GINGERBREAD BISCOTTI RECIPE

2310
Photo Credits: instagram.com/crysmrowe

INGREDIENTS

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1 tablespoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 3 tablespoons mild molasses
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup mini real semi-sweet chocolate chips, if desired

COATING

  • 6 ounces vanilla-flavored candy coating (almond bark)- chopped
  • 1/4 teaspoon ground cinnamon

METHOD

  1. Heat oven to 170 Celsius.
  2. Combine butter, sugar, brown sugar, ginger, cinnamon, nutmeg and cloves in large bowl.
  3. Beat at medium speed, scraping bowl often, until well mixed.
  4. Add eggs and continue beating until well mixed. Then add molasses and continue beating until well mixed.
  5. Add flour and baking powder and beat at low speed until well mixed. Stir in mini chocolate chips (optional).
  6. Divide dough into half. Shape each half into 12-inch log on lightly floured surface. Place logs 3 inches apart onto lightly greased large baking tray. Flatten logs slightly.
  7. Bake 22-25 minutes or until tops are cracked and logs are golden brown. Remove from oven; cool 15 minutes on cookie sheet. Reduce oven temperature to 325°F.
  8. Carefully place logs onto cutting surface. Cut into 1/2-inch diagonal slices with serrated knife. Place, cut-side down, onto baking tray.
  9. Return to oven. Bake 9 minutes; turn slices. Continue baking 5-7 minutes or until cookies are dry and crisp. Cool completely.
  10. For coating, place candy coating into small bowl. Microwave 1 minute; stir. Continue microwaving, stirring every 15 seconds, until melted and smooth. Stir in 1/4 teaspoon cinnamon.
  11. Place cookies onto waxed paper; drizzle with melted candy coating. Let set at room temperature until coating is firm. *if you cannot get molasses, you can substitute it with dark brown sugar.
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Credits to: landolakes.com