Gingerbread Biscotti
These were pretty darn good. With a couple changes, the texture came out just perfect; they weren't too crunchy or too soft as other reviewers have stated. First, I replaced the oil with butter. I make a few different kinds of biscotti, and I've never seen a recipe call for oil. I figured the butter would be tastier. Second, to ensure a crunchy yet not-too-hard texture, I mixed the ingredients according to most biscotti recipes I've tried. I mixed all the dry ingredients, incuding the sugar. Then I cut the butter into the dry ingredients until the mixture resembled course crumbs. In a seperate bowl, I lightly beat the eggs and the molasses together. I added this to the dry mix. I mixed this concoction until it was just combined. No overmixing! The dough should still be crumbly. I divided the dough in half and formed them into their log shapes on the cookie sheets. It's still pretty crumbly at this point, but it all firms up when you bake it. This looser dough allows the biscotti to cook up crunchy without being dense or hard. I think that's the reason some people ended up with tough cookies. You have to keep the dough kinda loose. Anyway, when I finished the baking process, I dipped them in white chocolate. Deliciousness.
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Ingredients
- 1/3 * 1/3 cup vegetable oil
- 1 * 1 cup white sugar
- 3 * 3 eggs
- 1/4 * 1/4 cup molasses
- 2 1/4 * 2 1/4 cups all-purpose flour
- 1 * 1 cup whole wheat flour
- 1 * 1 tablespoon baking powder
- 1 1/2 * 1 1/2 tablespoons ground ginger
- 3/4 * 3/4 tablespoon ground cinnamon
- 1/2 * 1/2 tablespoon ground cloves
- 1/4 * 1/4 teaspoon ground nutmeg
Preparation
Step 1
1. Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
2. In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough.
3. Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
4. Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
5. When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.
Nutritional Information open nutritional information
Amount Per Serving Calories: 70 | Total Fat: 2g | Cholesterol: 13mg