Nothing smells more delightfully magnificent than that of gingerbread baking in the oven. That blend of cinnamon, nutmeg and ginger in the air simply fills your home with a scent that makes you want to slowly breathe the aroma and go, "Ahhhhh."
I came across this awesome recipe to share with all of you. Enjoy!
2 1/4 Cups All Purpose Flour
1 1/4 Cups Dark Brown Sugar
2 Tsp Ginger
1 1/4 Tsp Baking Powder
1 Tsp Cinnamon
Pinch of Salt
1/4 Tsp Nutmeg
1/4 Tsp Baking Soda
1/4 Cup Full Flavor Molasses ( I use Brer Rabbit)
10 oz (5 Cubes) White Chocolate
Heat your oven to 350 degrees and line a cookie sheet with parchment paper (or grease accordingly). In your mixer bowl, blend flour, brown sugar, ginger, baking powder, cinnamon, salt, nutmeg and baking soda until well combined. Add the eggs and molasses and mix until large balls of dough form. This takes 1 - 2 minutes depending on your kind of mixer. Divide the dough in half and shape each one into a foot-long log.
Space the logs at least 3" apart on the cookie sheet. If you don't have a nice big cookie sheet, know these will spread to about another 1/4 of their size, bake one at a time if necessary. Bake for 30 minutes. Cool on cookie sheet on a wire rack for 15 minutes. Slice logs in diagonal slices, each about 1/2" thick. Flip the slices on their sides and bake for another 4-6 minutes. If you like rock-hard biscotti, flip again and bake for an additional 4-6 minutes. The first bake time will leave a slight 'give' in your biscotti. Cool on wire racks.
Place a sheet of waxed paper or foil with a spritz of cooking spray under a cooling rack on your counter and melt the chocolate in a microwave safe bowl. Place in a zip lock bag once it's cooled some, snip the end off and drizzle over the biscotti. You'll get over 18 biscotti from this recipe, maybe more, if you slice them thinner. I actually got 41 out of a double batch.