Description of this recipe:
These Gingerbread Biscotti are a delightful twist on the classic Italian treat, perfect for the holiday season or any time you crave a warm, spiced cookie. Infused with the rich flavors of ginger, cinnamon, cloves, and molasses-like dark brown sugar, these twice-baked cookies offer a satisfying crunch and a comforting aroma that fills your kitchen. The simple glaze adds a touch of sweetness and elegance, making them ideal for gifting, serving with coffee or tea, or simply enjoying as a festive snack. This recipe is designed to be approachable for bakers of all skill levels, providing clear instructions and helpful tips for achieving perfectly textured and flavorful biscotti every time.
Why you will love this recipe:
- Holiday Flavors: The combination of ginger, cinnamon, and cloves evokes the warmth and nostalgia of the holidays in every bite.
- Perfectly Crunchy: The twice-baked process ensures a satisfyingly crisp texture that’s ideal for dipping in coffee, tea, or even a glass of milk.
- Make-Ahead Friendly: Biscotti can be made well in advance and stored in an airtight container, making them perfect for holiday gatherings or as a homemade gift.
- Customizable: Easily adaptable to your preferences – add nuts, dried fruit, or even chocolate chips for a personalized touch.
- Elegant Presentation: The simple glaze adds a touch of elegance, making these biscotti suitable for gifting or serving at special occasions.
- Relatively Simple This recipe requires less exactness than, say, cake baking.
Ingredients:
Biscotti:
- 2 ½ cups All-purpose flour
- 2 teaspoons Ground ginger
- 1 ½ teaspoons Cinnamon
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ¼ teaspoon Ground cloves
- 1 cup Dark brown sugar, packed
- 4 Large eggs
- 2 teaspoons Vanilla extract
Glaze:
- 1 ¼ cup Powdered/Icing/Confectioner’s Sugar
- 1 tablespoon Melted butter
- 1 ½ tablespoon Milk
- 1 teaspoon Vanilla extract
- Pinch Salt
Preparation:
Step 1: Preheat and Prep. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper and lightly spray with pan spray. This prevents sticking and ensures easy removal of the biscotti. Set aside. The biscotti are better for being baked on a flat surface with nothing impeding the spread of the heat.
Step 2: Combine Dry Ingredients. In a large bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, baking soda, salt, and ground cloves. This ensures that the spices and leavening agents are evenly distributed throughout the dough. A whisk combines the dry ingredients quickly and effectively without adding air to the mixture, as a sifter or sifting would.
Step 3: Combine Wet Ingredients. In a separate bowl, whisk together the dark brown sugar, eggs, and vanilla extract until well combined and smooth. The dark brown sugar adds a deep molasses flavor and contributes to the biscotti’s moistness. The eggs provide structure and richness, while the vanilla extract enhances the overall flavor profile. Whisking incorporates air which is not what we want. The eggs are mixed in by stirring with a fork to avoid this.
Step 4: Combine Wet and Dry. Pour the wet ingredients into the bowl with the dry ingredients and stir to combine. Mix until just combined; be careful not to overmix, as this can result in tough biscotti. The dough will be slightly sticky, which is perfectly normal. It should be cohesive and able to hold its shape, though.
Step 5: Shape the Loaves. Divide the dough in half. On the prepared baking sheet, form each half into a long, wide loaf, about 12 inches long and 3-4 inches wide. Ensure the loaves are evenly shaped and spaced apart to allow for even baking. Lightly wet your hands to prevent the dough from sticking as you shape it.
Step 6: First Bake. Bake the loaves for 20-25 minutes, or until golden brown on the outside and firm to the touch. The loaves will spread slightly during baking. A toothpick inserted into the center should come out clean.
Step 7: Cool and Slice. Remove the baking sheet from the oven and reduce the oven temperature to 250°F (120°C). Allow the loaves to cool for 5 minutes on the baking sheet. Using a serrated knife, carefully slice each loaf into ½-inch thick slices on a slight diagonal. The diagonal cut adds visual appeal and provides a longer surface area for dipping.
Step 8: Second Bake. Arrange the slices on the baking sheet, cut-side up. Bake for 15 minutes, then flip each piece over and bake for another 15 minutes, or until the biscotti are dry and crisp to your desired texture. This second bake is crucial for achieving the signature crunchy texture of biscotti.
Step 9: Cool Completely. Remove the biscotti from the oven and transfer them to a wire rack to cool completely. They will continue to crisp up as they cool.
Step 10: Prepare the Glaze. While the biscotti are cooling, whisk together the powdered sugar, melted butter, milk, vanilla extract, and a pinch of salt in a small bowl until smooth. If the glaze is too thick to drizzle, microwave it for 10 seconds at a time, stirring until it reaches the desired consistency.
Step 11: Glaze the Biscotti. Once the biscotti are completely cool, drizzle the glaze over the tops. Allow the glaze to fully harden before transferring the biscotti to an airtight container. For a more even coating, you can dip the biscotti into the glaze instead of drizzling.
COOKING Rating: Intermediate
Serving Suggestions:
- Enjoy with coffee, tea, or hot chocolate.
- Serve alongside a dessert platter for a festive touch.
- Package in cellophane bags and tie with ribbon for a homemade gift.
- Crumbled over ice cream or yogurt for added texture and flavor.
- Serve with Vin Santo, a traditional Italian dessert wine.
- With a scoop of vanilla icecream.
Tips:
- For a more intense ginger flavor, add 1 teaspoon of ground ginger to the glaze.
- Add chopped nuts (almonds, walnuts, or pecans) to the dough for added texture and flavor.
- Dip the biscotti in melted chocolate for an extra decadent treat.
- Store in an airtight container at room temperature for up to 2 weeks.
- If the biscotti become too hard, revive them by briefly dipping them in warm liquid.
- Don’t skip the second bake! This is key to getting the proper crunch.
Prep Time: 20 minutes Cook Time: 50 minutes Total Time: 1 hour 10 minutes
Nutritional Information: (per serving, estimate) Calories: 150 Protein: 3g Sodium: 75mg
Conclusion:
These Gingerbread Biscotti are a delightful and festive treat that’s perfect for the holiday season or any time you crave a warm, spiced cookie. With their satisfying crunch, rich flavor, and elegant presentation, they’re sure to be a hit with family and friends. Whether you’re enjoying them with a cup of coffee, gifting them to loved ones, or simply savoring them as a sweet snack, these biscotti are a delicious reminder of the joys of baking and sharing. From the moment the aroma fills your kitchen to the last satisfying bite, these Gingerbread Biscotti are a testament to the simple pleasures of homemade treats. These are as close to a “can’t fail” recipe as I know. They require less finesse than a cake or soufflé. Also, they’re a unique gift, especially around the holidays, and most people have never had them.
Questions and Answers about this recipe:
Q1: Can I use a different type of flour? A: While all-purpose flour is recommended for the best texture, you can substitute with a gluten-free all-purpose blend. Be sure to check the blend’s instructions, as some may require additional binding agents like xanthan gum. Keep in mind that using a different type of flour may slightly alter the final texture of the biscotti. They may not be quite as crunchy and sturdy.
Q2: Can I add nuts or dried fruit to the dough? A: Absolutely! Adding chopped nuts (almonds, walnuts, or pecans) or dried fruit (cranberries, raisins, or apricots) can enhance the flavor and texture of the biscotti. Add about 1/2 cup of your favorite nuts or dried fruit to the dough along with the dry ingredients. Be sure to chop the nuts into small pieces for even distribution.
Q3: How do I prevent the biscotti from becoming too hard? A: The key to preventing biscotti from becoming too hard is to monitor them closely during the second bake. Bake them until they are dry and crisp to your desired texture, but don’t overbake them. If they do become too hard, you can revive them by briefly dipping them in warm liquid, such as coffee or tea, before eating. Properly storing them in an airtight container will also help maintain their texture.
Q4: Can I make the dough ahead of time? A: Yes, you can make the dough ahead of time. Wrap it tightly in plastic wrap and store it in the refrigerator for up to 24 hours. Allow the dough to come to room temperature slightly before shaping the loaves. This will make it easier to work with.
Q5: How long will the biscotti last? A: When stored in an airtight container at room temperature, Gingerbread Biscotti will last for up to 2 weeks. Over time, they may lose some of their crispness, but they will still be delicious. For longer storage, you can freeze the biscotti for up to 3 months. Thaw them completely before serving. Frozen biscotti taste best warmed slightly in the oven.
