Thursday, December 19, 2019

Gingerbread Biscotti

These vegan Gingerbread Biscotti are crunchy, spicy and 100% whole grain. A sprinkling of crystallized ginger on top adds texture and extra spice!

One of my favourite smells during the holidays is gingerbread baking. I have a lot of ginger lovers to bake for these days, and aside from the perennial Chestnut Gingerbread Cookies I try to add a few more variations to the list to keep people on their toes! Keeping in theme with the biscotti groove I was on this season, I whisked up a spicy, ginger-laden dough and got baking.

Now, when I say these make your house smell good, I mean really good. Stage your house and ask for $1 million good. We had company for dinner the night I baked them and the guests kept asking if we were making mulled cider due to the sweet and spicy scent wafting around the house. To be honest, I would not recommend these for coffee though - Mom dunked hers in black tea which flavoured both cookie and beverage like chai, but I heard it's also fantastic in white hot chocolate! However you choose to eat these, you will not be disappointed - and your guests will never guess they are vegan either!

Gingerbread Biscotti
Makes ~18
⅓ cup vegetable oil
¾ cup white sugar
½ cup vegan yogurt (I used Daiya)
¼ cup molasses
3 ¼ cups whole wheat flour
1 tablespoon baking powder
1½ tablespoons ground ginger
¾ tablespoon ground cinnamon
½ tablespoon ground cloves
¼ teaspoon ground nutmeg
¼ cup crystallized ginger chips, plus more for topping.
  1. Preheat your oven to 350 degrees F and line a cookie sheet with parchment paper or SilPat.
  2. In a large bowl, mix together oil, sugar, yogurt, and molasses. In another bowl, combine flour, baking powder, ginger, cinnamon, cloves, and nutmeg.
  3. Mix into wet mixture to form a stiff dough. Fold in ginger chips.
  4. Divide dough in half, and shape each half into a log.
  5. Place logs on lined cookie sheet, and pat down to flatten the dough to ½ inch wide thickness.
  6. Bake in a preheated oven for 20-25 minutes.
  7. When cool enough to touch, move over to a cutting board and cut into ½ inch thick diagonal slices.
  8. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy

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