Gingerbread Biscotti
17 Dec
I was recently contacted by Naomi of Joy’s Teaspoon about creating a few recipes using their tea and spices, and I am happy to announce the the first is here just in time for some last-minute holiday baking.
I made these gingerbread biscotti using Organic Madagascar Cinnamon and Organic Ginger Powder. They were paired with a fantastic English Breakfast blend, which was just a bit spicier than I’m used to. To add a bit more sweetness to the mix, I included a cranberry/white chocolate variation.
1/2 cup granulated sugar
1/4 cup butter
1/4 cup molasses
1 egg
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking powder
2 teaspoons ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 cup dried cranberries, chopped (optional)
1/4 cup white chocolate chips (optional)Preheat oven to 350* and line a sheet pan with parchment paper.
Cream together butter, sugar, and molasses until light and fluffy.
Add egg and vanilla, mix until fully incorporated.
In a small bowl, sift together flour, baking powder, and spices.
Add dry ingredients to wet mixture, a little at a time, until combined.At this point, I took out half the dough, and gently mixed in the cranberries to the remaining half. (You can skip this step, or make the entire batch with cranberries, using about 1/2 cup.)
Make two logs, about ½ inch thick and four inches wide. Bake at 350* for about 15-18 minutes, or until slightly golden on the edges.
Allow to cool, then cut on the diagonal, creating roughly 1/2 inch slices. Turn the slices on their sides, and bake for another 15 – 18 minutes, until crisp.
If using the white chocolate, melt in the microwave or over a double-boiler, and using a pastry bag or parchment cone, pipe a thick line onto one side of the biscotti.
Makes about 2 dozen biscotti.
I saw this on Joy’s Teaspoon’s blog and I cannot wait to try them. They look great but seem like something a novice baker like me can handle
I just love your site!
Ahh that looks good. I tried gingerbread for the first time recently, loved it! Never tried biscotti though. It looks delicious
Oh, please-please-please tell me you plan on doing something with Joy’s Lemon Zest in the near-ish future. That just screams “DESSERT TEH S**T OUTTA ME!”
Or…maybe I’m just hearing voices again.
Ha. I’ll keep that in mind. I’m working on something a bit more savory for them at the moment, but that does sound like a good possibility.
I made gingerbread men last year for Christmas, and they were brilliant. Gingerbread biscotti, that definitely sounds like something I’d have to try!
Spice all the way – I’d ramp it up for my own version!
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