Crusty Gingerbread Biscotti
tbsp ground ginger
tsp ground nutmeg
cups all-purpose flour
cup mini real semi-sweet chocolate chips
cup butter (softened)
cup firmly packed brown sugar
tsp ground cinnamon
teaspoon ground cloves
tbsp mild molasses
tsp baking powder
For Coating :
tsp of ground cinnamon
ounces vanilla-flavored candy coating (chopped)
How to Make Crusty Gingerbread Biscotti
- Begin by preheating the oven at 350° F and prepare a large cookie sheet by lightly greasing it with oil.
- In a large mixing bowl combine sugar, ginger, brown sugar, butter, nutmeg, ¾ teaspoon of cinnamon and cloves. Beat the contents together on a medium speed while scraping the sides of the bowls constantly.
- Add eggs in the bowl and beat some more until well combined.
- Add molasses and beat some more on medium speed. Add flour and baking powder and beat some more on lower speed this time until the dough is well mixed.
- Fold in chocolate chips at the very end if desired.
- Divide this dough into two parts and shape it into a log Cut the log into half with each one 12-inch long.
- Place the two logs on the prepared cookie sheet with three inches apart and place in the preheated oven.
- Allow the cookies to bake for 22-25 minutes, or until they are light brown and slightly cracked. Remove the cookie sheet and reduce the oven temperature to 325°
- Allow the cookie logs to cool down before cutting them into ½-inch diagonal slices.
- Place the cookies in an ungreased cookie sheet and return it to the oven. Bake for 9 minutes on one side, flip and bake for 5-7 minutes on the other side. Remove and allow them to cool before placing them on waxed paper.
- Meanwhile add candy coating in a small bowl, microwave for one minute and stir. Sprinkle cinnamon on the coating and drizzle it on top of the cookies.
- India, China, Nepal, Nigeria and Thailand are the top ginger producing countries of the world.
- A ground ginger root has increased nutritional value as compared to the raw ginger root.