heck of a lot more complicated than it is. There is relatively little clean up and people are overall impressed with the results. Again, I use as many organic products as I have available.

If I am short on the spices needed for this recipe, I just use 3 teaspoons Pumpkin Pie Spice in place of the other spices listed.

WARNING - this recipe will make your house smell like a bit of heaven.

Gingerbread Biscotti

1/4 cup butter
3/4 cup packed dark brown sugar
2 large eggs
1/4 cup molasses
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup slivered almonds
1/2 cup finely minced candied ginger (optional)

Preheat oven to 350 degrees F.

In a large mixing bowl beat together butter and sugar until there are no lumps of sugar. Beat in the eggs, then blend in the molasses. Add the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves and nutmeg. Blend until smooth. Fold in the almonds (and candied ginger if using). Divide the dough in half onto a lightly greased baking sheet. Spray your hands generously with nonstick spray (dough will be sticky) and form each half into a log about three or four inches wide and one inch high. Place them two inches apart. Bake dough for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Lower oven temperature to 300 degrees F.

Cool logs for 10 minutes on the sheet, then transfer to a cutting board. With a serrated knife, cut each log into one-half-inch slices. Place the slices cut-side down on baking sheet and return to oven to toast. Remove after 10 minutes and flip all of the cookies over. Toast an additional 10 minutes. Remove from oven and let cool.

1 comment:

Linda said...

Hey it worked.