Treat Tuesday-Iced Gingerbread Biscotti
This biscotti recipe is the perfect Thanksgiving morning treat that you can make early in the week and set out Thanksgiving morning when you are busy preparing the turkey and the sides. Your kitchen will smell of ginger and cinnamon and you will instantly be in the holiday spirit!
Begin by placing the sugar, molasses, vanilla, and eggs in a stand mixer and whip for six minutes.
Next combine the flours and spices and whisk together until combined.
Gradually add the flour mixture to the egg mixture until the dough comes together.
Then divide the dough in half and place on a baking sheet forming two flat logs.
Whip an egg and brush the tops of the loaves with the egg wash.
Bake for about 35 minutes and then cool on a wire rack for 10 minutes.
Now place the biscotti on a cutting board and using a serrated knife, slice on the diagonal to make the biscotti pieces.
For the last baking step, place the pieces cut side down back on the baking sheet and bake again for another 8-10 minutes a side. Let cool completely.
Finally whip up the icing using powered sugar, vanilla, and milk. Drizzle over the biscotti and let set.
Perfect for dipping with a mug of coffee or tea or perhaps Irish coffee…I won’t judge!