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Gingerbread Biscotti

cookielynn.com gingerbread Biscotti joy's teaspoon joysteaspoon.com JT's Kitchen Organic Ginger organic madagascar cinnamon Tea Time with Cookie Lynn

Holiday goodness on a plate...
  Normally I won't put a little note in prior to our CookieLynn recipes!  However, it's our inaugural recipe and I could not be more excited!  Thanks to CookieLynn for developing such an awesome recipe...and working with our teas and spices.  I am on my way to the store for molasses and cranberries!  Definitely check out her website for additional recipes and stay tuned for more recipes using premium loose leaf teas and spices by Joy's Teaspoon!!   -Naomi    Gingerbread Biscotti by Tea Time with Cookie Lynn I was recently contacted by Naomi of Joy’s Teaspoon about creating a few recipes using their tea and spices, and I am happy to announce the the first is here just in time for some last-minute holiday baking. I made these gingerbread biscotti using Organic Madagascar Cinnamon and Organic Ginger Powder.  They were paired with a fantastic English Breakfast blend, which was just a bit spicier than I’m used to. To add a bit more sweetness to the mix, I included a cranberry/white chocolate variation.
1/2 cup granulated sugar 1/4 cup butter 1/4 cup molasses 1 egg 1 tsp vanilla 1 1/2 cups all-purpose flour 1 tsp baking powder 2 teaspoons ginger 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 cup dried cranberries, chopped (optional) 1/4 cup white chocolate chips (optional) Preheat oven to 350* and line a sheet pan with parchment paper. Cream together butter, sugar, and molasses until light and fluffy. Add egg and vanilla, mix until fully incorporated. In a small bowl, sift together flour, baking powder, and spices. Add dry ingredients to wet mixture, a little at a time, until combined. At this point, I took out half the dough, and gently mixed in the cranberries to the remaining half. (You can skip this step, or make the entire batch with cranberries, using about 1/2 cup.) Make two logs, about ½ inch thick and four inches wide. Bake at 350* for about 15-18 minutes, or until slightly golden on the edges. Allow to cool and cut on the diagonal, creating roughly 1/2 inch slices. Turn the slices on their sides, and bake for another 15 – 18 minutes, until crisp. If using the white chocolate, melt in the microwave or over a double-boiler, and using a pastry bag or parchment cone, pipe a thick line onto one side of the biscotti. Makes about 2 dozen biscotti.  enJOY

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  • Patty on

    Oh wow! Sounds like a great dessert to start the New Year with! I just happen to have all the ingredients too..coincidence? I think not.

  • Sarah on

    I am so excited to try these, they sound delicious! Seems like this would be a perfect Christmas Eve treat.

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