I love baking over the holidays, but I find it’s really easy to over do it with too many sweet things. These gingerbread biscotti are a nice alternative to traditional Christmas baking as they are not overly sweet and contain some wholesome ingredients. I made these cookies with toasted hazelnuts and dark raisins, but you can substitute pecans or walnuts for the hazelnuts and dried cranberries for the raisins.
When baking these biscotti, make sure that you use large eggs. I tried this recipe a few times and accidentally used medium sized eggs on one occasion. The result was a very dry and crumbly dough that was difficult to form into a log.
These biscotti make nice mini gifts and they will keep for several weeks if stored in an air tight container. I gave a few packages out to friends and had great feedback. You can find food gift bags and festive ribbon at craft stores. I purchased mine at Michaels. ______________________________________________________________________________________
3/4 cup hazelnuts, toasted and coarsely chopped
1 cup rolled oats, divided
1 3/4 cups all purpose flour
3/4 cup dark brown sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
2 large eggs
1/4 cup fancy molasses
2 tbsp canola oil
1/2 tsp pure vanilla extract
3/4 cup raisins
- Preheat oven to 350 degrees F and place the oven rack in the center of the oven. Line a baking sheet with parchment paper.
- Place hazelnuts on a baking sheet and bake for approximately 10 minutes or until they begin to brown. Remove from oven, place the warm hazelnuts in a clean dish towel, roll it up, and leave for about five minutes. Briskly rub the nuts in the towel to remove most of their skins. Set aside to let the nuts cool and then coarsely chop.
- In a food processor, process 1/2 cup of the rolled oats until finely ground.
- In a large bowl, combine the 1/2 cup of finely ground oats, the remaining 1/2 cup of rolled oats, flour, sugar, salt, baking powder, baking soda, and spices.
- In a separate bowl, whisk together the eggs, molasses, oil, and vanilla extract.
- Slowly add the egg mixture to the dry ingredients, and beat until combined. Mix in the chopped hazelnuts and raisins and beat just until incorporated.
- Transfer the dough to a lightly floured surface and divide in half. Take each half of dough and form it into a log, about 30 cm long and 5 cm wide. Transfer the logs to the prepared baking sheet.
- Bake for about 25-30 minutes. Remove from oven and let cool on a wire rack.
- Reduce oven temperature to 300 degrees F.
- Transfer the logs to a cutting board and cut into 2 cm slices, on the diagonal. Place the biscotti, cut side down, on the baking sheet. Bake for about 6-8 minutes, turn slices over, and bake for another 6-8 minutes. The cookies should be dry and firm.
- Remove from oven and let cool.