ell I’ve baked up a storm in my little kitchen a few weeks ago in anticipation of a yearly ministry conference being held at my church. It was last month. As a result, I’ve stockpiled around five recipes to share with you over the next week or so. The first being this Gingerbread Biscotti recipe.
he Gingerbread Biscotti speak the true language of Autumn, with deep spicy flavors mixed into the dough. Cinnamon, nutmeg, ginger… they’re all in there. My husband loves gingerbread – he also loves a good biscotti. He now enjoys the way his favored cookie reshapes into a dip-able stick with a glass of milk for a late-night snack. He’s not much of a tea/coffee drinker, so he goes for the milk. The scent in my home while these baked was reminiscent of Christmas to me.
t any rate, this is my favorite biscotti recipe for many reasons, the best one being the dough is SO easy to handle. You’ll have the logs shaped in less than a few minutes flat as the dough is hardly sticky. It slices easily after the first bake, biscotti bake 1-3 times, and if you follow the first baking time, your biscotti should have a slight ‘give’ in the center. Go for the second bake time if you like superior crunch along-side your coffee. This is the simplest biscotti recipe I’ve posted to date. If you’re a beginner baker and want to try these Italian-born desserts, start with this one.
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