Gingerbread Biscotti

Well, I hate to admit it, but it’s that time of year. Fall. Though autumn is one of my favorite seasons, I am so not ready for winter, yet I know it’s just around the corner. The good news is that the temperatures are now more suitable for baking in our air conditioning-free kitchen. Those temperatures—and a briefly hospitalized long-distance friend—initiated a two-day baking frenzy that yielded four new recipes: three for ready-to-ship biscotti and one for granola. One is below; the rest will be shared soon.

These gingerbread cookies epitomize the best aspects of this time of year in Michigan. Warm, cozy, aromatic and comforting, they are a great accompaniment to apple cider, coffee or cinnamon tea. Dried cranberries lend a contrasting tartness and texture along with beneficial antioxidants, though you could leave them out, if you must. (If so, at least try substituting crushed walnuts, a nutritional powerhouse that also happens to be excellent in gingerbread cookies and scones.)

Gingerbread Biscotti

Makes almost 2 dozen biscotti

2 1/2 cups 50/50 flour*
1/4 cup almond meal
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt

3/4 cup sugar
2 large eggs
1/4 cup molasses
2 tablespoons canola oil
1 teaspoon vanilla extract

3/4 cup dried cranberries (optional)

* You can buy this off the shelf, but I use a less-expensive homemade mix of all-purpose and whole wheat flour. If you don’t have a mix ready, use 1 1/4 cups each of all-purpose and whole wheat flour for this recipe.

1. Preheat oven to 350°F. Cover a large baking sheet with parchment paper or a Silpat mat.
2. In a medium bowl, whisk together first six ingredients: flour, almond meal, baking powder, ginger, cinnamon and salt. Set aside.
3. Combine sugar, eggs, molasses, canola oil and vanilla in the bowl of an electric mixer. Blend on medium-high speed for 2 minutes.
4. Add flour mixture to wet ingredients and blend until dough starts to pull together.
5. If you’re using them, add dried cranberries, mixing until they are fully incorporated. Dough will be stiff.
6. Turn dough out onto Silpat mat or a work surface dusted with flour.
7. Using wet (for Silpat only) or lightly floured hands, shape into a log about 16 inches long, 3 1/2 inches wide and 1 inch thick.
8. Bake on prepared pan for 30 minutes at 350° F.
9. Remove from oven and cool for 10 minutes. Reduce oven temperature to 325° F.
10. Carefully transfer log to cutting board and cut diagonally into 1/2-inch slices.
11. Place slices upright on the mat or pan, spacing them about 1/2 inch apart.
12. Bake 20 minutes at 325° F.
13. Transfer to wire racks to cool.

Store in an airtight container at room temperature for 5-7 days. To extend storage time, freeze in an airtight container immediately after cooling.

© Liesl K. Bohan  |  SavvyBaker.com