Credit: From a recipe provided by STINA from Facebook (Becket’s GF)
Butterscotch-Dipped Gingerbread Biscotti
Ingredients
For Biscotti
- 2 ⅔ cups all-purpose flour
- 2 tsp baking powder
- ¾ cup sugar
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground allspice
- 2 eggs room temperature
- ¼ cup molasses
- ½ cup butter softened
For Glaze
- ½ cup butterscotch chips
- ¼ tsp ground cinnamon
Instructions
For Biscotti
- Preheat oven to 350°F. Mix sugar, flour, ginger, cinnamon, nutmeg, allspice, cloves, and baking powder in large bowl. Mix well.
- In a separate bowl, combine butter and molasses. Add eggs one at a time until incorporated.
- Divide dough in half. Shape each half into a 12-inch log. Place logs 3 inches apart on wax paper-lined baking sheet. Flatten logs slightly.
- Bake 23-28 minutes or until tops are cracked. Remove from oven. Coll for about 20 minutes on baking sheet. Reduce oven to 300°F. Gently place logs onto a cutting board. Cut into 1-inch diagonal slices with serrated knife. Place cut-side down, onto wax paper-lined baking sheets (feel free to re-use the wax paper you just baked the "logs" on).
- Return to oven. Bake 10-12 minutes; turn to side. Continue baking 8-10 minutes or until biscotti are dry. Cool completely.
For Glazing
- Place butterscotch chips into a small glass bowl. Microwave 75 seconds, then stir. Continue microwaving, stirring every 20 seconds, until smooth. Stir in 1/4 teaspoon cinnamon.
- Place biscotti onto wax paper after dipping in melted butterscotch mixture. Let cool to room temperature.
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