As a busy mother and grandmother, Cindy understands the importance of convenient meals and a well-stocked pantry, as well as the enjoyment that goes into spending time in the kitchen with little ones. Cindy’s idea of relaxing? Making an apple pie that’s just like Mom’s. Let’s hope she shares the recipe.
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Gingerbread biscotti that will fill your home with the scent of gingerbread. Try dipping them into a hot cup of coffee or cocoa.
Heat oven to 350°F. Combine butter, sugar, brown sugar, ginger, cinnamon, nutmeg and cloves in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs; continue beating until well mixed. Add molasses; continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed. Stir in mini chocolate chips, if desired.
Divide dough in half. Shape each half into 12-inch log on lightly floured surface. Place logs 3 inches apart onto lightly greased large cookie sheet. Flatten logs slightly.
Bake 22-25 minutes or until tops are cracked and logs are golden brown. Remove from oven; cool 15 minutes on cookie sheet. Reduce oven temperature to 325°F.
Carefully place logs onto cutting surface. Cut into 1/2-inch diagonal slices with serrated knife. Place, cut-side down, onto ungreased cookie sheets.
Return to oven. Bake 9 minutes; turn slices. Continue baking 5-7 minutes or until cookies are dry and crisp. Cool completely.
Place candy coating into small bowl. Microwave 1 minute; stir. Continue microwaving, stirring every 15 seconds, until melted and smooth. Stir in 1/4 teaspoon cinnamon.
Place cookies onto waxed paper; drizzle with melted candy coating. Let set at room temperature until coating is firm.
Dietary Fiber: 1g
I made four different biscotti cookies and this was by far the best (better than the chocolate, toffee and anise ones I made)! I did have to add more flour than the recipe called for due to stickiness of batter. Also adding lemon extract to candy coating for a different flavor combination
Made this for a cookie swap and it was a huge hit! Added crystallized ginger instead of chocolate chips and used white chocolate with some lemon zest for the drizzle.
Easy to make and very delicious!
This has become one of my favorite holiday recipes - folks on my "cookie list" start asking about them right after Thanksgiving! For a twist, I use melted cinnamon chips instead of the white candy coating and apply it in a decorative pattern using a small squeeze bottle - delicious!
great recipe , I thought that diced up crystallized ginger would be a nice twist for an extra zing, was very good ad in instead of chips
What a great fall / winter cookie. Easy to make. Something different to serve with coffee. Kids loved them too. Did not drizzle but made no difference. Flavor is fantastic.
Even though I dried these out too long oops! forgot them in the oven!, it still tasted great. Only used half the brown sugar, and it was plenty sweet for me & the family. Will definitely make these again.
this biscotti is really good; it tastes like Starbuck's biscotti. The cinnamon in the glazed is a nice touch.
Really nice gingerbread flavor and they were a light crisp biscotti and not hard as rocks like some biscotti can be. My only change to the recipe was when I was drying them, I stood them up with space between so I didn't have to turn them over. I had my convection oven turned down to 275 and baked them about 20 min to get them good and dry.
I have always loved the gingerbread biscotti I found at a local coffee shop but haven't had any in awhile due to tight finances this year. I was excited to find this recipe, and thrilled with the results! I doubt I'll ever go back to buying them again.
This was very tasty, the spices making it delicious. I shared it with several friends and have already been asked for the recipe.
I love gingerbread and I love biscotti, this was the perfect combination. I added the mini chips, delicious. I will drizzle them once I'm ready to package them to give away with my holiday cookies.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1669
© 2014 Land O'Lakes, Inc.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!”
Bring the bold flavors of
ginger and sesame to a
variety of meals.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!” More ...
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