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