By Tracey
Soft Gingerbread Biscotti
from Gingerbread by Jennifer Lindner McGlinn
Ingredients:
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 teaspoons ground ginger
- 3 teaspoons ground cinnamon
- 1/2 teaspoons cloves
- 3/4 cup plus 3 tablespoons sugar
- 1/4 cup packed light brown sugar
- 3 large eggs, at room temperature
- 2 tablespoons unsalted butter, melted and cooled
- 1 1/2 teaspoons vanilla extract
- 1 large egg white, lightly beaten
Directions:
Preheat oven to 350 F and line a large baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, 2 teaspoons of the ginger, 2 teaspoons of the cinnamon, cloves, 3/4 cup of the sugar and the brown sugar.
In a measuring cup or medium bowl, whisk the eggs, butter and vanilla extract. Add the egg mixture to the flour mixture and stir with a wooden spoon until the dough comes together in a soft, sticky mass.
Turn the dough onto a lightly floured work surface and knead until smooth. Divide the dough in half and shape each half into a log about 8 inches long by 2 inches wide. Place the logs about 3 inches apart on the prepared baking sheet.
Mix the remaining 1 teaspoon of ginger, 1 teaspoon of cinnamon and 3 tablespoons of sugar together in a small ramekin. Brush the dough logs with the egg white and sprinkle with 1/3 of the spiced sugar mixture.
Bake the biscotti for 25-30 minutes, until the logs are puffed and golden brown. Cool the logs on the baking sheet set on a cooling rack for about 10 minutes. Meanwhile, lower the oven temperature to 300 F.
Using a serrated knife, cut each log into 1/2-inch thick slices on the diagonal. Arrange the biscotti, cut side down on the baking sheet and sprinkle with 1/2 of the remaining spiced sugar mixture. Bake for about 6 minutes, or until the biscotti are light golden brown. Flip the biscotti over, sprinkle with the remaining sugar mixture and bake for about 6 minutes more.
Cool on the biscotti on the baking sheet set on a cooling rack for 5 minutes then transfer to them to the rack to cool completely.
Makes about 30 biscotti.
