GINGERBREAD BISCOTTI RECIPE #dessert

As I said, when it comes to preparation, biscotti is easy to make at home. Don’t let the extra steps turn you off. Making biscotti is much like making a basic cookie dough. Begin by whisking together the dry ingredients. Then separately beat together the butter and brown sugar. Add in eggs, vanilla extract and molasses (unsulfured), and combine well. Next, stir in the flour and spice mixture to form a stiff dough. The dough is done.

The fun has just begun! Divide the dough in half. Flour your hands and form the dough into two slightly flat logs approximately 2×12-inches. Dust the tops with confectioners’ sugar. Bake until slightly firm to the touch, about 30 minutes. Remove from the oven and cool for 5-10 minutes.

Here’s where the baking deviates a bit from regular cookie making. Transfer the slightly cooled loaves to a cutting board and carefully slice into 3/4-inch pieces. Arrange slices, cut side down, on a baking sheet and bake again for about 10 minutes or until crisp. Remove and transfer to a cooling rack. That’s it! It takes a bit longer than regular cookies, but it is totally worth it.

Also try our recipe : Easy Tiramisu #dessert

INGREDIENTS :

•  2 1/2 cups all-purpose flour
•  1 teaspoon baking soda
•  1 teaspoon salt
•  1 1/2 teaspoon ground cinnamon
•  1 1/2 teaspoon ground ginger
•  3/4 teaspoon ground allspice
•  1/2 teaspoon ground cloves
•  1/4 teaspoon black pepper
•  6 tablespoons unsalted butter, softened
•  1 cup brown sugar
•  2 large eggs
•  2 teaspoons vanilla extract
•  2 tablespoons unsulfured molasses
•  1-2 tablespoons confectioners’ sugar

INSTRUCTIONS :

1. Preheat oven to 350-degrees F. Prepare large baking sheet by lining with parchment, baking mat, or with butter and flour.
2. In a bowl whisk together flour, baking soda, salt, cinnamon, ginger, allspice, cloves and pepper. Set aside.
3. In a separate bowl, use an electric mixer to beat together the butter and brown sugar about 2 minutes on medium-high until combined. Add eggs and beat until combined well. Stir in vanilla extract and unsulfured molasses; combine well.
4. Stir in flour mixture to form a stiff dough.
5. Divide dough in half. Flour hands and form dough into two slightly flattened logs on prepared baking sheets, each approximately 12-inches long and 2-inches wide. Sprinkle with confectioners’ sugar.
6. Bake 30 minutes, or until slightly firm to the touch. Cool on baking sheet 5-10 minutes.
7. Transfer to cutting board and cut into ¾-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake for about 10 minutes, or until crisp. Cool on a rack.
8. Store in airtight containers up to 1 week. Biscotti may be kept wrapped in freezer safe plastic wrap and frozen up to a month.

Read more our recipe : VANILLA BEAN PISTACHIO CAKE #dessert
Source : bit.ly/2tyIgkw