Gingerbread Biscotti

... And here's the other cookie selection for the 2010 holiday season...

Gingerbread Biscotti

2 1/4 flour

1 1/4 cups dark brown sugar

2 - 4 Tbsp ground ginger (I like more)

1 1/4 Tbsp baking powder

1 Tbsp cinnamon

pinch of salt

1/4 tsp nutmeg

1/4 tsp baking soda

1/4 cup molasses

2 eggs

Add all of the dry ingredients to your mixer bowl.  Start the mixer going on low and then start adding the molasses and then the eggs.  Mix until well combined.  If you are not using a mixer, you may want to use your hands as this dough in very heavy.  Divide the dough in half and form each half into a log about a foot long.  Place on Silpat- or parchement-lined cookie sheets and bake in a 350F oven for about 30 minutes.

 

Cool on a wire rack for at least 15 minutes (or cool completely and place entire log in freezer to bake and a later date).  Slice logs diagonally about 1/2" thick.  Lay on cookie sheet and put into 300F oven for 8 - 10 minutes, flip cookies then bake an additional 8 - 10 minutes (longer equals crunchier).

 

Yum yum.  Reminiscent of those gingersnaps you used to be able to buy in the big brown bag, which I loved and reminds me of my childhood.  Perfect with your afternoon tea or hot chocolate.  Also an excellent gift.

 

Cheers!