Gingerbread Biscotti
This recipe from Sally Kilkenny took first place and overall best cookie in our Cookie Competition at the 2013 Iowa State Fair.
Gingerbread Biscotti
Rated 5.0 stars by 1 users
Category
Cookies & Bars
Cuisine
Italian
Ingredients
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1/3 C. Vegetable Oil
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1 C. Sugar
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3 Large Eggs, Room Temperature
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1/4 C. Molasses
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3 1/4 C. All-Purpose Flour
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1 Tbsp. Baking Powder
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4 1/2 tsp. Ginger, Powder
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2 1/4 tsp. Cinnamon, Korintje Ground
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1 1/2 tsp. Cloves, Ground
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1/4 tsp. Nutmeg, Ground
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Melted White Chocolate/Vanilla Candy Coating (Optional)
Directions
Preheat oven to 375°F. Meanwhile, line a baking sheet with parchment paper. Combine the dry ingredients in a mixing bowl; set aside.
In a large mixing bowl, combine vegetable oil, sugar, eggs and molasses. Add the dry ingredient mixture to the liquid ones, and mix until well combined. Divide dough in half, and with floured hands, shape each portion into 2 long rolls.
Place the two dough "rolls" on the parchment-lined baking sheet, then flatten each roll to a thickness of about 1/2-inch. Pop the baking sheet in the oven and bake for about 20-25 minutes, or until edges brown and top begins to crack. Remove baking sheet from the oven and allow to cool for 10 minutes - DO NOT turn oven off!
With a serrated knife, cut baked cookie rolls into 1/2-inch thick diagonal slices. Place pieces sliced-side down on the parchment lined baking sheet, and return to oven. Bake an additional 5 minutes on each side, or until crisp.
Remove sheet from oven and transfer biscotti to a cooling rack.
Optional: melt white chocolate or vanilla candy coating and dip one side (or end) of the biscotti in it - place on waxed paper until melted coating/chocolate has cooled/set.