Iced Gingerbread Biscotti
This recipe takes a little bit of time but it's easy and tastes fantastic! Perfect with a mug of coffee or tea for dipping.
Ingredients
Biscotti
- 1 cup granulated sugar
- 2 Tablespoons molasses
- 3 eggs
- 1 ¼ cups whole-wheat pastry flour
- 1 cup + 3 Tablespoons all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon salt
- ½ teaspoon ground cloves
- ½ teaspoon baking powder
Icing
- ⅔ cup powdered sugar
- 1 Tablespoon milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 325°.
- To prepare biscotti, place granulated sugar, molasses, 2 teaspoons vanilla, and 2 eggs in the bowl of a stand mixer.
- Beat at high speed until ribbons fall from beaters (about 6 minutes).
- Combine flours, spices, and baking powder in a bowl and stir with a whisk.
- Add flour mixture to egg mixture, beat at low speed until just combined.
- Divide dough in half and place halves on a baking sheet lined with parchment paper.
- With lightly floured hands, shape each half into an 8" x 4" loaf.
- Lightly beat remaining egg in a bowl and brush tops and sides of the loaves with egg.
- Bake at 325° for 35 minutes or until golden brown.
- Remove loaves from baking sheet, and cool 10 minutes on a wire rack. Reduce oven temperature to 275°.
- Cut each loaf diagonally into 11-15 pieces.
- Place slices, cut side down on a clean sheet of parchment on the baking sheet.
- Bake at 275° for 8-10 minutes a side, then turning and make an additional 8-10 minutes.
- Remove from pan and cool completely on a wire rack.
- To prepare icing, combine powdered sugar, milk, and ¼ teaspoon vanilla; stir with a whisk until smooth. Drizzle icing over biscotti; let stand until icing sets.
- Store biscotti in an airtight container.
Notes
Recipe from Cooking Light Magazine