One of my favorite spices is ginger and one of the most synonymous treats with Christmas are gingerbread cookies. These gingerbread biscotti are just a little twist on the classic cookie. In the dunkable, coffee-friendly form. There’s three types of ginger in these spicy bad boys- powdered ginger, crystallized ginger, and fresh ginger, which makes the ginger flavor extra-prominent and extra-delicious in a hot cup of coffee.
I didn’t always love gingerbread and I didn’t always love plain, black coffee. I guess that’s one of the nice things about being a grown up now- appreciating grown up foods. I sure do miss those 2 week Christmas breaks though. Ahh… the joys entering the”big kid” world.
It’s hard to believe Christmas is this Sunday. Is all your baking and shopping done?
Yield: About 2 dozen biscotti
- 2 stick (1 cup) unsalted butter, softened
- 1 1/2 cup packed brown sugar
- 4 tbsp molasses
- 4 eggs
- 4 1/2 cup flour
- 4 tsp fresh grated ginger
- 3 tsp baking powder
- 1/2 tsp salt
- 4 tbsp ground ginger
- 2/3 cup chopped crystallized ginger
Preheat oven to 325 degrees.
Cream butter and brown sugar together until light and fluffy. Add eggs one by one, beating after each egg. Gradually add in the molasses. Mix well.
In a separate bowl, whisk together the flour, baking powder, salt and powdered ginger. Add to wet ingredients and then stir in the fresh ginger and crystallized ginger.
Form two logs of dough (each log should be about 12 inches long and 3 inches wide) on a lined sheet tray. Bake logs for 35-40 minutes. Remove from oven and let cool for 5 minutes.
Carefully slice logs into biscotti and then turn each biscotti over on it’s side and continue to bake for another 10-12 minutes. Let cool completely on a cooling rack. Store in an airtight container.
Source: Slightly adapted from Eat, Live, Run