I mentioned in the previous post with the recipe for Vanilla Biscotti that I had not made biscotti 20+ years. The reason I didn't make biscotti for so long is because it was my one few baking failures that I could not save. It was a frustrating experience, but finally gave it another go and now wonder what took me so long. After the success with the Vanilla Biscotti, I now have the confidence to try other variations. First up, Gingerbread Biscotti. I think this one turned out even better than the Vanilla Biscotti!
Gingerbread Biscotti
6 tablespoon butter*
2/3 cup sugar
2 tablespoons molasses
1 teaspoon vanilla extract
2 large eggs*
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon allspice
1/8 teaspoon nutmeg
1/2 cup Ghirardelli White Vanilla Flavored Melting Wafers or white chocolate chips, melted
*Note: Let butter and eggs stand at room temperature for about 30 minutes before starting baking prep. Butter should not be completely softened.
Instructions:
1. Preheat oven to 350ºF. Line a 18"x 13" baking sheet with parchment paper; set aside.
2. In a medium-size mixing bowl, whisk together flour, baking powder, salt, and spices; set aside.
3. In a medium-size mixing bowl, beat together the butter, sugar, molasses, and vanilla until smooth and creamy.
4. Beat eggs into the butter mixture, the batter may look a but curdled. Add flour mixture and, with mixer set on low, mix until smooth. The dough will be a little sticky.
5. Place the dough onto a kitchen scale and divide the dough in half or place the prepared baking sheet and divide the dough in half just by eyeing it. Shape dough into two 9 1/2"x2" logs about 3/4" high. Smooth the top and side of the logs with a wet spatula or bowl scraper.
6. Bake the dough in preheated oven for 25 minutes; remove from oven.
7. Using a spray bottle filled with room temperature water*, lightly spray the tops and sides of the logs. This will make slicing the biscotti easier and less crumbling. Reduce the temperature of the oven to 325ºF
8. Let the baked logs sit for 5 minutes, then using a serrated knife, cut the logs crosswise into 3/4" slices. Alternatively, the logs can be cut diagonally for longer, but fewer, biscotti. Be careful to cut straight down, or else you will have uneven slices that may topple while baking.
9. Return the biscotti flat edge down onto the prepared baking sheet. Return the biscotti to the oven and bake 20-25 minutes, or until they feel very dry and start turning light golden brown. They may feel slightly soft and moist in the very center if breaking one open for testing, but they will continue to dry out while cooling.
10. Transfer biscotti from baking sheet to cooling rack; cool completely. When completely cooled, drizzle with melted vanilla wafers or white chocolate. Store in an airtight container at room temperature for up to 2 weeks.
*For the biscotti pictured I could not find my spray bottle, so I dampened a paper towel, squeezed out excess water, then laid it over the biscotti logs and pressed lightly. This worked just as well as spraying the biscotti logs.
Pour a cup of hot cocoa or coffee and enjoy!
