Gingerbread Biscotti with Sparkling Lemon Glaze

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Hi! It feels like forever (a week) since I’ve written anything here. Much too long of a break. Hopefully by now you’re not all on gingerbread overload, because you’re in for a treat here. I feel obligated to make gingerbread in some form every holiday season, and even though I technically fulfilled my duty with the gingerbread bars I recently made, I felt like something else, something just a bit more dessert-like, was in order. And along came these gingerbread biscotti, with lemon glaze no less. They are dense and a bit chewy – not quite as dry as your typical biscotti (which I am not such a fan of), and are covered in the most wonderful lemon glaze. A bit of turbinado sugar gives the glaze a nice crunch, and a nice sparkle. If you’re a gingerbread lover, you mustn’t miss this recipe, and if you haven’t yet been convinced of the wonders of gingerbread, hopefully this recipe will persuade you otherwise.

IMG_6427Gingerbread Biscotti with Sparkling Lemon Glaze

Biscotti

•2/3 cup turbinado sugar
•1/4 cup blackstrap molasses
•1/2 cup sunflower oil (or other neutral oil)
•2 tablespoons almond milk
•2 teaspoons vanilla extract
•2 tablespoons ground flaxseed

•1 3/4 cups whole wheat pastry flour
•2 teaspoons ground cinnamon
•2 teaspoons ground ginger
•1/8 teaspoon ground cloves
•1 1/2 teaspoon baking powder
•A pinch of salt

•1/4 cup raisins
•2 tablespoons chopped chocolate or mini chocolate chips
•2 tablespoons chopped raw almonds

Preheat oven to 350°F. Line with parchment paper or lightly grease a baking sheet.

1. Combine sugar, molasses, oil, almond milk, vanilla, and flaxseed in a small bowl, and whisk together until homogenous.

2. In a large bowl, mix together flour, spices, baking powder, and salt. Pour into sugar mixture and stir until fully incorporated.

3. Fold in raisins, chocolate, and almonds.

4. On your prepared baking sheet, form two logs about 12 inches long by 3 inches wide. Bake for 30 minutes, then turn off the oven and transfer biscotti to a wire rack to cool for at least 45 minutes.

5. Once the biscotti have cooled, preheat the oven to 325°F. Cut biscotti into 1/2 inch thick slices and rearrange on baking sheet. Bake for 20-25 minutes, depending on how dry you want your biscotti.

6.  Allow biscotti to cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

IMG_6380Sparkling Lemon Glaze

•1 cup powdered sugar
•Zest of two lemons
•Juice of two lemons
•1 tablespoon turbinado sugar

1. Whisk together powdered sugar and lemon juice until homogenous. Stir in lemon zest and turbinado sugar.

2. Pour the glaze over cooled biscotti. Allow to set for at least an hour before serving.

The biscotti can be stored in an airtight container, unrefrigerated, for up to two weeks.

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How were the holidays for you? We had a wonderful dinner and were even able to take a break from cooking in the middle of the day for a nice walk.

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Is there a certain dessert (or other food) that you make every holiday season? What about other traditions?

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13 thoughts on “Gingerbread Biscotti with Sparkling Lemon Glaze

  1. Sally

    I LOVE gingerbread and lemon together! I recently made gingerbread muffins with a sweet lemon glaze – I couldn’t get enough of them! I must make this biscotti. It looks and sounds incredible! And I’m glad they aren’t as dry as regular biscotti – I can’t stand super dry baked goods/desserts. I hope you have a happy new year!

    Reply
  2. Joanne

    I actually didn’t make ANY gingerbread this season and am feeling quite bad about it. Guess I’ll have to make some of these yummy biscotti in January!

    Reply
  3. Carole

    Hi there. Food on Friday: Ginger is open for entries. This looks like a good one! I do hope you link it in. This is the link . Please do pop back to check out some of the other links. Happy New Year!

    Reply
  4. Carole

    Jodye, thank you for linking this in to Food on Friday. We are now getting a great collection of dishes using ginger together. I hope you have stopped by some of the other links to check them out!

    Ps I have just signed up to follow your blog. A follow back to Carole’s Chatter would be wonderful – or have you already followed? Cheers

    Ps If you would like email reminders of future Food on Fridays, just pop by and comment and include your email – I won’t publish it – and the reminder will be by bcc so it will remain private

    Reply
  5. Pingback: Recipe Roundup | Chocolate and Chou Fleur

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