Perfectly Spiced Gingerbread Biscotti delivers a Pleasantly Warm Scent of the Holidays. With just enough Espresso Glaze and Eggnog Drizzle to give this crunchy cookie a little sweetness.
- 3 1/4 cups (390 grams) all-purpose flour
- 3 teaspoons (12 grams) baking powder
- 1 1/2 teaspoons (4 grams) ground ginger
- 1 teaspoon (2.5 grams) ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup (113 grams) unsalted butter, softened
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (110 grams) dark brown sugar
- 1/2 cup (165 grams) dark molasses
- 2 large eggs (110 grams)
- shortening or baking spray for greasing
- 1 cup (115 grams) powdered sugar
- 2 teaspoons (12 grams) eggnog
- 1 teaspoon (5 grams) freshly brewed espresso
- 1 teaspoon (5 grams) pure vanilla extract
- 1/4 cup (29 grams) powdered sugar
- 1/2 teaspoon (6 grams) eggnog
- 1/4 teaspoon pure vanilla extract
- Heat oven to 350°F (175°C). On a large cookie sheet, line with parchment paper or a silicone mat.
- In a medium bowl, whisk together flour, baking powder, ginger, cinnamon, allspice, cloves and salt; set aside.
- In a large bowl, using an electric mixer fitted with a paddle attachment on medium speed, beat butter and sugar until light and fluffy. Add molasses and eggs, continue to mix until smooth. Stir in flour-mixture one cup at a time until just combined and begin to take the shape of dough.
- Grease hands with shortening. Divide dough evenly in half for larger biscotti. For smaller biscotti, divide dough into 4 parts and place onto the prepared cookie sheet. Shape each part into a flattened rectangle with rounded ends. Do not cut loaves.
- Bake for 10 to 15 minutes and while leaving the oven on, check that the loaves still hold their shape. If reshaping is needed, carefully pull out the baking tray and use a butter knife to push the sides of the loaves to reshape back to the rounded rectangular shape. Bake for another 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Over a wire rack, allow loafs to cool for 15 minutes.
- Using a sharp serrated knife, cut each loaf crosswise into 1/2-inch slices. Flip slices cut side down onto cookie sheet. Bake for 10 minutes, flip cookies over and bake again for another 10 minutes or until dry to the touch.
- ESPRESSO GLAZE: In a small bowl, mix powdered sugar, eggnog, espresso and vanilla until smooth. If glaze is too runny, add more powdered sugar 1 teaspoon at a time. If glaze is too thick, add more eggnog 1 teaspoon at a time until the desired consistency is created. Using a pastry brush, dip brush into the glaze, drip off excess and diagonally paint strokes across the center of the biscotti. Allow it to dry for about 10 minutes before drizzling with eggnog glaze.
- EGGNOG GLAZE: In a separate small bowl, mix powdered sugar, eggnog and vanilla until smooth. Pour glaze into a corner of a small plastic sandwich/snack bag, seal and push glaze to one corner. Using scissors, snip the corner and drizzle crosswise over the espresso glazed portion of the biscotti. Allow to dry completely and ENJOY!
- Cuisine: Italian
Keywords: gingerbread biscotti, biscotti cookies