Wednesday, November 28, 2007

Gingerbread Biscotti

3 cups all purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 cup crystallized ginger, finely chopped
3/4 cup granulated sugar
1/4 lb. butter
1/2 cup molasses
3 large eggs

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Combine the first 5 ingredients in a bowl. Stir in the ginger. In another bowl, beat the sugar, butter and molasses until smooth. Mix in the eggs, 1 at a time. Stir the dry mixture into wet mixture until just combined. Turn the sticky dough onto a lightly floured surface and divide in half. Knead and shape each half into a log, about 12" long and 2 1/2"" inches wide. Place the logs, spacing them several inches apart, on the baking sheet. Bake for 20 minutes, and then cool on a baking rack for 10 minutes. Carefully move the logs to a cutting board. Cut at a slight angle with a serrated knife, cleaning the blade from time to time, into 3/4" thick slices. Lay the slices flat on the baking sheet. Return to oven and bake 10 minutes. Turn the slices over and bake 10 minutes more. Cool to room temperature and store in a tight-sealing container.

I whipped these up last night. Recipe courtesy of Thrifty Foods weekly flyer. Took a plateful to work and they were quickly devoured. I guess it's a keeper!

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