Holiday Favorite: Gingerbread Biscotti

I have the pleasure to announce that I have a new partnership with the United Dairy Industry of Michigan for their Milk Means More program. Since dairy plays such an important part in our diet, I am excited to create some tasty recipes! It’s November!! Was anyone else slightly annoyed at how many stores had Christmas decor out in SEPTEMBER? Poor Halloween gets brushed aside!  Now that’s November, bring on the holidays! I have made a vow to stay on top of the shopping, you know that won’t happen though.I love the holiday season–baking especially.  It’s a great way to create memories and traditions with your family, especially once you have kiddos.  Each year we make favorites from growing up and add new ones to the list.

Last year our newbie was this gingerbread biscotti recipe. Normally hard and crunchy, this recipe creates crisp, yet chewy cookies perfect for dunking in coffee or hot chocolate! This is a family friendly recipe, too! Wrap 2-3 of these up with a mug and hot cocoa mix and you’ve got a great gift for teachers or friends.

I always try to get the girls in the kitchen as much as possible on the weekends. During the week, our time is so limited with school, homework and early bedtimes. Saturday and Sundays are for US. Now that it’s getting cooler, I love just staying cozy all weekend. Baking is a great way to teach your kiddos about measurements, kitchen safety and just simply have fun! 

Print

Gingerbread Biscotti

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

 

Classic gingerbread cookie flavors turned into biscotti! Perfect for the whole family, not too crunchy!

Ingredients

• 2 cups flour
• 1 1/2 teaspoons ground ginger
• 1 teaspoon baking powder
• 3 teaspoons cinnamon
• 1/4 teaspoon salt
• 1 cup sugar
• 6 tablespoons unsalted butter softened
• 2 large eggs
• 3 tablespoons light molasses
• 2 teaspoons vanilla extract
• 1 cup white chocolate chips for drizzle
• Festive sprinkles optional

Instructions

1. Preheat oven to 350
2. Coat a baking sheet with parchment paper or simply cooking spray.
3. In a small bowl, mix baking powder, spices, salt and flour. Set aside.
4. In a stand mixer, beat together butter and sugar on medium speed, until fluffy.
5. Add eggs, one at a time. Next molasses and vanilla extract. Mix until well incorporated.
6. Keeping the mixer on low, add flour mixture from small bowl.
7. With wet hands (I sprayed mine with cooking spray), break the dough into two pieces.
8. Shape each half into a rectangle. No need to be perfect! Place on baking sheet.
9. Bake until golden brown, around 25-27 minutes.
10. Let cool for 20 minutes and reduce oven heat to 325.
11. Slice each loaf into 1/2 -3/4 inch slices, using a sharp knife.
12. Place each of the slices back onto cooking sheet, cut side down, and bake until toasted (about 8 min).
13. While the biscotti is toasting, melt white chocolate chips in the microwave, according to package.
14. Put the melted chocolate in a sandwich baggie and snip off a corner (VERY SMALL).
15. Once the cookies are out of the oven, drizzle with chocolate and sprinkles.

Recipe Notes

This recipe is adapted from Family Fun magazine. [br][br]Be sure to read ALL instructions before starting. Remember, have fun and they don't have to be a perfect shape!

What do you love to bake with your kids? What holiday baking traditions do you have?

Disclosure: This post was sponsored by Milk Means More, but all thoughts and opinions are my own. Find out more about why Milk Means More on Twitter, Facebook, YouTube, Instagram and Pinterest.