“Oh the weather outside is frightful
But the fire is so delightful
And since we’ve no place to go
Let it snow, let it snow, let it snow”
What better way to warm up than with GINGERBREAD?
Ginger is so warming, there’s snow falling and it’s almost Christmas, so it’s definitely time for gingerbread.
Day 10 of the Simply Sophisticated Cooking 13-Day Holiday Challenge’s DIY food gift kit is Gingerbread Biscotti.
This homemade food gift is body, heart and soul warming.
While this post is about making homemade food gifts kits so the other person can have the fun of finishing up, you can also bake this Gingerbread Biscotti yourself to give as gifts or for the office holiday party.
Biscotti is a twice-baked cookie. First, you bake it in a large loaf. Then you slice it up and toast each side of the cookie, which creates the biscotti.
When making the gingerbread biscotti, you can control how hard it gets by how long you leave it in the oven for the second bake.
Personally, I prefer my gingerbread biscotti to be a slightly golden brown toasted. It’s still soft enough that it doesn’t hurt to bite into it but hard enough it’s fun to dip into hot chocolate, tea or coffee.
And it’s such a fun cookie to make because it smells the house up with the smell of gingerbread.
Directions for Making Your Gingerbread Biscotti Food Gift Kit
To make this homemade food kit, mix all the dry ingredients together and place in a container. For added gifting, consider adding parchment paper for baking, a baking sheet or even include white chocolate for dipping or drizzling on the biscotti. Or toss in some good coffee.
Deep, dark gingery biscotti is perfect for any time of the year, but especially warming during the cold seasons and the holidays.
25 to 40 minutes
15 to 20 minutes
Preheat oven to 350° F and line a large baking sheet with parchment paper.
Add all the dry ingredients to a large bowl and mix well. Using a mixer or food processor, combine the eggs, molasses, vanilla, fresh ginger and water until mixed well. Slowly add the flour mix into the wet ingredients, until it forms a ball.
Transfer the dough to a floured surface. Gently pat the dough into a 10″ x 2″ log. Bake for about 25 minutes or until the surface springs back when gently touched. Let cool for 15 to 20 minutes. Do not throw away the parchment paper.
If you turned off the oven, preheat back to 350° F. Place the cooled logs on a cutting board and using a serrated knife, such as a bread knife, cut the log into 3/4″ slices. Place the slices, cut side down, back on the parchment lined baking sheet (it’s okay to reuse the parchment paper from the first baking instead of getting new).
Bake the biscotti slices for 10 to 20 minutes, flipping over the pieces at the halfway mark (baking time depends on how dry you like the biscotti. The longer the time, the dryer! I did mine for 14 minutes and it was perfect).
Remove biscotti from the oven and allow to cool completely before serving or dipping into chocolate.
For chocolate version: melt 1 cup of white chocolate pieces in the microwave using 30 second bursts and then stirring. Once chocolate is completely melted, dip the pieces or drizzle and lay back on the parchment paper to harden. Enjoy!
Enjoy these other biscotti recipes for your holiday homemade food gift giving:
Chocolate and Cranberry Biscotti from Simply Sophisticated Cooking
Walnut Anise Biscotti from Traveling Fork
Chocolate Dipped Almond Biscotti from Sally’s Baking Addiction
Double Chocolate Biscotti from Sidewalk Shoes
Chocolate Beet Biscotti from Runnin Srilankan
Cranberry Pistachios Biscotti from FlavzCorner