Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. ...
'Tis the season for gingerbread! With Christmas quickly approaching, it's time to bust out the ginger, grab some spiked eggnog and bake you (and Santa) a big batch of gingerbread biscotti. All the taste of Starbucks without the high cost!
We love a nice peppermint mocha and a few pieces of gingerbread biscotti from Starbucks any time, but a few times a week can really dent your wallet! Forget paying for your favorite holiday flavor and make a batch of this biscotti at home. It's perfect for breakfast, dessert and for tasty gifts!
Preheat oven to 350 degrees F. Grease a baking sheet with nonstick cooking spray and set aside.
In a large mixing bowl, beat the butter, sugar, ginger, apple pie spice, egg and molasses together until creamed. In another bowl, whisk the flours and baking powder together. Gradually add the flour mixture to the egg mixture, stirring well to combine.
Once mixed, move the dough to a lightly floured surface and gently knead. Roll the dough out to about 12 inches and then cut in half. Shape into a log and place on the greased cookie sheet. Flatten the logs slightly with the back of a spatula.
Bake for about 18-22 minutes, or until golden. Remove from the oven and slice each log in half diagonally with a serrated knife. Then cut in half so they are about the length of a traditional biscotti cookie.
Place the cookies cut side down onto the baking sheet. Reduce temperature in the oven to 325 and bake about 9 more minutes. Flip the cookies and bake an additional 7 minutes, or until dry.
Meanwhile, melt chocolate chips over a double boiler until completely melted. Once cookies have cooled slightly, drizzle with chocolate and let harden slightly.