Cook's Notes: I was looking on Pinterest for a Biscotti recipe and ran across this one. I have never made biscotti, so I thought I'd give it a try. This recipe is easy and just perfect and I usually change something about every single recipe and make it my own...but not this time! I will give full credit to "If You Give a Blonde A Kitchen". Her recipe is spot on and I am sharing it with you - check her out!
My first attempt at Biscotti was not visually pretty, I will have to work on my technique, but they sure did taste great!
Recipe Here: http://www.ifyougiveablondeakitchen.com/2013/12/06/gingerbread-biscotti/
What You Will Need:
· 2 1/4 cups all-purpose flour
· 1 1/4 cups brown sugar
· 2 teaspoons ginger
· 1 teaspoon cinnamon
· 1/2 teaspoon ground cloves
· 1/4 teaspoon allspice
· 1 1/4 teaspoon baking powder
· 1/4 teaspoon baking soda
· 1/2 teaspoon sea salt
· 2 eggs
· 2 tablespoons molasses
· 1/2 teaspoon vanilla
1. Preheat oven to 350º F. Spray baking sheet with Flour Non-Stick Cooking Spray.
2. In a bowl, whisk together all of the dry ingredients. Set aside.
3. In your stand mixer with a paddle attachment, stir together eggs, molasses, and vanilla until well combined. Slowly add the flour mixture and mix until it forms a doughy ball.*
4. Flour work surface and transfer dough to the surface.
5. Divide dough in half and form each half into a fat log about 10 inches by 2 inches. (For an idea of how it should look - see photo here Miss In the Kitchen):
6. Place logs about 4 inches apart on the baking sheet and bake for 30-40 minutes, the surface will spring back when gently touched. Let cool 10-15 minutes.
7. Once cooled, move log from baking sheet to cutting board. With a serrated knife, cut log into 3/4 inch slices on the diagonal. Place slices back on parchment lined pans, cut sides down. Repeat with second log.
8. Bake 10-15 minutes, flipping biscotti over half way through. The baking time depends on how dry you like your biscotti. Longer baking time (15 min.) makes a harder, crunchier biscotti.
9. Let biscotti cool on a wire rack.
For the Glaze: