Biscotti spiced with holiday flavors like cinnamon, ginger, and nutmeg, are finished with a smooth sugar glaze.
About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios
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3 1/2 cups about (17 1/2 ounces) all purpose flour
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon allspice
1/2 teaspoon salt
3 eggs
2 egg yolks
1 1/2 cups (about 10 1/2 ounces) sugar
1 teaspoon vanilla
2 tablespoons molasses
For Glaze
1 1/2 cups confectioners sugar
About 5 tablespoons water
Procedures
In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves, ??, and salt until combined; set aside. In a medium bowl, whisk together eggs, egg yolks, and sugar until light and creamy, about 3 minutes. Whisk in vanilla and molasses.
Pour wet ingredients into flour mixture and stir until combined. Cover in plastic wrap and refrigerate for 2 hours to overnight.
Adjust oven rack to middle and upper middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. Form Dough into three equal pieces. Form each piece of dough into a log about 2 inches wide. Place on baking sheets and bake until golden and dry, 25 minutes. Let cookies cool for 5-10, until easily handled. Cut cookies with a serrated knife into 1-inch pieces. Place, cut side down, on baking sheets, and bake until dry and crisp, about 15 minutes more. Let cool 5 minutes then transfer to a wire rack to finish cooling.
When cookies are completely cool, whisk together confectioners sugar and water until smooth. Use a small knife or spoon to top each cookie with glaze. Let sit one hour for glaze to completely harden.
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