RECIPE: Simple Gingerbread Biscotti
A great seasonal treat, perfectly matched to a hot cup of cocoa or coffee.
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The first edition of Recipe Swap features a simple gingerbread biscotti. Who doesn't love gingerbread around the holidays? Biscotti tends to be a breakfast food around our house, and we try to make healthier versions with less sugar and more nuts and dried fruits. This recipe might not be the healthiest version, but is definitely an incredible cookie to dip in your pumpkin spice coffee or hot cocoa!
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground ginger
- 2 tablespoons pumpkin pie spice
- 1/3 cup sugar
- 1/4 cup molasses
- 1/2 cup (1 stick) unsalted butter, room temperature
- 11/4 teaspoon salt
- 2 large eggs
- 2/3 cup chopped dates or raisins
- 12 ounces white chocolate
Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Mix the flour and baking powder, cinnamon and pumpkin pie spice in a medium bowl to blend. Using an electric mixer, beat the sugar, molasses, butter and salt in a large bowl until smooth. Beat in the eggs one at a time. Add the flour mixture and beat until blended. Stir in the dried fruit.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log diagonally into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
In a saucepan, heat the white chocolate over a low to medium stovetop with 1 teaspoon of water, adding more if mixture clumps. Oil may also be used if chocolate is clumping. When chocolate melts drizzle over biscotti's or dip one end in the chocolate and return to pan to cool. Refrigerate until the chocolate is firm, about 35 minutes.