Now that we are officially in holiday mode – it is time for all things Christmas! Christmas has always been my favorite holiday, presents aside, it’s just such a nostalgic time of year and I still get giddy like I did when I was a kid. And, this year I am even more giddy than usual as it will be the first year that I will not be in the bake shop for every waking hour baking desserts!
I haven’t had a real Christmas since before I opened the bake shop. And I am just beyond excited about getting back to what this holiday is all about – spending time with family, sleeping in, watching cheesey holiday movies, eating brunch every day, shopping for gifts for the people I love, and of course tons and tons of baking!
I am probably most excited for the relaxing, cheesey holiday movies, baking, and actually being able to enjoy spending time with Delaney and my friends. My mom always made Christmas so special for us when we were kids, and it’s probably part of why I am still so fond it it, so thanks Mom. My parents went all out for Christmas, and baking was just one of the things that made it special.
My mom made biscotti each year during the holidays because she loved it. The funny thing is that I would never eat her biscotti because there were always so many other desserts floating around during that time that I was like a kid in a candy store. My mom was usually strict with sweets, but during the holidays it was always a little different. And I waited all year for my YiaYia’s special cookies so I could usually be found stuffing my face with those as opposed to anything else.
I started making biscotti when I opened my bake shop actually. And, I now completely understand my mom’s obsession with it and why she always said, you don’t have to eat my biscotti – there will be more for me! Now it has become one of my favorite types of cookies! So, I kinda like to think of biscotti as adult cookies. I mean they are perfect for dipping and they are sophisticated, so yes, adult cookies they are.
So, Christmas wouldn’t be complete without this Gingerbread Biscotti. This recipe would be amazing dipped in coffee or tea (like my mom always ate hers), dipped in milk, or dipped in hot chocolate! And it’s also amazing if you eat it on its own. Biscotti is actually something I tend to eat for breakfast a lot, totally serious there – try it!
I worked with my friends Watkins1868 on this recipe as I was able to use their amazing organic baking spices and Watkins Organic Gourmet Baking Vanilla Extract. Did you guys know that Watkins was the first to market with an organic vanilla extract? I grew up using Watkins, as my mom always had Watkins spices in our spice rack because my mom always made sure we used the best high quality organic ingredients. Of course she did, as she was the one who inspired me and why I only use organic ingredients! So, Watkins is a familiar brand for me as I have been using their spices for all of my life. So, I was beyond excited to work with them on this collaboration to give you guys a nostalgic recipe using their amazing organic spices!
I use Watkins Organic Ground Cinnamon, Organic Ground Ginger, and Organic Ground Cloves in my Gingerbread Biscotti. If you notice, I don’t actually use nutmeg in my gingerbread recipe. Most people do, and there is a place for nutmeg in gingerbread – but I think you will be pleasantly surprised that I intentionally leave it out. I urge you to try my ways. Gingerbread is my most favorite holiday flavor, and this Gingerbread Biscotti recipe reminds me of a specific gingerbread man cookie I had when I was a kid. The addition of the cane sugar on top just adds a perfect texture to this crispy and nostalgic biscotti for me!
I’m sure I will make this recipe so many more times in the next month, and even into the new year. That’s what I love about gingerbread, I can eat it all winter long! I will definitely be bringing this to Kimmy’s house for White Elephant. And I am planning to send some of this to my mom for Christmas along with Watkins organic spices and the recipe, so she can add this to her holiday biscotti list this year. One of the best things about biscotti is that it’s crispy texture makes it the perfect cookie to ship, as it won’t go stale like a soft and chewy cookie might. A tin also makes the best vessel for shipping, and you can fill a tin with this Gingerbread Biscotti to bring some holiday cheer to anyone on your list! Add Watkins organic spices and my recipe, and you’ll give the gift that keeps on giving! Get the recipe below for my Gingerbread Biscotti.
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why ou should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name.
Makes 12 biscotti
1/2 cup (113 grams) organic salted butter, softened
113 grams (1/2 cup) organic cane sugar
113 grams (1/2 cup) organic packed dark brown sugar
85 grams (1/4 cup) organic blackstrap molasses
1 teaspoon Watkins Organic Gourmet Baking Vanilla Extract
2 organic large eggs
340 grams (2 1/2 cups plus 3 tablespoons) organic all purpose flour
1 teaspoon Watkins Organic Ground Cinnamon
1 teaspoon Watkins Organic Ground Cloves
1 teaspoon Watkins Organic Ground Ginger
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 tablespoons organic cane sugar
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, molasses, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the eggs and mix just slightly, enough to break the yolks.
In a separate bowl, add the flour, cinnamon, cloves, ginger, baking soda, and sea salt and whisk together. Add to the butter mixture and mix on low until a stiff dough forms.
Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 13 x 3 inches. Sprinkle the 2 tablespoons of cane sugar over the top of the cookie log.
Bake for 35 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 10 minutes. Trim off the edges, then slice into 12 pieces and bake again for 20 minutes. Allow to cool completely on the baking sheet.
Store in a cool dry place for up to 7 days.
Gluten Free – Replace the all purpose flour with 269 grams (scant 1 3/4 cups) organic gluten free flour blend.
High Altitude – Bake at 350°F for 30 minutes or until the middle looks set but not completely done, then remove and let rest for 10 minutes. Cut as instructed and bake again for 15 minutes.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!