Receta Gingerbread & White Chocolate Biscotti
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Gingerbread & White Chocolate Biscotti
When I think of gingerbread I always
think of cookies and houses. Sometimes I even think about gingerbread trains
like the one I made last year. But gingerbread biscotti will now come to mind
too, because it's delicious and I can't seem to get enough of it. The white
chocolate adds just a touch more sweetness to it and adds a nice aethetic
appeal as well. It pairs perfectly with a steaming cup of rich cocoa and would
probably be just as delicious with coffee.
I've been trying to decide if I want to
make a gingerbread house this year, or just gingerbread people, with my son.
I'm still not sure but I know I want to make something since I always forget
how warm and comforting the flavor and smell of gingerbread is in a house.
These would be an awesome gift in a little box or bag with a tin of cocoa or a
bag of coffee. I would love it anyway. You could leave out the white chocolate
if you wanted to, or add in dark chocolate (I almost did that) and it would
really add to the flavor. You could also drizzle these with chocolate or some
caramel just before serving.
This is week 12 of the 12 Weeks of
Christmas Treats Blog Hop. I'm really sad this is the last week because I've enjoyed seeing
everyone's creations and discovered so many wonderful ideas. The hop is hosted
by Brenda at Meal Planning Magic. She's kind enough
to orchestrate the whole hop and let all of us be a part of it. If you would
like more information on how to join the hop next year check out her site.
Gingerbread &
White Chocolate Biscotti
Makes about 20 pieces
Ingredients:
- - 6 tablespoons butter, softened
- - ¾ cup granulated sugar
- - 2 whole eggs
- - 3 tablespoons molasses
- - 2 teaspoons vanilla extract
- - 2 cups all-purpose flour
- - 1 teaspoon baking powder
- - 1 ½ teaspoons ginger
- - 1 tablespoon cinnamon
- - ¼ teaspoon salt
- - 2 ounces white chocolate chips, coarsely chopped
Directions:
1. Preheat the oven to 350F. Mix the butter and sugar
on medium speed until light and fluffy. Add in the eggs, molasses, and vanilla
extract, mix until thoroughly combined.
2. Add the flour, baking powder, ginger, cinnamon,
and salt. Mix until combined. Add white chocolate chips, stir until evenly
mixed.
3. Spray a sheet pan with nonstick spray or place a
Silpat on a sheet pan. Divide the dough in half and shape each half into 2 ½” x
9” rectangles on a sheet pan (Using wet hands may help, or lightly spray hands
with nonstick spray). Bake about 25 minutes or until they are golden brown.
4. Remove from oven and cool about 10 minutes.
Meanwhile, reduce the oven temperature to 325F.
5. When the biscotti rectangles are cool enough then
cut them into 1” pieces and place the pieces back on the sheet pan. (I like
to bake them on a cooling rack on the sheet pan so that air circulates around
the pieces baking both sides, then I don’t have to worry about flipping them
for even crispness). Bake another 8-9 minutes, or until they are toasted
but not hard. Remove from oven and cool completely.
Recipe adapted from Family Fun Magazine
December/January 2013
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