This Gingerbread Biscotti with molasses is lightly sweetened and full of flavorful warming spices. Cozy gingerbread spices are at their best baked into crunchy biscuit cookies and served with a hot mug of coffee!
3 large eggs
1 cup sugar
1/4 cup molasses
2 1/4 cup all purpose flour
1 cup whole wheat flour
1 tbsp baking powder
1 1/2 tbsp ground ginger
1 1/4 tsp ground cinnamon
1 1/2 tsp ground cloves
1/4 tsp freshly grated nutmeg
1/3 cup White Chocolate Chips
red and green colored sprinkles
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, beat together oil, eggs, sugar and molasses until combined.
- In a separate bowl, whisk together the flours, baking powder, ginger, cloves, cinnamon and nutmeg.
- Gradually add the flour mixture to the wet mixture until a stiff dough forms.
- Divide the dough in half.
- On a lightly floured surface, roll each half of the dough into a log the length of your cookie sheet (about 18 inches).
- Place the logs on the baking sheet.
- Use your hand to pat down the dough until it is 1/2 an inch thick.
- Bake for 25 minutes.
- Remove biscotti logs from the oven and let cool slightly, just until the dough is cool enough to handle (about 5 minutes).
- Use a serrated knife to cut biscotti logs into 1/2 inch thick slices.
- Flip the biscotti slices on their side with one cut end up and one cut end down.
- Return to the oven and bake for 5 - 7 minutes.
- Flip the biscotti and bake for another 5-7 minutes or until the cookies are hardened.
- Allow to cool completely before dipping in melted chocolate.
- Prepare a work surface or room temperature cookie sheet with a sheet of parchment.
- In a small microwaveable bowl, melt the white chocolate chips for 30 seconds.
- Stir well, and heat for additional 10 second increments, stirring in between until chocolate is melted and completely smooth.
- Dip one end of each cookie into the white chocolate and place onto the parchment-lined surface. Decorate with colored sprinkles.
Recipe: 365 Days of Baking
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