In addition to the yummy chocolate biscotti, I made these gingerbread biscotti for my holiday packages. I enjoy gingerbread overall, but I am not crazy about it so I wasn’t sure what to expect from these. However, I really loved them! The “ginger” element of the flavor was just right and not too overwhelming. The cinnamon chips are really the perfect mix-in so I highly encourage you to seek them out if possible (although I’m sure regular old chocolate or white chocolate chips would be fine too). Unfortunately I made only the exact amount needed for my holiday packages, so I’m going to make another batch very soon so I can enjoy more than just a leftover corner piece!
Recipe Rewind: tried and true favorites I’ve made recently
Shrimp enchiladas – YUM!
Gingerbread Biscotti
Ingredients:
1 1/4 cups all-purpose flour
1 cup whole wheat flour
1 1/4 cups packed dark brown sugar
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 bag Hershey’s cinnamon chips
1/4 cup molasses
2 large eggs
2 cups chocolate chips or coarsely chopped chocolate, for dipping
Directions:
Preheat the oven to 35o degrees F. Line a baking sheet with parchment paper.
Combine flours, brown sugar, baking powder, baking soda, salt, spices and cinnamon chips in the bowl of a stand mixer. Mix on low speed just to combine. In a small bowl, combine eggs with molasses and stir well. With the mixer on low speed, pour egg mixture into dry ingredients and mix until just combined.
Divide the dough into two equal halves and form into two 10-inch logs on the prepared baking sheets, at least 4 inches apart. The logs should be about 10 inches long by 4 inches wide (they will spread during baking), and about 1 1/2 – 2 inches deep. Bake for about 30 minutes, then allow to cool for 10 minutes. Using a long serrated knife slice each log into 3/4-inch to 1-inch pieces on the diagonal. Separate on the baking sheet so that the sides are not touching. Bake for an additional 10 minutes. Remove from the oven and let cool completely.
Place chopped chocolate or chocolate chips in a double boiler and melt until smooth. Dip half of each biscotti into the chocolate, shake gently to remove excess, and place on wax paper to set.
Source: adapted from Picky Palate
