If you have ever wondered what the italian word “biscotti” means, it means “cooked twice”. Once you read my recipe you will understand. The cookie gets its crunchy perfection by the way its baked. My Christmas baking definitely isn’t complete until I bake a batch of biscotti cookies! This year I decided to make some gingerbread flavored biscottis because I love gingerbread! I also had some leftover crushed gingerbread cookies and almonds from my chocolate candy recipe.
2 1/2 cup flour
1 cup packed brown sugar
1/2 cup white sugar
2 tsp ground ginger
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp baking soda
1/4 cup roasted almonds; crushed
1/2 cup gingerbread cookies; crushed
1/2 cup butter (1 stick); cubed
1/4 cup maple syrup
2 large eggs;
1/2 cup white melting chocolate
1. Preheat oven to 350 degrees F. In a mixing bowl, mix flour, sugars, ginger, baking powder, cinnamon, nutmeg, and baking soda. Add in eggs, butter, and syrup until dough is formed. With a wooden spoon add in crushed almonds and gingerbread cookies.
2. Line a baking sheet with parchment paper and form a 12-14 inch by 4 inch log. Bake for 20 minutes.
3. Bake until top of dough is cracked and light brown. Let cool for 5 minutes and then with a serrated knife, slice on an angle and arrange cookies back on sheet and back for another 5 minutes. Then turn cookies on other side (to get a crunch) and bake for another 5 minutes. Put on cooling rack and let cool for 15 minutes.
4. In the meantime, melt chocolate in microwave for 2 minutes in a large bowl (so you can place cookie in it). Once cookies are cooled, dunk one of the bottoms in the bowl of frosting and with a butter knife, scrape the extra drippings of frosting off–this will make it look neater and it will prevent sloppy drippings. Top chocolate with sprinkles and let cool until dry!