snowcapped gingerbread biscotti
(1 rating)
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Perfect Christmas Cookies! And pretty too!
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(1 rating)
yield
2 1/2 Dozen
prep time
45 Min
cook time
35 Min
Ingredients For snowcapped gingerbread biscotti
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1/3 cbutter, room temperature
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1 clight brown sugar, firmly packed
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1/4 clight molasses
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3 lgeggs
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3 1/4 call purpose flour
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1 Tbspcinnamon
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1 tspnutmeg, ground
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1/2 tspbaking powder
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1/2 tspsalt
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1/2 tspallspice, ground
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1/2 tspcloves, ground
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1 cnuts, your choice
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1/4 ccrystallized ginger, chopped
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1 cbutterscotch chips
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1 cwhite chocolate chips
How To Make snowcapped gingerbread biscotti
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1In a large bowl, cream butter & brown sugar until light & fluffy. Beat in molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, baking powder, salt, allspice & cloves; gradually add to creamed mixture & mix well. Stir in hazelnuts & ginger.
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2Divide dough in 1/2. Cover & refrigerate for 30 minutes.
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3On a lightly floured surface, shape dough into 2 10" x 3" logs. Transfer to greased baking sheets. Bake at 350 degrees F. for 20 - 25 minutes or until lightly browned & firm to the touch.
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4Transfer to a cutting board; cut diagonally with a sharp knife into 1/2" slices. Place cut side down on greased baking sheets. Bake for 7 - 9 minutes on each side or until lightly browned. Remove to wire racks to cool.
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5Dip biscotti halfway into melted butterscotch chips; shake off excess. Place on waxed paper until set. Dip butterscotch coated ends partially into melted white chocolate chips; shake off excess. Place on waxed paper until set. Store in an airtight container.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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