Gingerbread Biscotti

Thanksgiving is over and we've officially entered into the Christmas season.  I love the flavors and smells that fill my kitchen when I start my Christmas baking.  The cinnamon, the nutmeg, the allspice, the cloves - I love it all.  

When I combine all of those delicious flavors into one gingery baked treat, there's an intoxicating aroma that fills the house for hours.  

I bake hundreds of gingerbread cookies every year and at least a half dozen gingerbread houses but I had never made gingerbread biscotti.  This was a first for me and let me just say - gingerbread biscotti is delicious.  

Gingerbread Biscotti
3 1/4 cups all-purpose flour
1 cup brown sugar
1/2 cup canola oil
1 tablespoon baking powder
3 eggs
For gingerbread spices:
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Combine flour, baking powder and spices in bowl of standing mixer. 

Whisk together brown sugar, oil and eggs. 

Add wet ingredients to dry and beat until combined. 

Shape dough into 2 logs and place on silpat (or parchment paper) lined baking sheets. 

Bake 15 minutes at 375.

Let cool slightly then slice into 1/2 inch slices.  

Place slices on a baking sheet and bake 5 minutes.  Turn.  Bake another 5 minutes. 

Enjoy.  I thought about drizzling these little treats with a little dark chocolate but finally decided against it.  I guess I decided that a purist approach to the gingerbread biscotti would be best. 

I still think that a little dark chocolate might take these to a whole new dessert category though and I wouldn't be surprised if a few of them did end up with chocolate on them before Christmas is over.  

I just added another sweet smelling treat to add to my Christmas baking list every year.  AND these gingerbread biscotti, taste just as good as they smell.  

Ciao!

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