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?
Gingerbread Biscotti
Yield: About 2 dozen biscotti
Ingredients
- 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
Directions
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
These were so good! I ate all of the ones you sent in two days. hehe.
Looks absolutely wonderful.
Merry Christmas and a Happy New Year to you and yours!
No doubt these will truly satisfy when you get a craving for gingerbread! Sometimes biscotti can be bland, but I am sure with all that ginger in there this is not the case with these. Thanks for sharing this great recipe-yum!
I find most biscotti has nuts, to which I am allergic, so I’m really excited that your recipe is nut-free! The 3 types of ginger you use here is very creative and sounds increcible. This would definitely be a tasty accompaniment to my black cup of joe!