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Gingerbread Biscotti




Source of Recipe


internet


List of Ingredients




¾ cup crystallized ginger, divided
2 Tbsp. ground ginger
½ tsp. ground allspice
½ tsp. ground cinnamon
½ tsp. ground nutmeg
½ cup sugar
½ cup firmly packed dark brown sugar
6 Tbsp. butter or margarine
2 large eggs
¼ cup light molasses
2 ¾ cup flour
1 ½ tsp. baking powder
2/3 cup (4 oz.) reduced fat chocolate chips



Recipe



Coarsely chop half of the crystallized ginger; finely chop the other half. Set aside.

In a large bowl, combine ground ginger, allspice, cinnamon, nutmeg, sugar and brown sugar. Add butter and beat with electric mixer until light and creamy. Beat in eggs, one at a time, followed by molasses, until mixture is smooth. Stir in both coarsely and finely chopped ginger. Sift flour and baking powder into molasses mixture; beat until just blended. Dough will be thick and slightly sticky. Divide dough in half; wrap each half in waxed paper or plastic wrap. Chill 2-3 hours. (Dough will keep 1 week in refrigerator if tightly sealed.)

Preheat oven to 375° F.

Position rack in center of oven. Grease and flour a baking sheet or line with parchment paper; set aside. With lightly floured hands, shape each portion of dough into loaf ½-inch thick, 2 inches wide and 12-14 inches long. If hands become sticky, wash, dry and dust with flour again. Place loaves on prepared sheet at least 2 inches apart. Bake 25-30 minutes, or until loaves are completely set and a toothpick inserted in the middle comes out clean. Do not turn off oven. Place baking sheet on wire rack and let loaves cool on sheet 5 minutes.

Transfer loaves to cutting board and with serrated knife, firmly cut each loaf diagonally into slices ½-inch thick. Place slices upright on baking sheet and return to oven 10 minutes or longer if crisper cookie is desired. Remove biscotti from oven and transfer to wire rack to cool completely.

Melt chocolate in double boiler or microwave oven. With spatula, spread chocolate over half of each cookie. Set the biscotti upright on wire rack until chocolate has set. Store in airtight container, separating layers with sheets of waxed paper.

30 biscotti