By Angela Keyser, HQO Marketing Director
I’ve been wanting to make homemade biscotti for some time but just never had the time or reason to make them. Well, I was heading home to Wisconsin for Thanksgiving and wanted to take something that would travel well. I came across this recipe for Gingerbread Biscotti and thought it was perfect – my dad loves ginger or molasses cookies at Christmas so I thought this recipe would be a fun surprise for him and an unexpected treat to dip into his morning coffee. The result; a resounding success! (They were gone in record time, devoured by many in the family.)
Below is an adaptation of the Land O Lakes recipe. These are perfect for traveling, hostess gifts, holiday gift-giving and more. Enjoy!
Gingerbread Biscotti with Vanilla Cinnamon Frosting
1/2 cup butter, softened1/2 cup sugar 1/2 cup packed brown sugar 3/4 teaspoon ground ginger 3/4 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 2 eggs 3 tablespoons mild molases 2 1/2 cups all purpose flour 2 teaspoons baking powder Frosting 6 ounces white chocolate 1/2 teaspoon vanilla extract 1/4 teaspoon ground cinnamon Step 1: Preheat oven to 350 degrees. Step 2: Combine butter, sugars and spices in medium bowl and beat until well combined. Step 3: Add eggs, one at a time, beating until incorporated. Step 4: Add molasses and beat until blended. Step 5: Add flour and baking powder and mix on low until just combined.
Step 6: Divide dough in half and shape into 12-inch logs on floured surface. Transfer to greased cookie sheet, placing each log about three inches apart.Step 7: Bake for 20-25 minutes or until tops of logs are cracked and golden brown. Remove from oven and let cool for 15 minutes. Step 8: Reduce oven temperature to 325 degrees.
Step 9: Cut logs 1/2 inch thick on a diagonal with a serrated knife. Place back on the cookie sheets, cut side up.Step 10: Bake for about 5-10 minutes. Turn biscotti and bake another 5-10 minutes or until they look dry and crisp. Remove from oven and completely cool. Frosting Step 1: Place white chocolate in microwavable bowl and heat on high for one minute. Continue heating for 15 second increments until chocolate is melted. Frosting Step 2: Add vanilla and cinnamon and stir until well combined.
Frosting Step 3: Place white chocolate mixture in a small ziplock bag. Cut a small corner off the bag and drizzle white chocolate over biscotti.Allow biscotti to sit at room temperature until chocolate sets. Then, store in air-tight container for up to five days. Or, freeze for up to one month.