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Prep time
10 minutes
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Cook time
45 minutes
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makes
48 biscotti
Author Notes
Mini biscotti both crunchy and chewy and filled with traditional gingerbread spices. —Diana
Ingredients
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2
Large eggs
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1 cup
Lightly packed light brown sugar
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4 tablespoons
Vegetable oil or melted butter
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1 tablespoon
Blackstrap molasses
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1 teaspoon
Vanilla
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3/4 teaspoon
Salt
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1-2 tablespoons
Powdered ginger( to taste)
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1-2 tablespoons
Ground cinnamon ( to taste)
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1/2 teaspoon
Ground cloves
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3/4 teaspoon
Ground allspice
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2 cups
All purpose flour
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2 tablespoons
Freshly grated peeled ginger
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2 teaspoons
Baking powder
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Cup
Snipped prunes
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3/4 cup
Snipped candied ginger slices
Directions
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Beat the eggs and brown sugar with a fork till frothy and light.
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Add the oil( or melted butter) and beat till smooth.
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Mix in the vanilla, molasses, all spices, salt, grated ginger, and beat till all is incorporated.
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Whisk the flour and baking powder till smooth and mixed.
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Stir the prunes and ginger into the flour mixture and fold the dry ingredients over the fruits till evenly coated.
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Using a spatula, mix the dry ingredients into the wet ingredients till completely incorporated.
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Preheat oven to 350 and line a baking sheet with greased parchment paper.
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Divide the dough into two parts with the spatula and scoop each part out onto separate lengthwise sides of the baking sheet.
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Using wet hands, form the two loaves of dough into long, thin ovals. Smooth the surface with your palms to even the tops.
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Brush with beaten egg white for shine, or sprinkle with Demerara sugar for crunch.
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Bake for 40-45 min till brown and firm to the tough in the center.
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Remove from oven and let sit for 5 minutes. Turn the oven off.
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Run a serrated knife underneath the ovals to release them, then slice into 1/3” biscotti.
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Put the sliced biscotti into the oven and let them dry out for 1-2 hours.
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