-
Prep time
10 minutes
-
Cook time
45 minutes
-
makes
48 biscotti
Author Notes
Mini biscotti both crunchy and chewy and filled with traditional gingerbread spices. —Diana
Continue After Advertisement
Ingredients
-
2
Large eggs
-
1 cup
Lightly packed light brown sugar
-
4 tablespoons
Vegetable oil or melted butter
-
1 tablespoon
Blackstrap molasses
-
1 teaspoon
Vanilla
-
3/4 teaspoon
Salt
-
1-2 tablespoons
Powdered ginger( to taste)
-
1-2 tablespoons
Ground cinnamon ( to taste)
-
1/2 teaspoon
Ground cloves
-
3/4 teaspoon
Ground allspice
-
2 cups
All purpose flour
-
2 tablespoons
Freshly grated peeled ginger
-
2 teaspoons
Baking powder
-
Cup
Snipped prunes
-
3/4 cup
Snipped candied ginger slices
Directions
-
Beat the eggs and brown sugar with a fork till frothy and light.
-
Add the oil( or melted butter) and beat till smooth.
-
Mix in the vanilla, molasses, all spices, salt, grated ginger, and beat till all is incorporated.
-
Whisk the flour and baking powder till smooth and mixed.
-
Stir the prunes and ginger into the flour mixture and fold the dry ingredients over the fruits till evenly coated.
-
Using a spatula, mix the dry ingredients into the wet ingredients till completely incorporated.
-
Preheat oven to 350 and line a baking sheet with greased parchment paper.
-
Divide the dough into two parts with the spatula and scoop each part out onto separate lengthwise sides of the baking sheet.
-
Using wet hands, form the two loaves of dough into long, thin ovals. Smooth the surface with your palms to even the tops.
-
Brush with beaten egg white for shine, or sprinkle with Demerara sugar for crunch.
-
Bake for 40-45 min till brown and firm to the tough in the center.
-
Remove from oven and let sit for 5 minutes. Turn the oven off.
-
Run a serrated knife underneath the ovals to release them, then slice into 1/3” biscotti.
-
Put the sliced biscotti into the oven and let them dry out for 1-2 hours.
See what other Food52ers are saying.