Tuesday, March 16, 2010

Gingerbread Biscotti

I finally decided to try this recipe that I have had saved for a while now. I am not sure why I felt intimidated by it, but I did. Needless to say it was so simple to make. I am a huge over thinker and I fidgeted with the shaping of the dough for much longer then I should have but I couldn't visualise the end result before it was baked.
I made up my own glaze recipe and my liquid measurements are not exact so if you make it just add small amounts of liquid till you get the consistency you want.


1/3 cup vegetable oil
1 cup white sugar
3 eggs
1/4 cup molasses
2 1/4 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 1/2 tablespoons ground ginger
3/4 tablespoon ground cinnamon
1/2 tablespoon ground cloves
1/4 teaspoon ground nutmeg


Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough.

Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.

My Chocolate Glaze

3/4 cup icing sugar
1 Tbsp water
1 Tbsp butter(room temp.)
1 tsp Vanilla
1oz semi-sweet bakers chocolate square
Buttermilk to thin

In a bowl mix the icing sugar and butter with water and vanilla until smooth.

With a double boiler, or using a metal bowl over a pot of boiling water, melt your 1oz of chocolate. I used 1 baker's Square. You can use chocolate chips if you don't have any baker's squares. Just make sure they are semi-sweet, not milk chocolate, or your glaze will be much too sweet.

Once the chocolate is melted add it to your sugar mix and combine. Once it is combined add enough buttermilk until you have a nice smooth and somewhat runny consistency for drizzling it on your Biscotti.

If you don't have buttermilk just use cows milk, rice milk, soy milk or almond milk.

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