Gingerbread Biscotti

We’ve made it past the Thanksgiving hump and now we’re in a dead sprint towards Christmas. That means bye bye pumpkin, HELLLLL-OOO all things peppermint and gingerbread!

I just love the warm spiciness of gingerbread. Why should we only celebrate its deliciousness at the holidays? I say we make gingerbread a year round deal! Who’s with me? We should be free to dip these bicotti in our coffee in April if we feel so inclined! I say let’s start a revolution! Gingerbread for all!

Okay maybe I’ve just had a bit too much coffee lately. But I can’t help it! I find myself brewing cup after cup just so I can indulge in another biscotti. They’re addictingly good with their gingery punch. I just can’t get enough. Maybe I will start that revolution. Cause I don’t want to enjoy these just once a year!

Biscotti are the perfect holiday sharing cookie. Wrap them up with a bag of delicious coffee and a nice mug, and you've got the perfect gift for the person on your list that's got you stumped. They'll stay delicious for awhile, go ahead and make a big batch to share and ship this holiday! (or beyond!)

We're almost halfway through the 12 Cookies of Christmas now!

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Gingerbread Biscotti
From Fine Cooking: Cookies 2012 Magazine
Makes 24 cookies



2 ¼ cups all purpose flour
1 ¼ cups packed brown sugar
1 ¼ teaspoon baking powder
¼ teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
¼ cup molasses
2 large eggs
2 teaspoons finely grated orange zest (from 1 orange)

1. Preheat oven to 350F. Line baking sheets with parchment paper or silicone liners; set aside.
2. In the bowl of an electric mixer, whisk together flour, brown sugar, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt until well combined. In a small bowl or measuring cup, whisk together molasses, egg, and orange zest until well combined. With mixer on low, gradually add in egg mixture, scraping down the sides and bottom of the bowl as needed, until dough comes together in large clumps, about 1 to 2 minutes.
3. Turn dough out onto a clean work surface. Divide dough in half and shape each half into a log about 10 inches long and 2 inches wide. (If dough is sticky, lightly flour your hands to help shape.) Transfer logs to prepared baking sheets. Bake, rotating pans halfway through, until tops are cracked and spring back when pressed lightly, about 30 to 35 minutes. Remove from oven and transfer to a wire rack until still slightly warm, but cool enough to handle, about 20 minutes.
4. Gently transfer logs to a cutting board. Using a serrated knife, cut each log diagonally into ¾-inch wide slices. Return slices to baking sheets, placing them cut side up. Bake an additional 10 minutes for slightly chewy biscotti, or up to 20 minutes for extra crunchy. Remove from oven and transfer to wire racks to cool completely.