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Gingerbread Biscotti Recipe: 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 hazelnuts on a baking sheet and
bake for approximately 15 minutes or until brown and fragrant and the skins
are starting to
peel. Remove from oven, place the warm hazelnuts in a clean dish towel, roll it
up, and let
the nuts 'steam' for about five minutes. Then briskly rub the
nuts, while still in the towel, to remove most of their skins. Set aside to let the nuts cool and then
coarsely chop. (Note: To toast pecans, walnuts, or almonds, bake for about 8 to
10 minutes or until brown and fragrant.)
In a food
processor, process 1/2 cup (50 grams) of the rolled oats until finely ground.
In
the bowl of your electric mixer (or with a hand mixer),
combine the 1/2 cup (50 grams) of finely ground
oats, the remaining 1/2 cup (50 grams) of rolled oats, flour, sugar, salt,
baking powder, baking soda, and spices.
In a separate
bowl, whisk together the eggs, molasses, oil, and vanilla extract. With the
mixer on low speed, slowly add the egg mixture to the dry ingredients, and beat
until combined. Scrape down the sides of the bowl as needed. Mix in the chopped
hazelnuts and raisins 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, or until golden brown and firm to the touch. 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 (2 cm) slices, on the diagonal. Place the
biscotti, cut side down, on the baking sheet. Bake for about 6-8 minutes, turn slices over, and bake
for another
6-8
minutes or until dry and firm. Remove from oven and let cool. Can be stored in an
airtight container for several weeks.
Glaze (optional):
In a small bowl stir together the sugar, vanilla
extract, and enough milk (cream) to make a smooth, thick, yet pourable glaze.
Use a small spoon to drizzle several thin lines of the glaze over each biscotti.
Let the biscotti sit at room temperature until the glaze has completely dried.
Makes about 30 biscotti.
References:
DeMasco, Karen & Fox, Mindy. The Craft of Baking.
Clarkson Potter/Publishers. New York: 2009.
Linder McGlinn, Jennifer. Gingerbread. Chronicle
Books. San Francisco: 2009.
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