Gingerbread Biscotti

Ingredients:

  • 2 cups (10 oz) unbleached all purpose flour
  • 1.5 cups (7.5 oz) whole wheat flour
  • 1/3 cup (2.5 oz) granulated (white) sugar
  • 1/3 cup (2.25 oz) loosely packed brown sugar
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1 cup egg beaters
  • 1/4 cup (3 oz) molasses
  • 1 tsp ground ginger
  • 3/4 tsp cinnamon
  • 1/2 tsp all spice
  • 1/2 tablespoon granulated (white) sugar

Instructions:

  • Preheat the oven to 375 degrees (F).
  • Line a baking sheet with parchment paper.
  • Mix the flours, sugars, baking powder and salt in a large bowl. (Use a fork or your fingers to break up any clumps of brown sugar.)
  • Once mixed, make a well in the center of the dry ingredients and add the egg beaters, molasses and spices (but NOT the 1 tablespoon sugar). Stir until incorporated. [The mixture will be a bit wetter than some biscotti, but it’s okay.]
  • Moisten your hands a bit, then quickly divide the dough in half and continue to quickly shape into two even logs, placing each log on the parchment-lined baking sheet.  The ‘form’ of each log will be rather loose; just go with it.
  • Dust each log with 1/4 tablespoon of sugar.
  • Bake the logs until crisp around the edges and firm to the touch, about 20 minutes.
  • Once golden and firm, remove the logs from the oven, and let both logs cool on the baking sheet for 30 minutes.  Meanwhile, reduce the oven to 325 degrees (F).
  • Once the logs have cooled for half an hour, use a serrated knife to cut both logs into ½-inch-thick slices.  (Do this OFF of the baking sheet.  Each log should make 20 cookies.)
    • Drying option #1: Stand each individual cookie up on its base (i.e., do not put each cookie on its side) back on the baking sheet, providing ample space around each cookie.  Bake the cookies until dry and crisp, 15-20 minutes.  (Choose this option if you want the cookies to stay their original color.)
    • Drying option #2: Lay each cookie on its side back on the baking sheet, and bake 15-20 minutes.  Then flip the cookies, and bake on the other side 15-20 minutes, or until the cookie is dry and crisp.  (Choose this option if you want the cookies to get lightly browned.)
  • Once done to your liking, remove the cookies from the oven and place on a cooling rack.  Once completely cooled, store the cookies in a metal tin, and eat/share as desired.

Makes 40 cookies.

Nutritional information per cookie (approximates): 66 calories, 0 g fat, 14 g carbohydrate, 0.5 g fiber, 4.5 g sugar, 2 g protein.

On the left is the cookie from Drying Option #1; on the right is the cookie that underwent Drying Option #2.

On the left is the cookie from Drying Option #1; on the right is the cookie that underwent Drying Option #2.

The ratings:
Mental Cost (ingredient availability): Very low.
Financial Cost (ingredient cost): Low.
Emotional Cost (cooking skill level): Definitely medium, if not inching towards medium-high.
Time Cost (recipe preparation): High.  Making these cookies is a moderate time investment.
Life Cost (clean up time/effort): Low!  (I love parchment paper)
Worth It? (rate from 1-5): 4.5

Miscellaneous suggestions, insights, and/or thoughts:

For a “behind the scenes” peek into the making of these cookies, check out a post on my other blog.

Stef

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About Stef

A "serious" gal who is trying to remember to lighten up and smile.
This entry was posted in cookie, dessert, italian, postaweek, vegetarian and tagged , , , , . Bookmark the permalink.

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