For my first cookie in 25 Cookies ’till Christmas, I am going to start off with a soft biscotti. My mom is Sicilian and biscotti was a staple growing up. This is not my family’s recipe because if I were to be offered a throwdown challenge by Bobby Flay, I must keep this one under wraps. *sighing with stars in my eyes* This cookie is more of a traditional biscotti because it is twice baked. This cookie is delicious and softer than a traditional biscotti and I have altered it a little to my liking and my family just loves it!
Soft Gingerbread Biscotti
from Gingerbread by Jennifer Lindner McGlinn
From the blog Tracey’s Culinary Adventures
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 teaspoons ground ginger
3 teaspoons ground cinnamon
1/2 teaspoons cloves
3/4 cup plus 3 tablespoons sugar
1/4 cup packed light brown sugar
3 large eggs, at room temperature
2 tablespoons unsalted butter, melted and cooled
1 1/2 teaspoons vanilla extract
1 large egg white, lightly beaten
2 cups powdered sugar
2-3 tbsp. heavy cream
|these were the size of my cookie logs baking in the oven|
|cutting to go in the oven for the 2nd time|
1/2 tsp. cinnamon
Preheat oven to 350 F and line a large baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, 2 teaspoons of the ginger, 2 teaspoons of the cinnamon, cloves, 3/4 cup of the sugar and the brown sugar.
In a measuring cup or medium bowl, whisk the eggs, butter and vanilla extract. Add the egg mixture to the flour mixture and stir with a wooden spoon until the dough comes together in a soft, sticky mass.
Turn the dough onto a lightly floured work surface and knead until smooth. Divide the dough in half and shape each half into a log about 8 inches long by 2 inches wide. Place the logs about 3 inches apart on the prepared baking sheet.
Mix the remaining 1 teaspoon of ginger, 1 teaspoon of cinnamon and 3 tablespoons of sugar together in a small ramekin. Brush the dough logs with the egg white and sprinkle with 1/3 of the spiced sugar mixture.
Bake the biscotti for 25-30 minutes, until the logs are puffed and golden brown. Cool the logs on the baking sheet set on a cooling rack for about 10 minutes. Meanwhile, lower the oven temperature to 300 F.
Using a serrated knife, cut each log into 1/2-inch thick slices on the diagonal. Arrange the biscotti, cut side down on the baking sheet and sprinkle with 1/2 of the remaining spiced sugar mixture. Bake for about 6 minutes, or until the biscotti are light golden brown. Flip the biscotti over, sprinkle with the remaining sugar mixture and bake for about 6 minutes more.
Cool on the biscotti on the baking sheet set on a cooling rack for 5 minutes then transfer to them to the rack to cool completely.
Frost the tops with cinnamon icing and drizzle with cinnamon and sugar.
I also used less ginger in the recipe. It is too strong in the final product.
Makes about 30 biscotti