Wednesday, May 20, 2009

~Gingerbread Biscotti~

THANK YOU BUNCHES for your concern and prayers for Elijah, Y'all are the BEST! =D He is doing A LOT better. We are soooo happy to see him being his smiley self again! Praise the Lord! We finally celebrated his birthday Sunday evening. I'll post pics soon. =)
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What is it about sitting and sipping coffee and eating danty pastries in a coffee shop that makes one feel so special? The other day we were out and were in 2 different fancy coffee shops (but for other reasons) and saw all of their fancy pastries that looked so inviting. Well, I didn't splurge that day...but decided to come home and stir up my own pastries, and make my home "a coffee shop"! =D
I had seen this ~Gingerbread Biscotti~ recipe in the Jan/Feb The Ladies Companion submitted by Marilyn Muir Warren, Ohio, and it looked good, so I decided to make it.
Later...I sat down to a yummy cup of Mocha coffee and one of these delicious GingerBread Biscotti!

Here's the recipe.
1/4 cup real butter (1/2 of a stick)
3/4 cup brown sugar
2 large eggs
1/4 cup Molasses or honey
2 1/2 cups flour
1 1/2 teasp. baking powder
1/2 teasp. baking soda
1/8 teasp. salt
1 1/2 teasp. ground ginger
1 teasp. cinnamon
1/4 teasp. ground cloves (I didn't have this)
1/2 teasp. ground nutmeg
1 cup slivered almonds
White choc. coating, optional
Heat oven to 350. In a large mixing bowl, cream the butter and sugar. Beat in eggs, and molasses. Add all dry ingredients and blend until smooth. Fold in the almonds. Divide the dough in half onto a lightly greased baking sheet. Spray your hands with Pam (dough will be sticky) and form each half into a log about 4" wide and 1" high. Place them 2" apart on greased cookie sheet. Bake dough for 30-40 mins. or until a toothpick inserted comes out clean. (Your Biscotti may rise higher than mine did, due to us living at nearly 9,000 Ft above sea level.)
Lower oven temp to 300. Cool logs for 10 mins., transfer to cutting board. With a serrated knife cut each log diagonaly into 1/2" slices. Place the slices cut-side down on a baking sheet and return to oven to toast. Remove after 10 mins. and flip cookies over. Toast an additional 10 mins.
Remove from oven and let cool. (Optional) Melt white choc. and dip the cookies halfway into coating or use a spoon to drizzle quickly back and forth across the tops of all slices. (Our white choc. was being difficult, so it didn't drizzle as pretty as we wanted it. =)
Let set completely before storing in an airtight container.
Now...pour yourself a cup of hot coffee, and enjoy one of these...knowing that you made a WHOLE BATCH of Biscotti for what you probably would've paid for a cup of coffee and one SLICE! (`~`)


Kim M. said...

I LOVE biscotti and coffee! Thanks a bunch for this recipe!

I enjoyed reading your ladies' meeting post too. Thank you for the updates.

Charity said...

So I tried the biscotti recipe for coffee with a girlfriend tonight~ it was fabulous!!! The perfect texture, taste, yum, yum! Thanks!!!

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