GINGERBREAD BISCOTTI

I literally LOVE christmas baking. The gingerbread cookies, anything saffron, nutmeg and the delicious candies you can make 🥰.

I decided to make these cookies cause they are damn delicious with a cup of coffee. U can dunk em in or just have a bit and a sip. The mix of coffee and cookie is yum! You shouls try. And these are also great as a give a way treat in a cute little container and dare I say it, they are ALMOST fool proof to make! They are a hard cookie so you dont have to worry to much about over-baking them. I was out off all spice so I added some pumpkin spice I had, Improvising at its best. Bottom line is dont freak out if ur miasing something I mean UNLESS its a key ingredient.

If you are a new baker or in the game already you will succeed no matter what!!!! Now LETS GET BAKING!!!!!!!!

INGREDIENTS

2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
2 tsp ground ginger
3/4 tsp ground allspice
1/2 tsp ground cloves
1/4 tsp black pepper
6 tbsp unsalted butter, softened
1 cup brown sugar
2 eggs
2 tsp vanilla extract
2 tbsp unsulfured molasses
1-2 tbsp confectioners’ sugar
1 cup whole almonds

Preheat oven to 350-degrees F. Prepare a large baking sheet with parchement paper and set aside.
In a bowl mix together flour, baking soda, salt, cinnamon, ginger, allspice, cloves and pepper. Set aside.
In a separate bowl of a stand mixer with the paddle attachment, beat together the butter and brown sugar about 2 minutes on medium-high until combined. Add eggs, one at a time, and beat until combined well. Stir in vanilla extract and unsulfured molasses; combine well.
Stir in flour mixture to form a stiff dough. Once combined add the almonds and mix until combined.
Divide dough in half. Flour hands and form dough into two slightly flattened logs on prepared baking sheets, each approximately 12-inches long and 2-inches wide. Sprinkle with confectioners’ sugar.
Bake 30 minutes, or until slightly firm to the touch. Cool on baking sheet 5-10 minutes.
Transfer to cutting board and cut into ¾-inch slices. Arrange biscotti, cut sides down, on the baking sheet and bake for about 10-15 minutes, or until crisp. Cool on a rack.
Store in airtight containers up to 1 week. Biscotti may be kept wrapped in freezer safe plastic wrap and frozen up to a month.