
Gingerbread BiscottiRecipe by Chef Heidi Fink Yield Makes 2 dozen biscotti These are perfect for dipping into a cup of hot cocoa or chai tea. They will last about a month if nobody eats them first! Ingredients 350 g (2-1/2 cups) all-purpose flour 10 ml (2 tsp) ground ginger 5 ml (1 tsp) ground cinnamon 1.25 ml (¼ tsp) allspice 1.25 ml (¼ tsp) cloves 2.5 ml (½ tsp) salt 5 ml (1 tsp) baking powder 1.25 ml (¼ tsp) baking soda 2 whole eggs 1 egg white 280 g (1-1/3 cup) packed dark brown sugar 43 g (3 Tb) butter, melted and cooled slightly Optional additions: 1 cup diced Australian crystallized ginger, 2 Tb orange zest, 1 cup dried cranberries Directions Preheat oven to 350°F. Line a baking sheet with parchment paper. In a medium sized bowl, whisk together the flour, ground spices, salt, baking powder and baking soda until evenly mixed. Using a wooden spoon, stir in the flour mixture into the egg mixture until mixed. The mixture will be sticky. Divide the dough into 2 equal pieces and place the parchment-lined baking sheet. Shape each into a smooth, flat-topped log about 1½ inches wide and about 12 to 14 inches long. Place logs 3 inches apart. Bake for about 20 to 25 minutes, until they feel firm to the touch. Remove from the oven and let cool for 15 minutes. Turn down the oven to 300°F. Place cooled logs on a cutting board and slice on the diagonal into ½ inch thick slices. Arrange the slices upright on 2 baking sheets, leaving room for air circulation, and bake them again for 20-30 minutes, rotating the trays half way through baking. This second baking dried the biscotti out to give them their nice crunch and excellent keeping qualities. Let the biscotti cool on wire racks before packing into cookie tins.

Gingerbread BiscottiRecipe by Chef Heidi Fink

Yield Makes 2 dozen biscotti

These are perfect for dipping into a cup of hot cocoa or chai tea. They will last about a month if nobody eats them first!

Directions

Preheat oven to 350°F. Line a baking sheet with parchment paper.

In a medium sized bowl, whisk together the flour, ground spices, salt, baking powder and baking soda until evenly mixed.

Using a wooden spoon, stir in the flour mixture into the egg mixture until mixed. The mixture will be sticky.

Divide the dough into 2 equal pieces and place the parchment-lined baking sheet. Shape each into a smooth, flat-topped log about 1½ inches wide and about 12 to 14 inches long. Place logs 3 inches apart.

Bake for about 20 to 25 minutes, until they feel firm to the touch. Remove from the oven and let cool for 15 minutes. Turn down the oven to 300°F.

Place cooled logs on a cutting board and slice on the diagonal into ½ inch thick slices. Arrange the slices upright on 2 baking sheets, leaving room for air circulation, and bake them again for 20-30 minutes, rotating the trays half way through baking. This second baking dried the biscotti out to give them their nice crunch and excellent keeping qualities. Let the biscotti cool on wire racks before packing into cookie tins.

Gingerbread BiscottiRecipe by Chef Heidi Fink

Ingredients

Directions