Gingerbread Biscotti Recipe

This grown up version of the gingerbread cookie, combines ginger, cinnamon and cloves for a spicy treat that is great alone, or for dunking in coffee or tea.

Ingredients

• 2 cups

  all purpose flour

• 1/2 cup

  dark brown sugar

• 1/2 tablespoon

  baking powder

• 1/4 teaspoon

  baking soda

• 1 teaspoon

  ginger

• 1 teaspoon

  Ceylon cinnamon

• 1/2 teaspoon

  cloves

• 1/2 teaspoon

  fleur de sel salt

• 1/4 cup

  canola oil

• 1/4 cup

  dark molasses

• 1/4 cup+1 tablespoon

  milk or nondairy milk

• 1/2 cup

  confectioners’ sugar

• Pinch

  vanilla powder

• 1 tablespoon

  butter or vegan butter, melted

• 1 tablespoon

  freshly squeezed lemon juice

• 1 tablespoon

  water

Directions

Preheat oven to 350 degrees Fahrenheit (180 or 175 degrees Celsius).

Mix dry ingredients (flour, brown sugar, baking powder, baking soda, ginger, cinnamon and cloves) in the large bowl of a stand mixer.

Place wet ingredients (canola oil, molasses and milk) in a small bowl and whisk until combined.

Combine wet ingredients with dry ingredients, using a paddle attachment on lowest speed, mixing until dry ingredients are wet but crumbly.

Divide dough in half and place on lightly floured board.

Press each portion into one foot long log.

Place logs on a parchment lined baking sheet and lightly score with a sharp knife. (We like to use a razor blade.)

Bake biscotti logs in oven for 30 minutes or until golden brown.

Turn oven down to 325 degrees Fahrenheit (160 degrees Celsius) and cool logs on wire rack or parchment placed on counter top for one hour before cutting.

Once cooled, cut logs diagonally into ½ inch pieces.

Place biscotti pieces, cut side down, on and unlined baking sheet and bake for 5 minutes.

Flip biscotti and bake for another ten minutes.

Cool on baking sheet for one hour and drizzle icing on top of cookies.

Whisk all ingredients in a small bowl until well incorporated.