How to Make Gingerbread Biscotti

Gingerbread biscotti makes a great hostess gift and tastes delicious with a cup of hot chocolate.

Difficulty: Moderate

Instructions

Things You'll Need:

• Melting chocolate or carob coating
• 1/4 cup ground pecans
• 1 cup powdered confectioner's sugar
• 2 Tbsp. lemon juice
• 2 sticks real butter
• 4 eggs
• 1 cup brown sugar
• 1 Tbsp. ground cinnamon
• 1 tsp. ground clove
• 1/2 tsp. nutmeg
• 1/4 cup honey
• 1/4 cup molasses
• Zest of one whole lemon (reserve juice for topping)
• 1 Tbsp. fresh grated ginger
• 2 cups ground pecans
• 4 cups self-rising flour

Blending In...

1. Preheat oven to 375 degrees Fahrenheit. Cream butter in large metal mixing bowl.

2. In separate bowl, whisk eggs until frothy yellow. Whisk in brown sugar, spices, honey, and molasses. Fold into butter; cream together until well blended.

3. Add lemon zest and fresh ginger. Mix well. Add ground pecans. Sift in flour a little at a time, blending well.

4. Separate dough into 2 lumps. Place 1 lump on a greased or non-stick cookie sheet. Pat into a loaf shape 1/2 inch thick by 3 inches wide and the length of the cookie sheet. Sprinkle with sugar and cinnamon. Repeat for other lump of dough.

5. Bake at 375 degrees Fahrenheit for 20 minutes. Remove from oven and slice into pieces a half inch wide. Lay pieces on their sides and return to oven.

6. Bake an additional 10 to 15 minutes or until biscotti no longer appears moist in the center. Do not allow to burn.

Ice it! Dip it! Dunk it!

7. Melt chocolate or carob coating. Dip cooled biscotti into chocolate, covering one end or one side only. Lay on waxed paper or non-stick cookie sheets to cool. DO NOT USE FOIL! It will stick to the cookies and be almost impossible to remove.

8. Sprinkle with pecans.

9. As an alternative to chocolate, mix one cup powdered confectioner's sugar with 2 tablespoons lemon juice. Drizzle over biscotti. Sprinkle all biscotti with pecans before icing or chocolate hardens.

Tips & Warnings

• Dunk your biscotti in your favorite hot beverage!
• Do not use foil to cool biscotti. It will stick to the cookies and be almost impossible to remove.

[arwen1964]

on 11/7/2008 Not sure why the list of ingredients wasn't appearing, it was in the article loader correctly. I had to add the first list to the list for dipping the biscotti before it would display correctly, for some reason.

[arwen1964]

on 11/6/2008 Hmm. Half the ingredients list has disappeared. I will get that corrected today. Apologies to anyone who has made this and had less than stellar results.

[MidniteWriter]

on 12/26/2007 Good tips, hope I can do this someday!