The perfect biscotti for a special occasion like Christmas! This recipe features classic gingerbread spices like ginger, cinnamon, cloves and nutmeg.
These were pretty darn good. With a couple changes, the texture came out just perfect; they weren't too crunchy or too soft as other reviewers have stated. First, I replaced the oil with butter. I make a few different kinds of biscotti, and I've never seen a recipe call for oil. I figured the butter would be tastier. Second, to ensure a crucnchy yet not-too-hard texture, I mixed the ingredients according to most biscotti recipes I've tried. I mixed all the dry ingredients, incuding the sugar. Then I cut the butter into the dry ingredients until the mixture resembled course crumbs. In a seperate bowl, I lightly beat the eggs and the molasses together. I added this to the dry mix. I mixed this concoction until it was just combined. No overmixing! The dough should still be crumbly. I divided the dough in half and formed them into their log shapes on the cookie sheets. It's still pretty crumbly at this point, but it all firms up when you bake it. This looser dough allows the biscotti to cook up crunchy without being dense or hard. I think that's the reason some people ended up with tough cookies. You have to keep the dough kinda loose. Anyway, when I finsihed the baking process, I dipped them in white chocolate. Deliciousness. - 20 Nov 2007 (Review from Allrecipes USA and Canada)
This is a good recipe after I changed a few things from what other reviewers have said and from other biscotti recipes I use. I used 6 T marjarine instead of oil. I omitted the whole wheat flour and ended up using about 4 cups white flour to get the right consistancy. I also added a teaspoon vanilla and used 3 1/2 t. Pampered Chefs Cinnamon Plus instead of all the seasonings, it's just easier as it has all of them in it. Next I divided into 3 logs and rolled them in Raw sugar mixed with a little cinnamon then flattened them. It gave it a nice look after baking. The easiest way to make biscotti is to bake on a Pampered Chef Bar stone(yes there is a difference in stones) They won't burn and when you bake the 2nd time, you just stand them up about 1/2 inch apart and don't have to flip them. I'm not sure if I will do any white chocolate on them or not. They do look pretty the way they are. - 27 Oct 2007 (Review from Allrecipes USA and Canada)
this may be the best biscotti I have ever had! I followed the recipe exactly (even the cooking time) and they came out perfectly. I don't know why some others had so much trouble. The dough wasn't sticky at all. Even my 6 year old had one with milk tonight and loved it! This is a keeper. Thanks so much Christina! - 07 Dec 2006 (Review from Allrecipes USA and Canada)