So let’s talk biscotti, shall we? Ever make them? I know you’ve had them, they’re perfect with your morning cup of joe. But I’m pretty certain you’ve never had ones like these. I’ve packed these little biscottis full of molasses, ginger, allspice, sweet dried currants, and crunchy creamy pistachios. All of that goodness is then dipped in luxurious melted English toffee, can you say delicious? But ever wonder how they’re made and how they get to be so hard and chewy yet perfectly crunchy? The secret is that you bake them twice, which is what the name biscotti actually means, “twice-baked”. You shape the dough into 2 rectangles, bake them for 22 to 25 minutes, let them cool, cut them then bake them again for a few minutes and voila! They really are super easy to make.
Ingredients
Sugar – Packed brown sugar and some plain granulated white sugar. Butter – Unsalted butter as always, we want to control the sodium content of our biscotti. Spices – Ground ginger and allspice – the key flavors of our treat today. Molasses – Molasses is key for ensuring our dough sticks together properly, it also will add lots of depth of flavor and some sweetness to our biscotti. Flour – All purpose flour. Fruit and nuts – Dried currants for sweetness and chew. We’re also using chopped pistachios. These are totally optional but life is short so why not? Eggs – The binder in our ginger bread. Baking powder – Since this isn’t yeasted we need to add some baking powder in order to achieve volume in our biscotti. We’re not using too much today as we want something that is still fairly dense. Salt – All baked goods require a little seasoning to balance out all that sweetness. English toffee – I found English toffee melts at Michael’s but they will probably also carry them in the baking aisle at your grocery store.
What Else Can I Use In My Biscotti?
You can use any type of nuts or dried fruit that you like best for this recipe. Alternatively, you can leave them out completely if you’d like. You can also add chocolate chips or coconut, just keep in mind the dominant flavors of all spice and ginger in our biscotti that we want to complement.
How To Make English Toffee Gingerbread Biscotti
Can’t Get Your Hands On English Toffee?
I found the English Toffee candy melts at Michael’s, but you can use chocolate chips instead, same technique, melt them in the microwave until smooth then dip the biscotti in it.
How To Make Your Own Allspice
If you can’t track any down in the spice aisle, there’s always options. You can mix your own quasi allspice blend by combined 1/2 teaspoon cinnamon and 1/2 teaspoon of ground cloves.
What To Serve With Gingerbread Biscotti
This cookie is made to be dunked, if you find it dry or too tough when totally dry I definitely recommend giving it a dip.
Coffee, especially lattes and cappuccinos Black tea Fortified wine like port
Storing Leftover Biscotti
To freeze, place biscotti in an airtight container and place in the freezer for up to 3 months. Take them out the day you’re ready to serve them, thaw them out on your kitchen counter for a couple hours then enjoy. I froze mine too, but I immediately pulled some out of the freezer to have with my coffee, so good luck with them lasting till Christmas.
Craving More Holiday Treats?
Lemon Shortbread Cookies Copycat Bliss Bars Gingerbread Loaf with Cream Cheese Icing Christmas Morning Wife Saver Walnut Roll Lemon Shortbread Cookies Gingerbread Loaf Peanut Butter Blossoms Gingerbread Cake
