Gingerbread Biscotti

Name: Gingerbread Biscotti
Prep time: 2 h 20 min
Cook time: 40 min
Total time: 3 h
Yield: 30 cookies, 30 serving(s)
Ingredients: 3/4 cup crystallized ginger; 2 tablespoons ground ginger; 1/2 teaspoon ground allspice; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 cup sugar; 1/2 cup brown sugar, packed; 6 tablespoons butter, softened; 2 eggs; 1/4 cup light molasses; 2 3/4 cups flour; 1 1/2 teaspoons baking powder; 1 egg white; 1 teaspoon water; 4 teaspoons sugar, larger crystals, if possible

Submitted by angelak

"There are several other ginger or gingerbread biscotti recipes out there, but this one does not have nuts. I had good results with whole wheat pastry flour. The egg wash and sugar coating really adds an extra sparkle for a holiday treat! These make a great gift."

Download

Ready In:: 3hrs
Ingredients:: 15
Yields:: 30 cookies
Serves:: 30

ingredients

³⁄₄ cup crystallized ginger
2 tablespoons ground ginger
¹⁄₂ teaspoon ground allspice
¹⁄₂ teaspoon ground cinnamon
¹⁄₂ teaspoon ground nutmeg
¹⁄₂ cup sugar
¹⁄₂ cup brown sugar, packed
6 tablespoons butter, softened
2 eggs
¹⁄₄ cup light molasses
2 ³⁄₄ cups flour
1 ¹⁄₂ teaspoons baking powder
1 egg white
1 teaspoon water
4 teaspoons sugar, larger crystals, if possible

directions

Finely chop one half of the ginger, and coarsely chop the other half. Set aside.
In a large bowl, combine ground ginger, allspice, cinnamon, nutmeg, and both sugars.
Beat in butter, then eggs and molasses, until smooth.
Stir in chopped crystalized ginger.
Sift in flour and baking powder. Beat until just mixed. Dough should be thick and a little sticky.
Divide dough in half and wrap with plastic wrap. Chill for 2-3 hours.
Preheat oven to 375°F.
On a greased pan or one lined with parchment paper, shape each portion of dough into a log (1/2 inch thick, 2 inches wide, and 12 inches long), 2 inches apart.
Beat the egg white and water until frothy. Lightly brush onto logs (you won't use all of it). Sprinkle each log with two teaspoons of the sugar.
Bake for 25-30 minutes, then remove from oven. Let cool for about 5-10 minutes.
With a serrated knife, slice each loaf into 1/2 inch thick slices. Place slices back on cookie sheet, cut side down and put back into the oven. Bake for another 10 minutes, flipping after 5 minutes.
Cool completely. Cookies will crisp as they cool. Store in an airtight container.