A crunchy biscotti with the spiciness of gingerbread. A perfect biscuit any time of year.
Prep Time30 mins
Cook Time50 mins
Resting time25 mins
Total Time1 hr 20 mins
- 2 cups plus 2 Tablespoons all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/8 teaspoon cloves
- Few grinds of black pepper
- 1/2 teaspoon coarse sea salt
- 1/2 cup dark brown sugar
- 7 Tablespoons unsalted butter melted and cooled
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup almonds toasted 1/2 cup cinnamon chips, 1/8 cup or more Heath Bar Chips
- 1 large egg white beaten
- Vegetable oil spray
- Spritzer with water
Adjust oven rack to middle position and heat oven to 350 degrees. Using ruler and pencil, draw a 6 by 12 inch rectangle on a piece of parchment paper. Place the print side down on a baking sheet and spray the unmarked side of the parchment with spray oil.
Pulse 1 cup almonds in food processor until coarsely chopped, 8 to 10 pulses; transfer to bowl and set aside. Add flour, baking powder, cinnamon, ginger, cloves, pepper and sea salt to food processor and pulse to combine, about 15 seconds. Transfer flour mixture to second bowl. Process 2 eggs in now empty food processor until lightened in color and almost doubled in volume, about 3 minutes. With processor running, slowly add sugars until thoroughly combined, about 20-25 seconds.Add melted butter and vanilla extract and process until combined, about 10 seconds. Transfer egg mixture to medium bowl. Sprinkle half of flour mixture over egg mixture and, using spatula, gently fold until just combined. Add remaining flour mixture, chopped almonds, cinnamon chips and Heath bar chips and gently fold until just combined.
Using floured hands, form the dough into a 12 by 6 inch rectangle using the penciled lines as a guide. Spry the loaf lightly with oil spray. Using rubber spatula lightly coated with oil spray, smooth top and sides of rectangle. Using a sharp knife coated with oil spray, cut the loaf in half making it into two - 3 by 12 inch loaves. Separate loaves leaving 2 inch space between them. Gently brush tops of loaves with egg wash. Bake logs until golden brown all over, about 25 minutes.
Let loaves cool on baking sheet for 25 minutes. Transfer loaves to cutting board. gently spray water on top of loaf and serrated knife. Slice each loaf on slight bias into 3/4-inch-thick slices. Lay slices, cut side down, about 1/4 inch apart on wire rack set in rimmed baking sheet. Bake until crisp and golden brown, about 25 - 30 minutes. Let cool completely before serving. biscotti can be stored in airtight container for up to 1 month.
- Inspired by Smitten Kitchen.
Calories: 118kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 58mg | Potassium: 91mg | Sugar: 4g | Vitamin A: 120IU | Calcium: 36mg | Iron: 0.8mg