Gingerbread has become a favorite flavor of mine, signifying fall and the holidays in a big way. My soft and chewy gingerbread cookies are still my fave, but it’s less acceptable to eat them with your coffee. These, on the other hand, are perfectly acceptable bordering on mandatory. I made these for church and had them out cooling when my husband got home. He told me later that night that it was really the first time he wanted to ditch the gluten free diet and stuff baked goods into his face at an alarming rate. I took this as a compliment.
Besides the whole “acceptable as breakfast” thing, I love making biscotti because instead of putting tray after tray of cookies into the oven, these bake all at once! Big batch is wonderfully easy for biscotti. These are made with half whole wheat flour – if you try them with all whole wheat, let me know how they turn out. OH also, if you don’t want to mess with the glaze just mix the 3/4 c. of white chocolate chips into the batter. This is what I plan to do next time; you’ll lose a few points for presentation but make up for them in “time saved”.
Makes about two dozen
6 tbsp. unsalted butter, softened
½ c. granulated sugar
2 tbsp. molasses
1 tsp. vanilla
1 1/2 tsp. cinnamon
1 tsp. allspice
½ tsp. ground ginger
1 c. all purpose flour
1 c. white whole wheat flour
1 tsp. baking powder
½ tsp. salt
¾ c. white chocolate chips
1 tbsp. oil
1 tbsp. water
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream butter with sugar. Add in eggs and molasses. Beat in spices, flour, and baking powder.
3. On a parchment paper lined baking sheet, shape dough into two 12 x 2 1/2 inch logs.
4. Bake for 22-25 minutes. Keep oven at temperature. Let cool about fifteen minutes. Slice biscotti with a sharp serrated knife into 1/2 inch slices, on the bias. Return to sheet, cut side up.
5. Return to oven and bake an additional 6 minutes. Remove and flip, then bake another 6 minutes.
6. Remove from oven and cool completely.
7. For glaze, heat white chocolate chips, oil and water in microwave in 30 second increments, whisking well in between each. Once smooth, use a fork to drizzle over biscotti.
8. Let cool completely and store in an airtight container, separated by waxed paper.