Drizzled Gingerbread BiscottiAfter stumbling across a community recipe for gingerbread biscotti, I made several batches and tweaked…
Drizzled Gingerbread Biscotti
7 tablespoons butter, softened 1 cup sugar 3 large eggs 1/3 cup molasses 2 teaspoons vanilla extract 2-1/2 cups all-purpose flour 1 cup whole wheat flour 5 teaspoons ground ginger 2 teaspoons ground cinnamon 1-1/2 teaspoons ground cloves 1/2 teaspoon coarsely ground pepper 1/4 teaspoon ground nutmeg 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup finely chopped crystallized ginger 1-1/4 cups white baking chips 1-1/2 teaspoons shortening Red Hots
Preheat oven to 375°.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs, molasses and vanilla.
In another bowl, whisk flours, spices, baking powder and salt; gradually beat into creamed mixture.
Stir in crystallized ginger.
Divide dough in half.
On an ungreased baking sheet, shape each half into a 14×2-in.
Bake 20-25 minutes or until firm to the touch.
Cool on pans on wire racks until cool enough to handle.
Transfer baked rectangles to a cutting board.
Using a serrated knife, cut diagonally into 1/2-in.
Place upright 1-in.
apart on ungreased baking sheets.
Bake 12-14 minutes or until golden brown.
Remove from pans to wire racks to cool completely.
In a microwave, melt baking chips and shortening; stir until smooth.
Drizzle over biscotti.
Decorate with Red Hots.
Nutrition Facts 1 cookie:
- 124 calories, 4g fat (2g saturated fat), 19mg cholesterol, 90mg sodium, 20g carbohydrate (11g sugars, 1g fiber), 2g protein.