Every year about this time, I go into mad biscotti making mode. I have found biscotti make perfect little gifts for all kinds of people (teachers, bus drivers etc.) as well as being a wonderful addition to other gifts or gift baskets.
I pick up pretty, festive cello bags at the Bulk Barn, make several kinds of biscotti and pack them up into packages with 5 or 6 biscotti in each, tied with a pretty ribbon and tag describing what kind they are. I keep the little packages in a basket and grab one when I need a little something for someone. Biscotti are perfect for this as they have such a long shelf life (up to a month!) and they are sturdy enough that they don’t break in transit.
Even if you’re not looking to make some for gifts, you might just like to make up a batch just to have around over the holidays. These are the perfect biscotti for the season! In fact, I think these are my new favourite biscotti! The flavours are wonderful (perfectly spiced) and you can bake them as soft or crispy as you like and they taste great either way.
Summary: These are the perfect biscotti to bake up around the holidays. They keep well, so they make great holiday gifts.
- 1/2 cup unsalted butter
- 1/2 cup granulated white sugar
- 1/2 cup firmly packed light brown sugar
- 1/4 cup dark molasses (not blackstrap)
- 2 eggs
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon, ground
- 1/2 teaspoon nutmeg, ground
- 1/4 teaspoon cloves, ground
- 1/4 teaspoon salt
- Prepare a large baking sheet with parchment paper or a silicon baking mat. Preheat oven to 350° F.
- In a large bowl with an electric mixer or the bowl of a stand mixer, beat together the white and brown sugars, butter and molasses until smooth. Add eggs, one at a time, beating well after each addition.
- In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger. Add dry ingredients to the egg/sugar mixture and mix until blended. (Dough will be moist and somewhat sticky (almost thick batter-like).
- Spoon dough into two piles on baking sheets (**Note, this will really, really spread so be sure you leave lots of space in between if baking on one sheet**) Using the back of a spoon to mold it, shape the dough into two 9″ x 2″ inch logs. If you like, you could wet hands and smooth the logs, but it isn’t necessary unless you like really smooth biscotti.
- Bake in a 350° F. oven until browned at edges and firm, about 25-30 minutes (cooking time will vary depending on thickness, but you want to cook it until it is cooked through and no longer doughy in the centre). Remove from oven and reduce oven heat to 300° F.
- Let the loaves stand on baking sheets until cool enough to touch (about 5 minutes). Remove to a cutting board and cut into long, 1/2 to 3/4-inch thick slices. .
- Place slices on baking sheets with the cut side down. Return to oven and bake at 300° F. for 4 to 5 minutes . Remove from oven, flip biscotti over to expose the other cut side and bake 4 to 5 minutes more. (timing is for classic, crunchy “dunking” biscotti . If you prefer a softer biscotti, cook for only 2 to 3 minutes per side).
- Remove from oven, transfer biscotti to racks and let cool completely. Don’t worry if they still seem soft, they will crisp up nicely as they cool. Once cool, store in an airtight container for up to a month or freeze for longer storage. It you’d like to dress them up, dust with powdered icing sugar or dip the bottom in white chocolate or an icing sugar glaze.
Preparation time: 15 minute(s)
Cooking time: 40 minute(s)
Number of servings (yield): 12
Adapted from a Southern Living magazine recipe | Photo