[Semi-]Professional baker. Wine enthusiast. Crazy Cat Lady. Amateur yogini. Currently cooking my way through a CSA farm share.

All content created, photographed, and eaten by Cody Clark unless otherwise noted.

Catching Elephant is a theme by Andy Taylor.

 

GINGERBREAD BISCOTTI
  • 1/2 cup granulated sugar
  • 1/4 cup butter
  • 1/4 cup molasses
  • 1 eggs
  • 1 tsp vanilla
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 2 teaspoons ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 cup dried cranberries, chopped (optional)
  • white chocolate chips (optional)


Preheat oven to 350* and line a sheet pan with parchment paper.

Cream together butter, sugar, and molasses until light and fluffy.
Add egg and vanilla, mix until fully incorporated.
In a small bowl, sift together flour, baking powder, and spices.
Add dry ingredients to wet mixture, a little at a time, until combined.

At this point, gently fold in the cranberries, if desired.

Make two logs, about ½ inch thick and four inches wide. Bake at 350* for about 15-18 minutes, or until slightly golden on the edges. (Or, until the log is firm to the touch.)

Allow the logs to cool, then slice on the diagonal, creating roughly 1/2 inch slices.

Turn the slices on their sides, and bake for another 15 – 18 minutes, until crisp.

If using the white chocolate, melt in the microwave or over a double-boiler, and using a pastry bag or parchment cone, pipe a thick line onto one side of the biscotti.

Makes about 2 dozen biscotti.

(Source: cookielynn.com)

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