#CreativeCookieExchange: Biscotti

I participate in a Facebook group called Creative Cookie Exchange where once a month we bake cookies based on a theme and post them on our blogs.  I usually post this on my lifestyle blog called Our Good Life but this month I am posting them here.  Welcome to Creative Cookie Exchange!

This month our featured cookie is the biscotti.  I love making biscotti!  I love the crunchy texture and the fact you are supposed to dip them in your hot drink!  I do think there is a secret for making good biscotti and I'll share that with you in a minute.

Today I am making White Chocolate Dipped Gingerbread Biscotti.  This recipe was

1/2 cup  butter, softened

                                 2    eggs

1/2 cup sugar

1/2 cup firmly packed brown sugar

1 tablespoon ground ginger

3/4 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

3 tablespoons mild molasses

2 1/2 cups all-purpose flour

2 teaspoons baking powder

White Chocolate Dip

6 ounces vanilla-flavored candy coating (almond bark), chopped

1/4 teaspoon ground cinnamon

Heat oven to 350°F.   Lay parchment paper on a cookie sheet.

Combine butter, sugar, brown sugar, ginger, cinnamon, nutmeg and cloves in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs; continue beating until well mixed. Add molasses; continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed. 

Divide dough in half. Shape each half into 12-inch log on lightly floured surface. Place logs 3 inches apart onto prepared cookie sheet. Flatten logs slightly.

Bake 22 minutes or until lightly browned and tops are slightly cracked. Remove from oven; cool 15 minutes on cookie sheet.

Reduce oven temperature to 325°F. (see how this is in different type setting?  It is important.)

Carefully place logs onto cutting surface. Cut into 1/2-inch diagonal slices with serrated knife. (that's the secret, a serrated knife is a MUST.) Place, cut-side down, onto cookie sheets, lined with parchment.

Return to oven. Bake 9 minutes; turn slices. Continue baking 5-7 minutes or until cookies are dry and crisp. Cool completely.

Place candy coating into bowl. Microwave 1 minute; stir. Continue microwaving, stirring every 15 seconds, until melted and smooth. Stir in 1/4 teaspoon cinnamon.

Dip cookies flat side down.  Place icing side up to dry.

I love this plate.  A gift from a parent when I was a teacher.

Biscotti (or mandelbrot or any other twice baked cookie by any other name) are one of the perfect Holiday tin cookies! They last forever, and there are so many ways to make them festive. So we’ve got you covered--sweet, savory, low fat, loaded with decadence, you name it, we’ve got it! Happy Holidays! You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

• Almond Lemon Biscotti by Basic N Delicious
• Banana Walnut Biscotti by Upstate Ramblings
• Chocolate Almond Biscotti by Karen's Kitchen Stories
• Chocolate Toffee Biscotti by Live Bake Love
• Currant Walnut Biscotti by Magnolia Days
• Dark Chocolate and Pistachio Biscotti by Flours and Frostings
• Gingerbread Biscotti by Food Lust People Love
• Gluten Free Chocolate Biscotti by What Smells So Good?
• Holiday Biscotti Bar by The Spiced Life
• Honey Beescotti by Oven Delights
• Mocha Biscotti by A Baker's House
• Orange Pistachio Biscotti by 2 Cookin' Mamas
• Parmesan Black Pepper Biscotti by A Shaggy Dough Story
• Peppermint Kahlua Chocolate-Dipped Biscotti by All That's Left Are The Crumbs
• White Chocolate Dipped Gingerbread Biscotti by Christmas Tree Lane