Yes, I have been baking Christmas cookies. I finished up last night. This year I did not bake as many different kinds of cookies as usual but we have a nice selection.
There will be a post coming soon with all the baking but I have to say the star this year is the undeniably delicious Gingersnap Biscotti with White Chocolate Drizzle. The recipe is from CompletelyDelicious.com and they are completely delicious. The combination of ginger, cinnamon, and cloves creates a perfect gingerbread. The sprinkle of granulated sugar on top adds a delightful crunch. The twice-baked biscotti offers a satisfying snap with every bite, balanced by the creamy white chocolate drizzle.
I doubled the recipe and got over 6 dozen cookies. But keep in mind I make my cookies smaller than the directions in the recipe. After the first bake, I cut the cookies into 1/2 slices.
Gingersnap Biscotti with White Chocolate Drizzle.
Ingredients-
1/2 cup unsalted butter, at room temperature
1 cup packed light or dark brown sugar
1 large egg
1 tablespoon molasses
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
Granulated sugar, for sprinkling
5 ounces high-quality white chocolate, chopped
Method
Preheat oven to 350°F.
Line sheet pan with parchment paper.
In a bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, beat butter and brown sugar on high speed until light in color and creamy.
Mix in egg, followed by molasses.
In a large bowl, stir together flour, baking soda, cinnamon, cloves, and ginger.
Add flour mixture to butter mixture all at once and mix on low until incorporated.
Divide dough in half and shape each piece into a log about 4 inches wide and space evenly on the prepared sheet pan.
Flatten each log to about 2 inches tall.
Sprinkle generously with granulated sugar.
Bake until the edges are golden and the surface is cracked, 20-25 minutes.
Remove from oven and let cool on pan for 20 minutes.
Use a serrated knife to slice logs into 1-inch thick slices.
Place slices cut side-up on a pan lined with parchment paper and bake an additional 12-14 minutes until edges are brown.
Let cool completely.
In small heat-proof bowl, melt white chocolate in microwave at 60 percent power for 1 minute.
Stir until smooth. If not completely melted, continue to microwave in 10 second intervals, being careful not to scorch.
Drizzle melted chocolate over cooled cookies.
Let sit 15 minutes before serving or storing.
Store biscotti in airtight container at room temperature up to 1 week.
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