Remember the tree we cut down at the farm earlier this month? It’s ready for our holiday celebration, decorated with festive lights and ornaments we received as gifts, collected on family vacations, hand-made in pre-school, or were cross-stitched by my mom, and topped with a memento from Buckingham Palace. But I’m most looking forward to enjoying the tree and the reminiscing that goes along with the items on it in the days after Christmas. Thinking about how lucky I am to be surrounded by good friends and family for the holiday, I’ll relax in one of the comfy chairs of my parents’ living room with a cup of tea and these Gingerbread Biscotti!
I found this recipe online, added and substituted ingredients until it tasted exactly like Christmas.
Wishing you and yours a very merry Christmas!
- 2 1/4 cups flour
- 1 1/4 cups packed dark brown sugar
- 1 1/4 teaspoons ground ginger
- 1 1/4 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1/4 teaspoon baking soda
- 1 cup pecans, coarsely chopped
- 1/2 cup lightly packed dried cranberries, coarsely chopped
- 1/4 cup molasses
- 2 eggs, room temperature
- 1/2 teaspoon vanilla
- 1 teaspoon orange zest
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- In a stand mixer using paddle attachment, combine flour, brown sugar, ginger, baking powder, cinnamon, salt, nutmeg, cloves, and baking soda on medium-low speed until well blended.
- On low speed, mix in the pecans and cranberries.
- In a small bowl, lightly whisk molasses, eggs, orange zest, and vanilla. With the mixer on low, slowly pour in the egg mixture.
- Mix until the dough is well blended and comes together in large, moist clumps. Transfer the dough onto an unfloured work surface.
- Divide dough into two equal piles and shape into logs. (Dough will be sticky, lightly flour hands as needed. Position logs on the lined cookie sheet about 4 inches apart.)
- Bake until the tops are cracked and spring back slightly when gently pressed, 30-35 minutes.
- Transfer the sheet to a rack and cool about 10 minutes. Carefully peel the biscotti logs from the parchment and transfer to a cutting board.
- Using a serrated knife, cut each log diagonally into 3/4 inch wide slices. Return the slices to the lined cookie sheet, arranging them cut side down.
- Bake until the biscotti are dried to your taste (10 minutes for slightly moist and chewy, 20 minutes for dry and crunchy).
- Transfer biscotti to a rack and cook completely.