Monday, September 17, 2012

Gingerbread Biscotti


Now that the leaves are turning yellow (yikes!) and cute boots are back in style (yay!) it is prime time for some fall desserts.  Cinnamon, nutmeg, cloves, all of those flavours are perfect for the cooler weather that is creeping up on us.  Speaking of fall boots, those are one of my 'pre' maternity items I can still wear! Woohoo! I love boots!



For the last couple years I have been making this Gingerbread biscotti, but it always seems to disappear before I get a chance to share it with you! The original recipe was found on allrecipes.com, but I find that each time I make it I continue to tweak the amount of spices I use to go with our personal preferences.



I also like to keep the biscotti just slightly soft in the middle, that way you can enjoy it every time you feel like grabbing a piece! 



This stuff holds up really well to being packaged, so it is great to add to holiday gifts or share with some friends.  You can also dip it in some glaze to jazz it up for gifts too.



The original recipe is from allrecipes.com, and makes about 2 - 3 dozen biscotti (it depends on how thick you cut your pieces).

Gingerbread Biscotti

  • 1/3 cup vegetable oil
  • 1 cup sugar
  • 3 eggs
  • 1/4 cup molasses
  • 2 1/4 cups flour
  • 1 cup whole wheat flour
  • 1 tbsp baking powder
  • 1 tbsp ground ginger
  • 3/4 tbsp ground cinnamon
  • 1/2 tbsp ground cloves
  • 1/4 tsp ground nutmeg
  1. Cover a cookie sheet with parchment paper and preheat your oven to 375 F
  2. In a large bowl, mix together the oil, sugar, eggs, and molasses
  3. In a second bowl, whisk together the flours, baking powder, ginger, cinnamon, cloves, and nutmeg
  4. Add the dry ingredients to the wet, and mix until a stiff dough forms
  5. Divide the dough into two pieces, and roll each piece into a roll the length of the cookie sheet
  6. Flatten each roll with your hands until about 1/2 inch thick
  7. Bake for 25 minutes, and then remove from the oven and let cool
  8. When cool, carefully cut it diagonally into 1/2 inch thick slices  and place each slice back onto the cookie sheet
  9. Bake for about 5 - 8 minutes on each side, or until dried as much as you like
  10. When cool, you can dip it into a simple glaze or leave it as is. Either way this is delicious!
  11. Enjoy!
What to do with the end pieces? Eat them to hide the evidence of course!

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