With the holidays coming up fast, I have been craving gingerbread!
These are a variation to the Almond Biscotti that I normally make throughout the year. Perfect for the holidays and the winter season! These taste just as good as they look (and better than biscotti you can buy anywhere) so make them for friends and family and they are sure to be impressed!
- 1/2 Cup Unsalted Butter (Softened)
- 1/2 Cup Sugar
- 1/4 Cup Brown Sugar, Packed
- 3 Eggs
- 1 Tablespoons Molasses
- 1 Teaspoon Vanilla Extract
- 3 Cups White Whole Wheat Flour or All-Purpose Flour
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 1 1/3 Cup Toasted Almonds
- 1/2 Teaspoon Nutmeg
- 1/2 Teaspoon Allspice
- 1 Teaspoon Ginger
- 1 Cup White Chocolate Chips
- 2 Teaspoon Vegetable Shortening
1. Cream butter and sugar. Add eggs one at a time and beat well after each addition. Add brandy and almond extract.
2. In a separate bowl combine flour, baking powder, and salt. Gradually add dry ingredients to the butter mixture.
3. Cover dough and chill for at least 1 hour.
4. Preheat oven to 350 degrees. Shape dough into a loaf, 14×6 and 3/4 inch thick. place on a lightly greased cookie sheet. I can usually fit both loaves onto the pan.
5. Bake 16-20 minutes or until lightly browned, at this point you don’t want them too done, because they will be going back in the oven.
6. Let cool slightly so that you can cut the loaves into about 1 inch diagonal slices. places the slices, cut side down, on the cookie sheet.
7. Put the biscotti back in the oven for about 5 minutes or until lightly browned. Flip the biscotti over so that the other cut edge is down, bake for 5 more minutes.Remove from oven and let cool on wire racks.
8. If desired, melt some chocolate in a microwavable mug and dip one end of the biscotti. Around the holidays, I will sometimes dip the bottom edge in chocolate and then sprinkle crushed up peppermint candy cane pieces on them.
To thin the white chocolate so that it is easier to dip or drizzle, add vegetable shortening when melting.