One of the few cookies I did make, was Biscotti...love them! I rarely stray from my original anise biscotti...must be the Italian in me! When I saw this recipe on Pinterest, I knew I wanted to give it a try! I mean, gingerbread, seriously? Who could resist, especially around the holidays?!
Photo courtesy of Pinterest
If you are familiar with any kind of biscotti, you already know that it is typically, a hard (in a good way), dry (also, in a good way) cookie. I call them "dunkers" because one of the best ways to eat them is to dunk them in your tea or coffee. This recipe (at least for me) turned out to be dunkers for sure!! Since this is a "lowfat" version, there is no fat in the recipe...so pretty much dry and hard is what you get!
Another thing about biscotti is they are not a real "sweet" cookie...these are no exception. There is just the right amount of gingerbread flavor to make these a yummy cookie! Of course the fact that they are dipped in white chocolate doesn't hurt either! Because I believe you should get chocolate goodness in EVERY bite...I usually dip my cookies in the opposite direction than most.
I will definitely make these again, but I may revise the cookie time just slightly. You actually bake these twice and I think leaving them in the oven the second time (after they are sliced) for 30 minutes is just a little too long.
Anyhoo, this is what mine looked like:
Another good thing about biscotti is that if stored in an airtight container, they will keep for a long time. So on those occasions when you need a quick little gift, just stick a few in a cello bag, tie with a festive ribbon and VOILA...cute and yummy package:
Stay tuned for my funky little footboard reveal...I think you are going to like it!
Till then...happy baking!
There's a skinny girl who lives inside of me that's screaming to get out...I can usually shut her up with cookies!