Gingerbread Cranberry Biscotti
- Ready In:
- 1hr 20mins
- Ingredients:
- 15
- Serves:
-
25
ingredients
- 2 cups whole wheat pastry flour
- 1 1⁄4 cups of packed brown sugar
- 1 1⁄4 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 teaspoons ground ginger
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 teaspoon of fresh grated nutmeg
- 1 dash ground cloves
- 1⁄2 cup of coarsely chopped pecans or 1/2 cup walnuts
- 1 cup dried cranberries
- 1⁄4 cup blackstrap molasses
- 2 large eggs
- 1 orange, zest of
- 6 ounces white chocolate chips
directions
- Preheat the oven to 350 degrees.
- In a large bowl mix all the dry ingredients together and whisk together.
- Mix in the nuts and cranberries.
- In a small bowl, whisk together the molasses, eggs and orange zest, then add to the dry mix till well blended and the dough starts to stick together. Add a tablespoon or two of milk if necessary.
- Turn the dough out onto an unfloured work surface. Work the dough, with lightly floured hands, into a nice fat Yule time log.
- Place the log on a cookie sheet that has been lightly sprayed with cooking oil, and bake about 30 – 35 minutes. The top should be a tad cracked and spring back when gently pressed.
- Let it cool about 20 minutes. Carefully transfer the biscotti log to a cutting board and cut your biscotti diagonally, about ¾ inch thick.
- Return the slices to the cookie sheet and bake another 10 minutes (for slightly chewy) to 20 minutes (for teeth cracking hard).
- Let them cool completely while you melt the white chocolate. Pour the melted white chocolate into a small, thick zip lock bag. Cut one of the bottom corners barely off the bag and gently squeeze the chocolate into a pattern on the biscotti.
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