Since the success of my first batch of biscotti (white chocolate dipped cranberry biscotti)… I have come to the conclusion that it is one of the simplest cookies to make.
Although my friends at Jen’s Just Desserts don’t agree with me. She thinks they are too time consuming. Which… I could possibly agree with if I were making enough for a cafe or restaurant… because you have to bake them twice. But let’s be honest here. The dough, it’s not that difficult to make. And baking twice? Ok… big deal. I’m a home baker. It’s not that big of an issue for me.
And if we’re really being honest here. These biscotti that I have made are really so impressive looking that I don’t mind the extra step of baking twice!
Of the two I’ve made so far… these gingerbread are my favorite to dip in my morning cup of coffee. Crisp and full of flavor… the gingerbread and my coffee mixed together is so perfect, I think I may be making biscotti every week to have as my mid morning snack with my coffee! YUM!
- 4 Tbsp unsalted butter, room temperature
- 1 cup sugar
- 2 eggs
- 1 egg white
- 1/2 cup molasses
- 3 cups flour
- 1 Tbsp baking powder
- 1 Tbsp cinnamon
- 1 tsp ginger
- 1 tsp cloves
- 1/2 tsp nutmeg
- 1 cup powdered sugar
- 1/2 tsp cinnamon
- 3-4 Tbsp heavy cream
- Preheat oven to 375 F degrees. Line cookie sheet with parchment paper.
- In the bowl of a stand mixer, beat the butter and sugar until fluffy.
- One at a time, add the eggs until combined.
- Add the molasses and mix until smooth.
- In another bowl, sift together the flour, baking powder and spices.
- Add the flour mixture to the bowl with the wet ingredients and mix until combined. Dough will be sticky.
- Form the dough into a long rectangle, approximately 10 inches long and about 4 inches wide. I used an offset spatula to help spread and shape the dough. (Really, shape it as wide and as long as you like. I wanted long cookies, so I made mine wider.)
- Bake about 25 minutes or until top and bottom are golden brown. Remove, transfer to wire rack and allow to cool about 15 minutes. (If the bottom isn’t too brown, you could leave it on the cookie sheet to cool. Remove it if it’s already brown.)
- Transfer to a cutting board and slice into 1/2″ slices. Lay each slice on it’s side and place back on the cookie sheet.
- Bake for 10 more minutes or until golden.
- Remove and cool completely on a wire rack.
- Whisk together the powdered sugar, cinnamon and heavy cream until smooth. Add enough cream until you have a consistency you can drizzle over the biscotti.
- Once the biscotti has cooled, drizzle the glaze over the top. Allow glaze to set up before serving.