Gingerbread Biscotti
With school fully back in swing, I’m all ready for fall (even though the temps still tell me otherwise). And with the onset of fall, football, and (hopefully) crisper weather in the air, my baking is ready for some heartier flavors as well. This is the time of year to pull out spices such as ginger, cinnamon, and cloves as well as that jar of molasses that’s been hanging out in the back of your pantry. And I’ve got the perfect recipe in which to try all those wonderful fall-like flavors: gingerbread biscotti.
These guys are perfect along with your cup of coffee in the morning, or a mid-day snack (or a light dessert). They’d also make a great homemade gift if you want to welcome a new neighbor or make a good impression on your kid’s teacher. 🙂
They’re really easy to make too. This was my first biscotti recipe I ever made, and it was fun to try something different. I did adjust the spices a bit to my liking, so definitely feel free to play around with the recipe. I’m not a big nutmeg fan, so I omitted that completely. Just add the spices and amounts you like!
After you bake the dough and slice it diagonally, you simply put each slice on its side and stick it back in the oven to toast the side. After about 5-7 minutes, you flip each piece over and toast the other side.
I dipped/drizzled some melted white chocolate on these for an added layer/flavor. I love how rustic they look!
Their crispness make them the perfect accompaniment to your cup of coffee or tea. Just dunk away and savor the yummy flavors of fall. (Also good with milk, as tested by my boys 🙂 )
- 1/3 cup Golden Barrel Coconut Oil
- 1 cup white sugar
- 3 eggs
- 1/4 cup Golden Barrel Supreme Baking Molasses
- 3 1/4 cups all-purpose flour
- 1 Tbsp baking powder
- 1 1/2 Tbsp ground ginger
- 3/4 Tbsp cinnamon
- 1/2 Tbsp ground cloves
- 1/4 tsp ground nutmeg
- 1 cup white chocolate chips
- 2 tsp Golden Barrel Coconut Oil
- Preheat the oven to 375 degrees F. Grease a cookie sheet.
- In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flour, baking powder, ginger, cinnamon, cloves, and nutmeg. Slowly add dry ingredients into egg mixture, adding a little at a time, until everything is incorporated. Don't overmix. Dough will be thick.
- Divide dough in half, and shape each half into a roll on greased cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
- Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool slightly.
- When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on its side on the cookie sheet, and bake an additional 5-7 minutes per side, or until toasted and crispy.
- Melt white chocolate chips in double boiler over stove top (or use microwave). Add coconut oil and stir until melted. Dip flat bottoms of biscotti in chocolate and drizzle on top. Set on waxed paper until cool and chocolate is firm.
Adapted from allrecipes.com
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