Gingerbread Biscotti Cookies

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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.

Yield: 10

Ingredients:
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;

Frosting:
1/2 cup white melting chocolate
Sprinkles

Steps:
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.

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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!

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Gingerbread Cookie & Almond Chocolate Candy

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I came up with this idea when needed to do something with my leftover gingerbread cookies from the ¬†cuppcakes I made..So I decided to crush them and put them in my silicon holiday candy molds! The silicon molds can be found at Target and I use them for all different kinds of things such as putting leftover tomato or pesto sauce in them (you can find more details under the Tips & Tricks page)! You can also use any favorite type of cookie, candy, nut, or really anything you want to put in the chocolate–the possibilities are endless!

Yield: 10

Ingredients:
1 cup of melting chocolate
1/2 cup gingerbread cookies; crushed
1/4 cup roasted almonds; crushed
1/4 cup white chocolate chips (optional)

Steps:
1. Melt chocolate and with a spoon, gently spoon in your crushed cookies/almonds. Then with another spoon, add your melted chocolate. You can even add the crushed cookies/almonds after you spoon the chocolate OR you can even mix it in with the chocolate! Its really up to you! Let cool for 30 minutes or put in fridge for 15 minutes. They should pop right out of the trays and enjoy!

Gingerbread Boy Cupcakes

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Gingerbread cookies are the cutest part of Christmas time! These cupcakes make the perfect treat for any Christmas party or if you are having visitors over!

Yield: 24

Ingredients:
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup maple syrup
1 egg; room temperature
1/2 cup heavy whipping cream
1 tsp ground ginger
1 tsp cinnamon
1/4 tsp nutmeg
3/4 cup brown sugar
24 gingerbread cookies

Frosting:
4 cups powdered sugar
1/2 tsp vanilla extract
1/2 cup heavy whipping cream
1/2 tsp cinnamon
1 tsp maple syrup

Steps:
1. Preheat oven to 350 degrees F. In a large bowl, combine flour, baking soda, nutmeg, ginger, cinnamon, and salt. Mix and set aside. In a medium bowl combine butter, sugar, and syrup. Mix until combined.

2. Combine wet ingredients to flour mixture and mix with a blender or kitchen aid. Pour in the whipping cream slowly while mixing.

3. Line cupcake tins with wrappers and spoon in cupcake mixture evenly within 24 cupcakes. Bake for 15-20 minutes or until cupcakes are golden brown.

4. To make the frosting, in a mixing bowl mix the powdered sugar, whipping cream, syrup, and vanilla extract, and syrup with a mixer. Mix until light and fluffy. Add more powdered sugar or whipping cream depending if frosting is too thick. Once cupcakes are baked and cooled, with a butter knife frost cupcakes and place a gingerbread cookie in the center.