Thursday, February 3, 2011

Gingerbread Biscotti

‘Biscotti’ means ‘twice baked’ in Italian. Here is a really simple and delicious biscotti recipe.
1/3 cup - Vegetable oil
1 cup - Sugar
3 - Eggs
2 1/4th cups - All-purpose flour (I neglected this completely and used whole wheat flour only)
1 cup - Whole wheat flour 
1 tbsp - Baking powder 
1 ½ tbsps - Ground ginger 
3/4 tbsp - Ground cinnamon
1/2 tbsp - Ground cloves
1/4 tsp - Ground nutmeg
Melted chocolate for drizzling (optional)
Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet. In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form stiff dough. Divide the dough in half and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
Bake in a preheated oven for 25 minutes. Remove from oven, and set aside to cool.
When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place the sliced biscotti on the cookie sheet and bake for an additional 5 - 7 minutes on each side, or until toasted and crispy. Once the cookies have cooled, drizzle with melted chocolate and enjoy these crispy twice baked cookies with a hot cup of coffee...or tea!!


    1. That's a lovely bake,yum yum!!
      will try this some time..

      Erivum Puliyum

    2. Thank Julie. Do try it, it was really delicious.

    3. These biscotties looks wonderful...Will surely try it sometime...

    4. Thanks Neha, you will surely love them.