My husband and I threw a co-ed baby shower yesterday. We avoided baby shower games because I think the mom-to-be, a police officer, probably would never have spoken to us again. Since we were already headed down a non-traditional path, I wanted to go a little different way with the food. I decided on a cookie buffet, with a plate of tiny cupcakes thrown in. I made chocolate chip cookie bars, black pepper spice drop cookies, lemon bars and several others. One of my favorites turned out to be these Gingerbread Biscotti, partially because I kinda made them up as I went along.
Here’s my recipe:
1 box spice cake mix
1 cup flour
1/2 cup chopped hazelnuts
1/2 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground ginger
1/2 cup butter, melted
2 tablespoons molasses
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Combine all ingredients in a mixer bowl. Mix until it forms a soft dough. Divide dough in half. Form into two rectangles, about 1/2 inch thick, 3 inches wide and 12 inches long.
Bake until the biscotti is firm to the touch in the middle, about 20 – 25 minutes. Cool for 10 minutes.
Cut biscotti into 1/2 inch wide slices. Lay them with a cut side down on the baking sheet.
Bake another 10 minutes. Turn the oven off and leave them in the oven for 30 minutes.
Transfer the cookies to a cooling rack and allow to cool completely. Store in an airtight container.
Because of their dry nature, biscotti will keep for weeks if stored properly, making them a great cookie for gifts!