Wednesday, December 8, 2010

Gingerbread Biscotti - A MUST!

Oh these turned out even better then the Pumpkin Biscotti! - the baking time on these were better to get the right crispiness. These are gonna make great add on gifts wrapped in cello bags - Oh the Holidays...
Gingerbread Biscotti

1/2 cup butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 Tblsp ground ginger
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
2 eggs
3 Tblsp mild molasses
2 1/2 cups all-purpose flour
2 tsp baking powder

Heat oven to 350*F. Combine butter, sugar, brown sugar, ginger, cinnamon, nutmeg and cloves in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs; continue beating until well mixed. Add molasses; continue beating until well mixed. Reduce speed to low; add flour and baking powder. Beat until well mixed.

Divide dough in half. Shape each half into 12-inch log on lightly floured surface . Place logs 3 inches apart onto lightly greased large cookie sheet. Flatten logs slightly.

Bake for 22-25 minutes or until tops are cracked and logs are golden brown. Remove from oven; cool 15 minutes on cookie sheet. Reduce oven temp to 325*F.

Carefully place logs onto cutting surface. Cut into 1/2 inch diagonal slices with serrated knife. Place cut-side down onto ungreased cookie sheets. Return to oven. Bake 9 min's; turn slices over. Continue baking 5-7min's or until dry and crisp. (After turning I baked them for another 9 min's) 
Cool Completely.


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