Gingerbread Biscotti Recipe
Gingerbread biscotti are twice-baked cookies with a spiced holiday aroma filling your kitchen. Perfect for dipping into your hot morning coffee during these cold winter days!
Ben and I have done a lot of talking lately about challenging ourselves. We have witnessed others who are currently struggling or have struggled in the past with self-satisfaction and direction on where their lives are headed. Each scenario draws a common theme leading to an absence of yearning to learn or working hard towards the next step in life. We both decided we want to always be mindful that every chapter in life is a learning process and there is always room for improvement… always.
For example, as our kids grow, we need to continuously learn how to parent. How you communicate to a 4 year-old is much different than how you would communicate to a 1 year-old. The way you discipline changes, the way you express your love is different, the overall way you interact is a new phenomenon. Sure, maybe we think we know what we’re doing at this moment, but what about when our kids are teenagers? Totally different bag, man!
The same goes with being a wife or husband. As the years pass on and we experience life together, he will change and I will change. Heck, we’ve already changed and will continue to do so! We need to work hard at being the best spouse we can be as we grow with our spouses and not away from them.
Careers. Isn’t this the ever-so-popular topic when talking about self-satisfaction? So many of us are identified by our careers. But, what if that career slips out from under you? It’s going to take a lot of hard-work and self-challenging to get over that bump.
All that said, be prepared for road blocks and stumbling stones in life. Be ready to face them head on and challenge yourself to overcome them instead of simply giving up.
Since none of that had to do with today’s recipe, let me introduce you now to these ah-mazing Gingerbread Biscotti cookies. Do you know what biscotti means? Twice-baked cookies. Have you ever had biscotti? There are a couple recipes here on the blog, and I love them both. These gingerbread biscotti are simply fantastic and a perfect addition to your Christmas baskets this year! Do not be fooled! It is a simple dough that you quickly shape into a log, bake, then slice and bake again! Really, that’s it! It makes quite a bit, so I keep them in the freezer and enjoy dipped in my hot morning coffee.
My challenge to you today is to go make these cookies!
Gingerbread Biscotti
Gingerbread biscotti are twice-baked cookies with a spiced holiday aroma filling your kitchen. Perfect for dipping into your hot morning coffee during these cold winter days!
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 tablespoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 3 tablespoons regular unsulphured molasses
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
Adjust oven rack to center position. Preheat oven to 350 degrees F. Line large rimmed baking sheet with parchment paper or silicone liner.
In a large mixing bowl, cream together the butter, sugars and spices at medium speed until fluffy. Add the eggs, one at a time, beating until mixed in. Beat in the molasses.
In a separate medium bowl, whisk together the flour and baking powder. Add to the wet ingredients and beat on low speed until combined.
Divide the dough in half and transfer to a floured surface. Shape each half into a 10- to 12-inch log and place 3-inches apart on the baking sheet. Slightly flatten logs.
Bake for 22-25 minutes until tops are cracked and logs are golden brown. Remove from the oven and let cool on the baking sheet for 15 minutes. Meanwhile, reduce the oven temperature to 325 degrees F.
Carefully remove the logs from the baking sheet and place on a large cutting board. Discard the parchment paper (or remove the silicone liner). Using a serrated knife, cut into 1/2-inch diagonal slices. Place each slice, cut side down, on the unlined baking sheet.
Return baking sheet to the oven and bake for another 9 minutes. Flip the slices then bake an additional 5-7 minutes, or until the cookies are dry (they will harden more as they cool). Remove from oven and cool completely.
Serve within 3-5 days or freeze immediately in freezer bags for up to 3 months.
Recipe Source: Land O'Lakes2.6
http://www.seededatthetable.com/2014/11/20/gingerbread-biscotti/
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