Gingerbread Biscotti

This was a great gingerbread biscotti recipe. The biscotti are, in my opinion, perfect. I like my biscotti crisp, but chewable on their own, without having to dunk it in coffee. This definitely fit the bill. The outside was crumbly and crispy, but the inside had a slight chewiness. 



And, of course, I loved the gingerbread flavor. I wish it was kosher to make gingerbread year round because I love it so. Although, I'm sure I COULD make it year round and my roommates would be the only ones who knew! Hmmmm =)



Gingerbread Biscotti
Cookie Madness 

1 3/4 cups flour
1 1/2 teaspoons baking powder
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup vegetable oil
1/4 cup mild molasses
2/3 cup sugar
2 tablespoons ground flax seeds
2 tablespoons milk or a non-dairy milk like soy milk or almond milk
1 teaspoon pure vanilla extract

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

Mix the flour, baking powder, ground ginger, cinnamon, nutmeg and salt together in a bowl and set aside.

Whisk oil, molasses, sugar, ground flax seeds, milk, and vanilla together in a mixing bowl.

Stir the flour mixture into the liquid mixture and form a smooth dough.  Gently knead in the pecans and cranberries (or ginger, if using).

On a cookie sheet (I lined mine with parchment, but you can use a Silpat or just lightly grease), form a log about 11 inches long by 4 inches wide.   Flatten the end sides of the log. Bake for 28 to 30 minutes until the log is puffed and firm but not too brown. It will spread a little, and some cracking is okay. Allow log to cool for about 45 minutes.

Preheat the oven to 325ºF. Very carefully, slide the log off the baking sheet and onto a cutting board. With a sharp, heavy knife, (I had better luck with a Chef’s knife than a serrated knife) cut log into ½-inch-thick slices, using one quick and firm motion, pressing down into the log. Very gently move slices to the baking sheet, standing them of their bottom edge if possible. Rebake the slices for 22 to 24 minutes. The slices should appear dry and slightly toasted, but do not allow them to get too browned. Allow the biscotti to cool 10 minutes on the baking sheet, then carefully move them to the wire racks to complete cooling (warm biscotti may be fragile).