Tuesday, December 16, 2014

Gingerbread Biscotti | Cookie Recipes

Wish you all a Happy Holidays! Holidays is all about unwinding after a long year and spending time with family and friends and of course having fun! Where there is fun, there is food and here it is, a warm biscotti recipe to add to your list of Christmas cookies. These biscottis can be made ahead and keeps good in room temperature for about a week or more and hence makes a perfect candidate for your holiday gift giving.
Interested in biscottis? Do check out my Coffee Almond Biscotti.

All purpose flour - 2-1/4 cups
Dark brown sugar - 1-1/4 cups
Baking powder - 1-1/4 tsp
Baking soda - 1/4 tsp
Ground ginger - 2 tsp
Ground Cinnamon - 1 tsp
Ground Nutmeg - 1/4 tsp
Salt - 1/2 tsp
Dried Cranberries - 1/2 cup
Pecans - 1 cup, chopped roughly
Eggs - 2
Maple syrup - 1/4 cup
Orange zest - 2 tsp

Preheat the oven to 350 F / 180 C. Line a baking sheet with parchment paper.
Whisk the dry ingredients listed, from flour to salt in a large mixing bowl until well mixed. Mix the pecans and cranberries also to the flour mixture. In a medium bowl whisk the eggs, maple syrup and orange zest until well mixed. Pour the wet ingredients over the flour mixture slowly, mixing the flour mixture while pouring. When almost all of the dough comes together, transfer the contents to a working board and divide into two portions. Note that the dough will the super sticky. Shape the portions into two logs about 10 inches long and 1-1/2 inches height. Carefully transfer the shaped logs to the parchment line sheet about 4 inches apart. Bake until the tops are slightly cracked, about 30-35 minutes. Carefully remove the logs to the working board and cut each logs into 12 pieces using a serrated knife. Place the cut biscottis again in the baking sheet, cut side down and bake again for 15-20 minutes (15 minutes for medium crisp biscottis and 20 minutes for super hard biscottis). For super chewy biscottis 10 minutes is enough. When done transfer to a cooling rack and cool completely. Store in an airtight container for up to a week.


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