Indulgent Gingerbread Biscotti Recipe
I love Italy! I love everything about it, the art, the culture, the accent and especially the food. Particularly the little biscotti biscuits they serve with coffee, my favourite are amaretto as I also can’t get enough of amaretti biscuits, damm those Italians know how to dunk. We British have the tea dunking down to an art but we tend to blur the lines between whats good to dunk in tea and whats good for coffee.
So autumn has officially defended here in The North and with autumn brings my favourite day of all days ….. Starbucks pumpkin spiced latte day! And oh what a glorious day that is, the first pumpkin spiced latte of the season, all cosy and warm by the fire watching a movie with a huge cup full of pumpkin amazingness. My boyfriend and I already knew what we were going to do with our Saturday afternoon. But I had that baking twitch for all things autumn and knowing that that first glorious sip was only hours away I thought it only fitting that I bake something to go with the eagerly awaited coffee.
Biscotti means twice baked, the dough is formed into a kind of squashed log and baked, once firm it is taken out of the oven, let cool a little, sliced and baked again for a further 10-15 min to get that good biscotti crunch and dry quality that is going to soak up all of your coffee.
This recipe is really versatile, take out the spices and add a different flavour more to your liking or add chopped nuts or dried fruit, you can really make it your own.
- 280g plain flour
- 275g brown sugar
- 2 tsp ginger
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1 1/4 tsp baking powder
- 1/4 tsp bicarbonate soda
- 1/2 tsp salt
- 2 eggs
- 2 tbsp black treacle
- 1/2 molasses vanilla
- 50g white chocolate chips
- Pre-heat your oven to 180C / 350F. Line a flat baking tray with baking paper, spray with non stick cooking spray and lightly dust with flour.
- In a bowl combine all of your dry ingredients and set this to one side for later.
- Using an electric mixer, beat together the eggs, sugar and treacle. Slowly adding your flour mixture until it combines and becomes a dough.
- Divide the dough into two shaping them one at a time into log shapes about 25cm/10″ long and about 5cm/2″ in diameter.
- Bake the dough in the oven for 30-40min or until they are golden in colour and spring back when touched lightly.
- When baked remove from the oven and set aside to cool. When cooled transfer to a cutting board and using a serrated knife slice the log into 1cm thick slices and lay the slices flat back on the baking tray and place back in the oven for a further 10-15min until the biscotti are beautifully golden and crunchy.
- When they are baked leave to cool completely whilst you prepare the chocolate.
- Melt the chocolate in the microwave in blasts of 30 seconds, making sure to stir the chocolate in-between and check that its not burning.
- Once your chocolate is melted either dip one end of the biscotti into the chocolate and leave to cool or transfer the chocolate to a piping bag and pipe a zig zag pattern as I have.
- Serve when the chocolate is completely cooled.
And there you have it, the perfect accompaniment to your morning cappuccino. If you make this yourself let me know how it goes by tagging @whatseatingmanchester in your social media post!