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!