Tuesday, November 18, 2008

Gingerbread Biscotti

I'm no fan of cold weather and we've been getting our share of it lately as this picture shows. My way of coping with it is to make a cup of hot tea, light a fragrant vanilla or pumpkin pie spice candle in the kitchen and crank up the oven to make some delicious biscotti (so I can dip it into my tea, of course). Some might call it hibernation. I've had this recipe in my files for a while and have finally gotten around to trying it. I've found that I keep a neater kitchen when I'm baking by gathering my ingredients ahead of time. Below is a photo of my mise-en-place. There are very few ingredients in biscotti - this one has just a few more than normal because of the added molasses and spices.

Don't these just beckoned to be dipped?

So Old Man Winter - bring it on! - because I'm armed and ready (to bake)! Just don't make me step outside!

Gingerbread Biscotti

From Southern Living Christmas 2006

1/2 cup butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
1/4 cup molasses
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp salt
1/2 cup almonds

Preheat oven to 350. Cream butter and sugars together in a large bowl. Add eggs, one at time, beating well between additions. Add molasses and mix well. In another bowl, combine all of the dry ingredients except the almonds. Add to the egg mixture and beat just until combined. Stir in almonds. Divide the dough in half. On a cookie sheet lined with parchment or Silpat liner, make two flattened logs approximately 2 inches wide and 1 inch high. Use water-dampened or floured hands if dough is too sticky to form the logs. Bake for about 25 minutes. Remove from oven and cool 10 minutes. Reduce oven temperature to 300. Transfer the logs to a cutting board (don't slice on the Silpat) and slice the logs on a diagonal at 1 inch intervals with a large serrated knife. Place the slices, cut side down, back onto the cookie sheet and bake 10 minutes on each side. The biscotti will become more crispy as they cool. Store in an airtight container.

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