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Gingerbread Biscotti Recipe: Preheat
your oven
to 350 degrees F (180 degrees C) and place the oven rack in the center
of the oven. Line a baking
sheet with parchment paper.
Place hazelnuts on a baking sheet and
bake for about 13-15 minutes or until brown and fragrant and the skins
are starting to
peel. Remove from oven, cover the pan with a clean dish towel, and let
the nuts 'steam' for about five to ten minutes. Then briskly rub the
nuts, while still in the towel, to remove most of their skins. Set aside to let the nuts cool
completely and then
coarsely chop. (Note: To toast pecans, walnuts, or almonds, bake for about 8 to
10 minutes or until brown and fragrant.)
In a food
processor, process 1/2 cup (45 grams) of the rolled oats until finely ground.
In
the bowl of your electric stand mixer, fitted with the paddle
attachment (or with a hand mixer),
combine the finely ground
oats, the remaining 1/2 cup (45 grams) of rolled oats, flour, sugar, salt,
baking powder, baking soda, and spices.
In a separate
bowl, whisk together the eggs, molasses, oil, and vanilla extract. Add to the
flour mixture and, with the
mixer on low speed, beat
until combined. Scrape down the sides and bottom of the bowl as needed. Mix in the chopped
hazelnuts, raisins, and chocolate chips and beat just until incorporated.
Transfer
the dough to a lightly floured surface and divide in half. Take each
half of dough and form it into a log, about 9
inches (23 cm) long and 3 inches (7.5 cm) wide. Transfer the logs to the
prepared baking sheet, spacing about 3 - 4 inches (7.5 - 10 cm) apart. Bake for
about 30 minutes, or until golden brown and firm to the touch. Remove from oven and let cool on a wire rack
for about 10 minutes.
Reduce oven
temperature to 300 degrees F (150 degrees C).
Transfer the logs to a cutting board and cut into 3/4 inch (2 cm) slices, on the diagonal. Place the
biscotti, cut side down, on the baking sheet. Bake for about 6-8 minutes, turn slices over, and bake
for another
6-8
minutes or until dry and firm. Remove from oven and let cool. Can be stored in an
airtight container for several weeks.
Makes about 22 biscotti.
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Gingerbread Biscotti Recipe:
3/4 cup (100 grams)
raw hazelnuts, toasted and coarsely chopped (can also use pecan, walnuts,
or almonds)
1 cup (90 grams) old fashioned rolled oats
1 3/4 cups (225 grams) all purpose flour
3/4 cup (160 grams)
light brown sugar (firmly packed)
1/2 teaspoon
(2 grams) kosher salt
1 teaspoon
(4 grams) baking powder
1/2 teaspoon
(2 grams) baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
2 large eggs
(100 grams),
at room temperature
1/4 cup (60
ml/95
grams) unsulphured molasses (such as Grandma's Molasses)
2 tablespoons
(25 grams) flavorless oil (vegetable, corn, canola, safflower or a light
olive oil)
1/2 teaspoon
(2 grams) pure vanilla extract
1/2
cup (60 grams) dark or golden raisins
1/3 cup (60 grams) semi
sweet chocolate chips
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