Biscotti is a guilty pleasure of mine. I love dipping it in my morning coffee. I have been meaning to try a few recipes. Here is a holiday version from WhipperBerry that I am looking forward to trying soon.
Gingerbread Pecan Biscotti (adapted from food.com)
2 1/4 cups flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
3/4 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg (I grated whole nutmeg for added flavor)
1/4 teaspoon ground allspice
1 egg, lightly beaten
2 egg whites, lightly beaten
2/3 cup dark brown sugar, packed
1/4 cup molasses
2 teaspoons vanilla extract
1/2 cup pecans, chopped
In a large bowl, combine the first seven ingredients. In your mixer, combine the egg and egg whites, brown sugar, molasses and vanilla until smooth.
Stir the egg mixture into dry ingredients just until moistened; fold in pecans; cover and refrigerate for 30 minutes.
Divide dough in half; shape each half into a ball; on a baking sheet coated with nonstick cooking spray, or parchment paper; roll each ball into a 14-inch x 1 1/2-inch rectangle.
Bake at 325 for 24 to 28 minutes or until firm to touch; remove from the oven and reduce heat to 300 degrees.
Cool for five minutes then transfer to cutting board. Cut diagonally with a serrated knife into 1/2-inch slices; place cut side down on a baking sheet coated with nonstick cooking spray; bake for 15 to 20 minutes or until lightly browned, turning once. Remove to wire racks to cool.
Peppermint White Chocolate
6 oz. Baker’s White Chocolate
1/4 teaspoon Peppermint extract
Place chocolate in microwave safe container, and add peppermint extract. Microwave according to directions and heat in small increments, stirring each time until fully melted. Making sure your biscotti is completely cooled, line up and drizzle chocolate over them with a spoon.