Sunday, June 28, 2009

Gingerbread Biscotti

This is the second batch of biscotti that I made and let me say they were both amazing and amazingly addictive! I couldn't stop eating these! These are wonderfully spicy with a nice hit of crystallized ginger. That was the best part. The texture of these was great-- they were hard and crunchy, like traditional biscotti ought to be. Like I said previously, biscotti are some of the easiest things to prepare in the sweet kitchen and they keep for a long time. That is if you can keep them around that long.

Ginger Biscotti
2 eggs
2/3 cup brown sugar
1/2 tsp baking powder
1/2 tsp salt
4 tsp ground ginger
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla
2 cups flour
1 cup finely diced crystallized ginger

Preheat your oven to 350. Line a baking sheet with parchment paper. In a bowl, place the eggs, sugar, leavener and salt.Beat until thick.Add the spices,the flour and the crystallized ginger.Beat well to combine.Dump the dough onto your baking sheet and pat into a rectangle.Bake in the oven until it looks like this, approximately 25 minutes. Remove from the oven and cool for at least five minutes. Before you're about to slice, spritz the cookie with some water. Let that sit for at least five minutes more. Lower your oven temperature to 325. Slice the biscotti, and return to the baking sheet standing up. Bake for an additional 25 minutes until dry. Cool on a wire rack. Enjoy with tea, coffee, or all by their lonesome!


Esther said...

looks good chavi! Where do you get crystallized ginger in Israel?

PheMom said...

Gingerbread biscotti? Seriously? Where has this been all my life?! I can't wait to try this! Thanks for sharing!