As I sat on the couch last night watching Elf (for the thousandth time) with a mug of hot chocolate (yes, with peppermint) in my hand I realized that.. I, Kris, have a massive (crazy out of control) obsession with the holiday season.
Maybe it was the tree in the living room (um, only half lit because I need to buy more lights- whoops), the scent of pine in the air, or the 25 days of Christmas movies playing on ABC Family (yipppeee), but I was in such a festive mood this weekend. So festive in fact that I needed to have gingerbread in some form.
I decided to remix my grandmother’s biscotti recipe and added a little molasses and spices to it. Her cookies are famous on my Italian side of the family- and the recipes have been passed from her, to my aunt, to my mom. Every Christmas we would get MeeMaw’s almond biscotti- and it was one of my favorites. Recipe after the jump!
1/3 cup butter, softened
1 cup packed brown sugar
1/4 cup molasses
3-1/4 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
In a large bowl, cream butter and brown sugar together- beat in molasses. Add eggs one at a time. In a separate bowl combine the flour, cinnamon, nutmeg, baking powder, salt, allspice and cloves; slowly add to the butter mixture. Mix well.
Separate dough in half, wrap up, and refrigerate for at least 30 minutes
Preheat the oven to 350 degrees. On a lightly floured surface, shape dough into two logs. Transfer to greased or parchment paper lined baking sheets. Bake for 20 minutes or until lightly browned and firm to the touch.
Transfer to a cutting board; cut diagonally with a sharp knife into thick (even) slices. Place cut side down on greased baking sheets. Bake for 7 minutes on each side or until lightly browned. Remove to wire racks to cool.
Melt white chocolate candy coating in the microwave and then drizzle overtop. Allow to harden and then place in an airtight container or freeze.