Let me start off by saying I'm not a huge gingerbread cookie person and I never have been. Over the years though, I have fallen in love with the brand Nonni's, which makes a variety of biscotti's. Like so many items this year, I was not able to find Nonni's Gingerbread Biscotti sold in a store near me, so I decided to try to make homemade Gingerbread biscotti! This Gingerbread biscotti recipe has all the spices found in gingerbread and is so delicious that I will be adding it to my cookie baking list every year now! This gingerbread biscotti pairs perfectly with coffee or tea and tastes like Christmas in a cookie.
Ingredients
Gingerbread Biscotti
¼ cup unsalted butter (room temperature)
¼ cup granulated sugar
2 tablespoon brown sugar
½ tablespoon ground ginger
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground clove
1 egg
1 ½ tablespoon molasses (I'm using the brand Grandma's)
1 ¼ cups flour
1 teaspoon baking powder
½ tablespoon of milk
I refer to the ground cinnamon, ginger, nutmeg, and cloves as the spices.
Glaze
½ cup of confectioners sugar
1 tablespoon of milk
Directions
1. Preheat the oven to 350 degrees. Cream butter, brown sugar, and granulated sugar together in a hand or stand mixer. Add in the egg, molasses, ground cinnamon, ground nutmeg, ground cloves, ground ginger, and baking powder and mix until all the ingredients are fully combined.
2. Start adding the all-purpose flour in small increments to the mixture. Scrape down the bowl as needed with a spatula and continue adding the all purpose flour into the mixture.
3. Transfer the dough to a baking sheet with wet fingers tips (this helps the dough not stick to your hands since its extremely sticky). Create a 1-inch thick rectangle shape as long or wide as you want since you will be cutting the dough on an angle to create the biscotti slices.
4. Once the dough is shaped in a rectangle, use a pastry brush and paint some milk to the top and sides of the dough.
5. Bake for 20 minutes in a 350°F preheated oven and remove the tray from the oven and let it sit on the counter for 10 minutes to cool.
6. Turn the oven temperature down to 325°F and transfer the biscotti loaf to a cutting board. Cut the biscotti loaf on an angle to create the individual biscotti slices and transfer them back to a baking sheet, laying one side down on the pan and bake for another 10 minutes. Flip the biscotti's over to the other side and bake for another 7-12 minutes. Depending on how soft or crispy you would like these biscotti's to be. You will get a softer biscotti baking at 7-8 minutes and a harder biscotti baking at 10-12 minutes.
Glaze
1. Mix powdered sugar and milk together in a bowl and whisk together until it reaches the desired consistency you would like it to be. Add more powdered sugar for a thicker glaze or more milk for a thinner glaze.
2. Add the glaze to a small sandwich bag and cut a small hole in one of the corners of the bag. Drizzle over cooled biscotti.
Other Videos to Watch!
Vanilla Biscotti- [ Ссылка ]
Pumpkin Spice Biscotti- [ Ссылка ]
Peppermint Patties- [ Ссылка ]
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Kitchen Aid Stand Mixer- [ Ссылка ]
Spatulas- [ Ссылка ]
Cutting Board- [ Ссылка ]
Song: Christmas Day Sale by DJ Denz The Rooster
Gingerbread Biscotti Recipe
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