Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hour
- ¼ cup unsalted butter, at room temperature
- ¼ cup granulated sugar
- 2 tbsp brown sugar
- ½ tbsp ground ginger
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 egg
- 1½ tbsp molasses
- 1¼ cups all-purpose flour
- 1 tsp baking powder
- 1 tbsp milk
- ½ cup confectioners' sugar
- 1 tbsp milk
- Preheat oven to 350 degrees F.
- Using a standalone mixer, cream the butter and sugar together with a paddle attachment (can also use electric hand mixer).
- Add the egg, followed by the molasses and spices while beating on low speed.
- Add the baking powder, followed by the flour a little at a time while beating on low speed.
- Once the ingredients are combined, use a spatula to transfer the dough to an ungreased baking sheet.
- Form a flattened rectangle, about ½ inch thick, in the center of the baking sheet. Tip: wet your fingers with water while working with the dough to keep it from sticking to your hands!
- Spread the tbsp of milk evenly over the top and place in the oven.
- Bake for 20 minutes, then remove from the oven and cool for 10.
- Reduce the oven temperature to 325 degrees F.
- Slice the rectangle diagonally until you have 6 biscotti.
- Turn the biscotti over onto one of the inner sides and bake at 325 degrees F for 10 minutes.
- Turn the biscotti over onto the other side and bake for 8 minutes. Alternatively, you can turn the oven off at this point and let them "dry" in the oven until they reach your desired texture (I prefer mine a little bit soft, but some people like biscotti very hard).
- Remove from the oven and let them cool for a few minutes before transferring to a cooling rack or plate.
- In the meantime, stir the milk and confectioners' sugar together to make the frosting. You can add more milk/sugar to reach a consistency that works for you-it should not be too runny, or too thick.
- Add the frosting to a plastic ziplock bag and cut a small hole in the corner.
- Drizzle the frosting over the biscotti, and let set for 15 minutes before serving.
Makes 6 biscotti
Recipe by My San Francisco Kitchen at http://www.mysanfranciscokitchen.com/gingerbread-biscotti/