Soft Gingerbread Biscotti

This cookie is more of a traditional biscotti  because it is twice baked. This cookie is delicious and softer than a traditional biscotti and I have altered it a little to my liking and my family just loves it!

from Gingerbread by Jennifer Lindner McGlinn

2 3/4 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

3 teaspoons ground ginger

3 teaspoons ground cinnamon

1/2 teaspoons cloves

3/4 cup plus 3 tablespoons sugar

1/4 cup packed light brown sugar

3 large eggs, at room temperature

2 tablespoons unsalted butter, melted and cooled

1 1/2 teaspoons vanilla extract

1 large egg white, lightly beaten

Cinnamon Icing:

2 cups powdered sugar

2-3 tbsp. heavy cream

1/2 tsp. cinnamon

Preheat oven to 350 F and line a large baking sheet with parchment paper. 

In a large bowl, whisk together flour, baking powder, 2 teaspoons of the ginger, 2 teaspoons of the cinnamon, cloves, 3/4 cup of the sugar and the brown sugar.  

In a measuring cup or medium bowl, whisk the eggs, butter and vanilla extract. Add the egg mixture to the flour mixture and stir with a wooden spoon until the dough comes together in a soft, sticky mass. 

Turn the dough onto a lightly floured work surface and knead until smooth. Divide the dough in half and shape each half into a log about 8 inches long by 2 inches wide. Place the logs about 3 inches apart on the prepared baking sheet. 

Mix the remaining 1 teaspoon of ginger, 1 teaspoon of cinnamon and 3 tablespoons of sugar together in a small ramekin. Brush the dough logs with the egg white and sprinkle with 1/3 of the spiced sugar mixture. 

Bake the biscotti for 25-30 minutes, until the logs are puffed and golden brown. Cool the logs on the baking sheet set on a cooling rack for about 10 minutes. Meanwhile, lower the oven temperature to 300 F.

Using a serrated knife, cut each log into 1/2-inch thick slices on the diagonal. Arrange the biscotti, cut side down on the baking sheet and sprinkle with 1/2 of the remaining spiced sugar mixture. Bake for about 6 minutes, or until the biscotti are light golden brown. Flip the biscotti over, sprinkle with the remaining sugar mixture and bake for about 6 minutes more. 

Cool on the biscotti on the baking sheet set on a cooling rack for 5 minutes then transfer to them to the rack to cool completely.

Frost the tops with cinnamon icing and drizzle with cinnamon and sugar.

I also used less ginger in the recipe. It is too strong in the final product.

Makes about 30 biscotti

Recipe Source: http://en.petitchef.com/recipes/soft-gingerbread-biscotti25-cookies-till-christmas-fid-1175122