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