• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Redhead Baker logo
  • Home
  • Recipes
  • About Me
  • Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About Me
  • Contact
  • ×

    Home » Recipes » Christmas Recipes

    Food Blogger Cookie Swap: Gingerbread Biscotti

    Published: Dec 12, 2011 · Modified: Sep 10, 2020 by Coleen · This post may contain affiliate links.

    Back in late October, Lindsay of the Love and Olive Oil blog posted on Twitter that it would be fun to do a food blogger cookie swap. With the help of Julie from The Little Kitchen blog, they put together an enormous, world-wide cookie swap. The story even made it into a Nashville newspaper artice!

    So, the big question was, what cookie would I make to send? I had to work within listed allergy and taste preferences of my recipients. I didn't want to make something "common," like chocolate chip or oatmeal cookies. I finally settled on King Arthur Flour's Gingerbread biscotti — a festive, but sturdy cookie that would hold up well to shipping. Biscotti also stay fresh for about two weeks, so even after shipping time, my recipients would have several days to enjoy them.

    In return, I received a dozen Chai Shortbread cookies from Dash of East, Butterscotch Birds Nests from My Year of Food, and Pinwheel Cookies from Forkful. All were delicious (but my favorite were the pinwheel cookies), and I'm delighted that I found some new blogs to read.

    Interested in participating next year? Fill out this form to be notified when it's time to sign up! Also, "like" the Great Food Blogger Cookie Swap Facebook page.

    Gingerbread Biscotti
    Recipe from the King Arthur Flour Cookie Companion

    Ingredients

    • 2 large eggs
    • ⅔ cup (5 ounces) dark brown sugar
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • 1 teaspoon vanilla extract
    • 2 cups (8 ½ ounces) unbleached all-purpose flour
    • 4 teaspoons ginger
    • 1 teaspoon cinnamon
    • ½ teaspoon nutmeg
    • 1 cup (6 ½ ounces) crystallized ginger, diced

    Directions

    1. Preheat oven to 350 degrees F (176 degrees C), and line a baking sheet with parchment paper.
    2. In the medium-sized bowl of a stand mixer, beat the eggs, sugar, baking powder, salt and vanilla until thick and creamy.
    3. In a second mixing bowl, combine the flour, spices, and crystallized ginger, then transfer to the stand mixer bowl, and gently beat with the egg mixture just until incorporated.
    4. Scrape the dough onto the baking sheet, and with wet hands and/or bowl scraper, form into a log that is 14 inches long, 2 ½ inches wide, and ¾ inch thick.
    5. Bake the log for 25 minutes. Remove from oven and cool on the baking sheet for 15 to 20 minutes. Lower oven temperature to 325 degrees F (162 degrees C). 
    6. Lightly spritz the top of the log with water, wait another five minutes, then transfer the log to a cutting board and slice the log into ½ to ¾ inch thick slices. Be sure to slice straight up and down. Slicing straight across the log will give you short biscotti; slicing on the bias will give you long biscotti. 
    7. Set the biscotti upright on the baking sheet. Bake the cookies for 25 minutes. Remove from the oven and transfer to a rack to cool. Stored in an airtight container, biscotti will keep for up to two weeks. They can also be wrapped in plastic and frozen. 

    More recipes you may enjoy

    • Candy Cane White Chocolate Cookies
    • Gingerbread Layer Cake
    • Cranberry Eggnog French Toast Bake
    • Peppermint Mocha Brownies

    Reader Interactions

    Comments

    1. Maris says

      December 13, 2011 at 12:17 pm

      Colleen, these were completely amazing! So delicious with coffee and gingerbread is one of my absolute favorites. Happy holidays!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Popular Posts

    Lemoncello Tiramisu

    A short rib on the bone over mashed potatoes with gravy.

    Instant Pot Red Wine Short Ribs

    Chocolate espresso cookies are rich and fudgy. Espresso powder enriches the flavor of the chocolate and adds coffee flavor, too. #Choctoberfest

    Chocolate Espresso Cookies #Choctoberfest

    Peach butter is smoother and less sweet than peach preserves, resulting in a purer peach flavor. Canning peach butter preserves the flavor all year long. #SundaySupper

    Peach Butter

    Key lime pie parfaits — all the flavor of the pie without the work! This no-bake layered dessert is quick and easy to make. #BrunchWeek TheRedheadBaker.com

    Key Lime Pie Parfaits

    Creme Anglaise

    Irish Oatmeal Bread #StPatricksDay | theredheadbaker.com

    Irish Oatmeal Bread

    Chicken tacos are spiced with ancho chile powder and topped with cilantro slaw and avocado cream. This delicious meal is ready in under 30 minutes!

    Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

    Contact

    • Email me
    • Media Kit
    • FAQ coming soon!

    About

    • Privacy Policy
    • Copyright Policy
    • Accessability Policy

    Footer

    Newsletter

    • Sign up for newsletters and updates through email

    Footer

    About

    • Privacy Policy
    • Copyright Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Media Kit
    • FAQ coming soon!

    As an Amazon Associate I earn a small percentage from qualifying purchases.

    Protected By Pixsy

    The Redhead Baker is a registered trademark.

    Copyright © 2021 Brunch Pro on the Brunch Pro Theme

    17 shares