Gingerbread Biscotti
Submitted by Anna Guo from Corn Belt Energy Corporation
Ingredients:
– 84g Unsalted butter
– 90g Sugar
– 1/2 tsp Cinnamon
– 1/2 tsp Ginger
– 1/2 tsp Allspice
– 1/4 tsp Nutmeg
– A pinch Cloves
– 1/2 tsp Salt
– 4 tbsp Molasses
– 2 Eggs
– 1 1/2 tsp Baking powder
– 240g All-purpose flour
– 86g White Chocolate
Directions:
1. Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
2. In a medium bowl, beat together the butter, sugar, spices, salt, and baking powder until light and creamy.
3. Add the eggs and molasses to the butter mixture and beat to combine. The mixture may appeared curdled.
4. Turn your mixer to low speed and gradually add the flour, forming a wet, sticky dough.
5. Divide the dough into two equal portions and transfer to the respective baking sheets. Form each portion into a 9 1/2″ x 2′ log, about 3/4 of a inch tall. Smooth any lumps on the top or sides of the log.
6. Bake for 25 minutes. Remove from the oven.
7. Reduce the oven temperature to 325 degrees Fahrenheit.
8. Let the biscotti cool for five minutes before gently using a serrated knife to slice each log crosswise into 1/2″ to 3/4″ inch slices. Alternatively, you can slice the biscotti on a diagonal for longer pieces.
9. Lay the slices on the baking sheet and return to the oven for 15-20 minutes, or until crispy. The centers of the biscotti will still be slightly soft in the middle, but will harden as they cool.
10. Remove the biscotti from the baking sheet and place on a cooling rack.
11. While the biscotti are cooling, melt the chocolate. Set aside.
12. Once cooled, dip one side of the cookies into the melted chocolate. Let the excess drip off.
13. place the dipped biscotti back onto the baking sheets and let the chocolate harden.
14. Store the biscotti in an airtight container for up to 2 weeks. They are best dipped into coffee as a dessert or snack.
