Thursday, December 9, 2010

Gingerbread Biscotti

I was hungry for a cookie.  Susan over at Sticky, Gooey mentioned on FB that she was going to make some biscotti.  I found this recipe over at Joy of Baking but I modified it because I don't have a food processor to make the oatmeal flour and I was out of raisins.

So here's my recipe for Gingerbread Biscotti adapted from the one above:

Gingerbread Biscotti Recipe:

3/4 cup (100 grams) pecans , toasted and coarsely chopped (can also use hazelnuts or walnuts)
1/2 cup (50 grams) old fashioned rolled oats
2 1/4 cups  all purpose flour
3/4 cup (160 grams) dark brown sugar
1/2 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
2 large eggs
1/4 cup (60 ml) unsulphured molasses (such as Grandma's Molasses)
2 tablespoons light olive oil (or corn oil)
1/2 teaspoon pure vanilla extract
4 sections of roasted preserved oranges, finely diced

Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Line a baking sheet with parchment paper. 
Place pecans on a baking sheet and bake for approximately 15 minutes or until brown and fragrant. Chop when cooled.
In a large bowl, combine 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 the egg mixture to the dry ingredients, and beat until combined. 
Mix in the pecans and oranges and beat just until incorporated.

Transfer the dough to a lightly floured surface and divide the dough in half. Take each half of dough and form it into a log, about 12 inches (30 cm) long and 2 inches (5 cm) wide. Transfer the logs to the prepared baking sheet, spacing about 3 inches (7.5 cm) apart.
Bake for about 30 minutes.
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 slices.
Place the cookies cut side down and bake for 6-8 minutes, then turn them over and bake again for 6-8 minutes or until dry and firm.
Remove from the oven and let cool.
Store in an airtight container for several weeks.

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