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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.
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Prep Time 30 minutes
Cook Time 55 minutes
Servings: 24 pieces
Course: Thanksgiving
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 325°.
  2. To prepare biscotti, place granulated sugar, molasses, 2 teaspoons vanilla, and 2 eggs in the bowl of a stand mixer.
  3. Beat at high speed until ribbons fall from beaters (about 6 minutes).
  4. Combine flours, spices, and baking powder in a bowl and stir with a whisk.
  5. Add flour mixture to egg mixture, beat at low speed until just combined.
  6. Divide dough in half and place halves on a baking sheet lined with parchment paper.
  7. With lightly floured hands, shape each half into an 8" x 4" loaf.
  8. Lightly beat remaining egg in a bowl and brush tops and sides of the loaves with egg.
  9. Bake at 325° for 35 minutes or until golden brown.
  10. Remove loaves from baking sheet, and cool 10 minutes on a wire rack. Reduce oven temperature to 275°.
  11. Cut each loaf diagonally into 11-15 pieces.
  12. Place slices, cut side down on a clean sheet of parchment on the baking sheet.
  13. Bake at 275° for 8-10 minutes a side, then turning and make an additional 8-10 minutes.
  14. Remove from pan and cool completely on a wire rack.
  15. 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.
  16. Store biscotti in an airtight container.

Notes

Recipe from Cooking Light Magazine