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Quick and Easy Gift: Gingerbread Biscotti plus Tasty Tuesdays

Need a quick and easy home baked gift? Or a tasty treat for you and your family? This Gingerbread Biscotti is great for any coffee or tea lover, or cocoa or milk or…

Gingerbread Biscotti: a quick and easy gift for any coffee or tea lover. Or make it for yourself to enjoy any time of year.

My husband will actually munch on biscotti straight, without dunking! Of course these are meant to be dunked in the beverage of your choice. The gingerbread would be a great match with coffee, tea, chai tea, milk, cocoa, mulled cider, etc.


You can make them for yourself, but I made a batch for my 3rd grader’s teacher and aides as a little holiday thank you gift. I divvied this recipe into four little gift bags.

And I think they would be great anytime of year, not just in December. But, I am one of those people that can go for gingerbread year round.

Gingerbread Biscotti

Serves 24
Prep time 15 minutes
Cook time 50 minutes
Total time 1 hours, 5 minutes
Meal type Breakfast, Dessert
Occasion Christmas, Winter
Gingerbread Biscotti: a quick and easy gift for any coffee or tea lover. Or make it for yourself to enjoy any time of year.

Ingredients

  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 3 Large eggs
  • 3/4 cups brown sugar
  • 1/4 cup molasses
  • 1/2 teaspoon vanilla

Optional

  • 12oz white chocolate
  • colored sugar or sprinkles

Directions

Preheat oven to 350 degrees Fahrenheit.
In alarge bowl, whisk together flour, baking powder, baking soda, spices and salt.
In a medium mixing bowl, whisk together the eggs, molasses, brown sugar and vanilla for a few minutes.
Add the egg mixture to the flour mixture and stir to form a dough.
Divide dough in half. Roll each half into a log about 13 inches long, then flatten to form a flat long loaf about 2 inches thick. Make the loaf evenly thick and wide (don't stress it too much, but the pieces will be equal size if you do).
Place both loaves on a baking sheet about 3 inches apart. Bake for 35 minutes until the loaves just start to crack on top.
Remove loaves from oven to cool for 10 minutes. Reduce oven temperature to 325.
With a serrated knife, slice loaves on a diagonal about 3/8 inch thick. Place slices flat on the baking sheet about 1/2 inch apart.
Bake another 10-15 minutes until hard, turning once halfway through. Let cool.
Optional
Melt the white chocolate chips in a microwave safe dish. I usually heat for 30 seconds and stir, then reheat in 15 second intervals until melted.

Dip one corner of the biscotti pieces in the chocolate and place on waxed paper to set. Add colored sugar or sprinkles if desired.

This will be the last Tasty Tuesday of the year. We wish you a Merry Christmas, Happy Chanukah, Joyous Yule, Happy Kwanzaa, and healthy new year. See you on January 3rd!

 

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2 comments

  1. Jean | DelightfulRepast.com

    Audrey, I wish I had a big batch of these right this minute! I love making (and eating!) biscotti but have never made gingerbread biscotti. On my list now! PS Tell your husband that my husband not only does not dunk, he does not want to see anyone else do it either! 😀
    Jean | DelightfulRepast.com recently posted…Candied Orange Peel CookiesMy Profile

    1. Audrey

      They are so much fun to munch on, aren’t they?

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