Gingerbread Biscotti

Holy cannoli!

Wait…. before I go any further – I must give a shoutout to my girl Sabrina. The proper spelling of cannoli is noted here….with two n’s, one l ……

Lest you think I’m a member of the grammar police, (hey, I’ve been called worse) – the story behind this is simple: there’s an Italian restaurant down the street from our house that has cannoli on the menu. And they spell it like this ….”canolli”.

Of course, dey might awso tawk like dis too, but I can neither confirm nor deny that assumption..

Anyway, it takes a tremendous amount of self control on both our parts not to say something to the management about the spelling. But I would venture a guess that either one of two things has happened:

A. They know

and/ or

B. Don’t care.

It gives us a laugh every.single.time. I know I know, I’m easily amused…..

Oh – and about these biscotti? Three words: out – stand – ing.


Gingerbread Biscotti – adapted from Fine Cooking

2 1/4 cups all-purpose flour
1 1/4 cups packed dark brown sugar
2 tsp. ground ginger
1 1/4 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. baking soda
1/4 cup molasses
2 large eggs
¼ cup orange marmalade

Position a rack in the middle of the oven and heat the oven to 350°F. Line two large baking sheets with parchment.

In a stand mixer fitted with the paddle attachment, combine the flour, brown sugar, ginger, baking powder, cinnamon, nutmeg, and baking soda on medium-low speed until well blended. In a measuring cup, lightly whisk the molasses, eggs, and marmalade. With the mixer on low, slowly pour in the egg mixture. Continue mixing until the dough is well blended and comes together in large, moist clumps, 1 to 2 minutes.

Dump the dough onto an unfloured work surface. Divide into two equal piles (about 1 lb. each). Shape each pile into a log that’s 10 inches long and about 1-1/2 inches in diameter, lightly flouring your hands as needed (the dough is a bit sticky).

Position the logs on the lined sheets. Bake until the tops are cracked and spring back slightly when gently pressed, 30 to 35 minutes. Transfer the sheet to a rack and let cool until the logs are cool enough to handle, about 10 minutes.

Carefully peel the biscotti logs from the parchment and transfer to a cutting board. Using a serrated knife, saw each log into diagonal slices 3/4 inch wide. Return the slices to the baking sheets (no need for fresh parchment) and arrange them cut side down. It’s all right if they touch because they won’t spread.

Bake until the biscotti are dried to your taste, about 10 minutes (for slightly moist and chewy) to 20 minutes (for super-dry and crunchy). Transfer the cookie sheet to a rack and let the biscotti cool completely. The biscotti will still give slightly when pressed, but will harden as they cool. When cool, store in airtight containers.


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