Wednesday, January 28, 2009

Gingerbread and Cinnamon Chip Biscotti

These were awesome. It is kind of hard to find biscotti without chocolate for my biscotti loving husband, and this recipe was perfect. Although, I do think that my father in law ate the vast majority of them. If I remember correctly, this picture is of my father in law eating the very last one. Gingerbread and Cinnamon Chip Biscotti

From: Picky Palate

1 1/4 cups flour
1 cup whole wheat flour
1 1/4 cups packed dark brown sugar
1 1/4 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. baking soda
1 cup pecan, coarsley chopped (I left these out)
1 bag of Herhey's Cinnamon Chips
1/4 cup molasses
2 large eggs

2 cups chips (chocolate or cinnamon)
Sugar Crystal Sprinkles

Preheat oven to 350 degrees. Combine flours, brown sugar, baking powder, cinnamon, salt, nutmeg, baking soda, pecans, and cinnamon chips in a mixer. In a medium bowl, mix the eggs with the molasses. With your mixer on low speed, pour egg mixture into flour mixture until well combined.

Divide the dough into 2 equal parts and form into 10 " logs. Place 4" apart onto a parchment paper lined baking sheet. Each log should be about 2" wide. Bake for about 30 minutes and let cool for 10 minutes. Cut each log into 1/2" pieces on the diagonal. Place back onto the baking sheet and bake for an additional 10 minutes or until nice and crispy. Remove and let cool completely.

The recipe calls to have the biscotti dipped into melted chocolate but again we don't do the chocolate thing. Had I had enough cinnamon chips I would have dipped the biscotti in that.
Place chips into a double boiler over boiling water. Melt until smooth. Or you can melt them carefully in the microwave. Dip the top half of the biscotti into the melted chips and place onto wax paper to dry. Decorate with sugar crystal sprinkles if desired. Once they are dried feel free to gorge yourself or dip them into hot chocolate or whatever fits your fancy.

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