Gingerbread Biscotti

Biscotti are crisp Italian cookies that are perfect for dipping into coffee and hot chocolate. The following recipe is for Gingerbread Biscotti with White Chocolate Drizzle.


Packaged up with a cute gift tag and bow they make wonderful Christmas gifts!

Gingerbread Biscotti

Ingredients:
1 cup sliced almonds
3/4 cup granulated sugar
1/2 cup butter
1/2 cup molasses
3 eggs
3 cups all-purpose flour
1/2 tablespoons baking powder
3 teaspoons ginger
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves

Directions:


1. Place the almonds on a cookie sheet and bake at 350 degrees for 8-10 minutes, stirring halfway through until golden. Be sure to keep a close eye on them, they can burn quickly.


2. Allow almonds to cool, then chop into small pieces and set aside.


3. In a large bowl of an electric mixer, beat sugar, butter, molasses until smooth. Add eggs, one at a time, beating after each addition.


4. Using another bowl, stir together the flour, baking powder, ginger, cinnamon, nutmeg, cloves, and almonds. Add to wet mixture and stir to blend.


5. On two greased cookie sheets, using floured hands, pat the dough into 4 flat loaves, spacing them evenly on sheets. Each loaf should be about 1/2 inch thick, 2 inches wide and the length of the baking sheet.

6. Bake in a 350 degree oven until just browned at edges and springy to touch, about 18-20 minutes. Halfway through the baking turn the pans so they bake evenly.


7. Leave the biscotti on the cookie sheets until just cooled, then cut into long, 1/2-inch thick diagonal slices.


8. Turn the slices over and arrange them close together on the baking sheets and bake again at 350 degrees until browned, 15-18 minutes. Transfer to racks to cool completely before dipping or storing.

Golden brown and crunchy.

White Chocolate Drizzle


Melt 1 cup of white chocolate chips in saucepan over low heat, stirring constantly.


Let cool slightly and then spoon into icing bag or ziplock. Cut a small tip in corner of bag.


Drizzle in zig-zag pattern on each cookie. Let dry.


Place biscotti slices in cellophane bags and secure with twist ties.


I found the gingerbread stickers at Michaels and Walmart.


Finished cardstock and sticker tags.


I also found some Gingerbread boy ornaments that I added to a few of the bags.


Enjoy with a hot drink. Dunking is allowed. :0)