Gingerbread Biscotti

December 7, 2012 by Leave a Comment

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!

Enjoy!

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Gingerbread Biscotti

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 2 hours

Yield: 12-15 biscotti

Ingredients

    Biscotti
  • 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
    • Glaze
  • 1 cup powdered sugar
  • 1/2 tsp cinnamon
  • 3-4 Tbsp heavy cream

Instructions

    Biscotti
  1. Preheat oven to 375 F degrees. Line cookie sheet with parchment paper.
  2. In the bowl of a stand mixer, beat the butter and sugar until fluffy.
  3. One at a time, add the eggs until combined.
  4. Add the molasses and mix until smooth.
  5. In another bowl, sift together the flour, baking powder and spices.
  6. Add the flour mixture to the bowl with the wet ingredients and mix until combined. Dough will be sticky.
  7. 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.)
  8. 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.)
  9. 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.
  10. Bake for 10 more minutes or until golden.
  11. Remove and cool completely on a wire rack.
    12. Glaze
  12. 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.
  13. Once the biscotti has cooled, drizzle the glaze over the top. Allow glaze to set up before serving.
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White Chocolate Dipped Cranberry Biscotti

December 7, 2012 by 5 Comments

There are two things you don’t know about me.  1) I’ve never had biscotti.  2) I’ve never made biscotti.

I know.  I’m weird.  I mean, for a girl who drinks so much coffee you’d think that I’d have biscotti all the time.  Nope.  I guess it’s probably because the only biscotti I’ve ever really seen is full of nuts.  And well, I’m allergic to nuts.

This season though, I’ve been seeing all kinds of recipes pops up for biscotti that didn’t include nuts.  Cinnamon sugar, gingerbread (in the picture above), chocolate peppermint and this one… White chocolate dipped cranberry biscotti.

The recipe I’m using is inspired by a recipe I found on What Gaby’s Cooking.  She uses dried cranberries, but since I only had fresh berries, I used those.

Dipped in the white chocolate, this biscotti is a perfect treat to go with my coffee!

I also made Gingerbread Biscotti and have two more delicious flavors planned to make in the coming days!

Enjoy!

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White Chocolate Dipped Cranberry Biscotti

Ingredients

    Cranberries
  • 250g fresh cranberries
  • 1/4 cup cranberry juice
  • 1/4 cup sugar
    • Biscotti
  • 2 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp lemon zest
  • 3/4 cup sugar
  • 1/2 cup unsalted butter, room temperature
  • 2 eggs
  • 2/3 cup cranberry mixture
  • 1/4 cup flour
  • Sugar in the Raw
  • 1 cup white chocolate chips, melted for dipping

Instructions

    Cranberries
  1. In a medium pot over med-high heat, combine the cranberries, sugar and juice.
  2. Heat until simmering. The berries will begin to pop and split. Stir occasionally.
  3. Reduce to med-low heat and continue to cook until the berries have just begun to reduce. You want the berries to reduce by about a 1/3 with most of the berries still whole.
  4. Remove from heat, strain out as much juice as you can and allow to cool.
    5. Biscotti
  5. Preheat oven to 350 F degrees. Line large cookie sheet with parchment paper.
  6. Sift together the 2 cups flour, baking powder and salt.
  7. In the bowl of your stand mixer, press the lemon zest into the sugar... releasing the oils of the lemon into the sugar. Press the zest until the sugar becomes fluffy and fragrant.
  8. Add the butter and cream together for about 3-4 minutes.
  9. Add the eggs one at a time and mix until just combined.
  10. Add the flour mixture and mix on low until all the flour has been absorbed. Do not over mix.
  11. Fold in the strained cranberries and additional 1/4 cup flour. Mixture will be VERY sticky... the additional 1/4 cup of flour should help with this.
  12. 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.)
  13. Sprinkle Sugar in the Raw over the top of the dough.
  14. Bake about 35-40 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.)
  15. 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.
  16. Bake for 15-20 more minutes or until golden.
  17. Remove and cool completely on a wire rack.
  18. Melt the white chocolate and spread it on the bottom of each cookie using an offset spatula or knife. Set on wax paper to until hard.
  19. Serve with coffee to your friends or give as gifts!
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