December 17, 2010

another cookie recipe!

Biscotti are a twice baked cookies originating in Prato, Italy. Originally considered cakes, they were large almond biscuits, made dry and crunchy through cutting the loaf of dough while still hot from the oven, then baking again. Such cookies had a long shelf life, this food was particularly useful during journeys and wars, and twice baked breads were a staple food of the Roman Legions. So, needless to say these travel well and make great gifts during the holidays.They are easy to make and are wonderful for dunking in coffee, tea or hot chocolate.
Here is a yummy biscotti recipe:


½ c butter
½ c sugar
½ c brown sugar
1 tsp powdered ginger
1 Tbsp grated ginger root
¾ tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
2 eggs
3 Tbsp molasses
2 ½ c flour
2 tsp baking powder
-mix and make into one loaf
-top with raw sugar
-bake at 350 degrees for 22 minutes
-remove dough
-let cool 10 minutes
-cut into ½ inch  slices & place back on sheet
-reduce oven temp to 325 degrees
-bake 10 minute, flip over, bake 10 more minutes

1 comment:

Anonymous said...

Love gingerbread, perfect for the season!