Gingerbread Biscotti
This recipe was adapted from Smitten Kitchen’s recipe for Gingerbread Biscotti - one of my favorite holiday go-to cookie recipes!
2 cups plus 2 tbsp. flour
2 tsp. baking powder
2 tsp. cinnamon
2 tsp. ginger
1/8 tsp. cloves
A few grinds of black pepper
1/2 tsp. sea salt
1/2 cup brown sugar
1/2 cup sugar
7 tbsp. butter, melted and cooled
2 eggs
2 tsp. vanilla
Topping:
1 egg white
1/3 cup sugar
1 tbsp. cinnamon
Preheat oven to 350°F and line one large with parchment paper.
In a large bowl, stir together dry ingredients including the flour, baking powder, spices, pepper and salt and set aside.
In a medium bowl, whisk together sugars, butter, eggs and vanilla. Add wet ingredients to the dry mixture and stir to combine. Dough will be a bit soft and a bit sticky.
Divide dough in half and form two logs of dough measuring about 11 inches long, by 2 1/2 inches wide. Repeat with second half of dough leaving as much space as possible in between the tow logs (these will spread a bit). Whisk the egg white in a small bowl until a little foamy and loose. Brush over top and sides of each log.
Bake logs for 20-25 minutes or until golden brown all over. Transfer tray to cooling rack; let cool about 25 minutes, until lukewarm. Gently transfer each log to a cutting board and cut logs on the diagonal into 1/2-inch wide slices using a serrated knife.
Stir the cinnamon and sugar together and dip both of the cut sides in the mixture.
Arrange slices, a cut side down, on baking sheet(s). Bake for another 8-10 minutes, until golden underneath. Turn each biscotti over and bake for a final 4-6 minutes, until lightly bronzed all over. Let cool on rack.
Check out all of the other fun cookie recipes included in the 12 Days of Cookies! Or, pair these biscotti with a Spiced Mocha for a sweet and spicy treat.
