Snowcapped Gingerbread Biscotti |
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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 30 |
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This recipe is one of my favorites to add to my holiday cookie trays. The cookies blend the great flavor of gingerbread and biscotti, plus a snow -dipped decoration. Trisha Kruse, Eagle, Idaho Ingredients:
1/3 cup butter, softened |
1 cup packed brown sugar |
1/4 cup molasses |
3 eggs |
3-1/4 cups king arthur unbleached all-purpose flour |
3 teaspoons ground cinnamon |
1 teaspoon ground nutmeg |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon ground allspice |
1/2 teaspoon ground cloves |
1 cup hazelnuts, toasted and chopped |
1/4 cup finely chopped crystallized ginger |
1 cup butterscotch chips, melted |
1 cup vanilla or white chips, melted |
Directions:
1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, baking powder, salt, allspice and cloves; gradually add to creamed mixture and mix well. Stir in hazelnuts and ginger.
2. Divide dough in half. Cover and refrigerate for 30 minutes.
3. On a lightly floured surface, shape dough into two 10-in. x 3-in. logs. Transfer to greased baking sheets. Bake at 350° for 20-25 minutes or until lightly browned and firm to the touch.
4. Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on greased baking sheets. Bake for 7-9 minutes on each side or until lightly browned. Remove to wire racks to cool.
5. Dip biscotti halfway into melted butterscotch chips; shake off excess. Place on waxed paper until set. Dip butterscotch-coated ends partially into melted vanilla chips; shake off excess. Place on waxed paper until set. Store in an airtight container. Yield: 2-1/2 dozen.
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