I’m finally settling in to my winter break, now that grades were posted yesterday. While I already had all my English grades over the weekend, my Math for Business and Economics professor waited until the very last second–I know because I refreshed that page probably twenty times yesterday!–to post. B+. Not bad for an English major in a Math class. Calculus should be interesting next semester…
To celebrate, I folded the mounds of clean laundry that had invaded the living room and nested there for the last several days. And baked cookies with my daughter for her Polar Express pajama party at school today. And watched Glee for the first time in probably 8 months. And haphazardly wrapped some of the multitude of Christmas gifts that must be covered up in the next few days.
Today, it’s back to holiday baking. This one was a new challenge for me: biscotti. Gingerbread biscotti, to be exact. I never bothered before because hubby is not a fan of biscotti in general, and even less so of gingerbread, but it’s the holidays–a great time to experiment because it’s all for giving away anyway! Now that I know how easy it is to make, I’ll be doing this again…and saving it all for me! Bwah, ha, ha, ha, ha, ha!!!!!
- ½ cup vanilla sugar
- ½ cup light brown sugar, packed lightly
- ½ cup unsalted butter, softened
- 2 large eggs
- ⅓ cup unsulphured molasses
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ tsp ground cloves
- ½ teaspoon kosher salt
- 2½ cups all purpose flour, plus extra for dusting
- Set the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.
- Cream the softened butter and sugars in the bowl of a stand mixer (or in a large bowl using a hand mixer). Add the eggs, one at a time, mixing until well incorporated. Mix in the molasses.
- Add the baking powder, baking soda, ground ginger, cinnamon, nutmeg, ground cloves, and salt. Mix slowly for 20 seconds or so, then add the flour gradually. Mix until well incorporated.
- Lightly flour your workspace, as well as your hands. Scoop all the dough out of the mixing bowl into a mound on the counter and dust lightly with flour. Separate into 4 mounds and shape into thin logs placing 2 logs evenly spaced on each baking sheet.
- Bake for 20 minutes or until firm on top. Remove from oven and let sit on baking sheet for a couple minutes, then transfer to wire rack to cool for 10 minutes. Reduce oven to 300 degrees Fahrenheit.
- After 10 minutes, cut each log into 1 inch slices and arrange them on the baking sheets. Bake for 5-8 minutes each on both cut sides (longer for more crispy biscotti, less for more forgiving biscotti), then return to wire rack to cool entirely.