Gingerbread Biscotti with Dates and Dried Figs

I don't usually experiment with ginger or molasses, and gingerbread cookies were never part of my Christmas cookie requests when I was younger. I've pretty much always been that sweet tooth who wants to bite into a block of sugar or chocolate. I mean, if I'm going to eat a cookie I want it to be something worthy of guilt. It's a treat, by golly!  Now that I'm older...wiser...and older, I can appreciate things like plain spice cookies, figs, dates, candles with scents like "serenity" and "country morning", Regis and Kelly, a nice cup of hot tea, knitting...
Where was I?
This morning, I was torn between making a gingercake or some kind of biscotti. I couldn't make up my mind, so I met in the middle and baked some gingerbread biscotti. I decided to get all crazy and add some dried chopped figs and dates, rather than tossing in some almonds or some other nuts we always see in biscotti. (Wild woman...look out!) I think the result is great! Smells great, looks great, and tastes great...GREAT! See what you think -

Ingredients:

1/2 cup butter, at room temperature

1/2 cup sugar

1/2 cup packed brown sugar

2 eggs

1/3 cup molasses

1 tsp. vanilla

2 1/2 cups all-purpose flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 tbsp. ground ginger

2 tsp. ground cinnamon

1/2 tsp. cloves

1/2 tsp. nutmeg

1/2 cup chopped dried figs

1/2 cup chopped dates

Directions:

Preheat oven to 325 degrees. Line a cookie sheet with parchment paper.

Beat the butter and sugar for 2-3 minutes. Add the eggs, one by one, and then the molasses and vanilla. In a separate bowl, mix together the dry ingredients.

On a very lightly floured-dusted surface, shape the dough into a 4"x16" log (mine pictured above does not match the measurements, so please don't mind that!). Transfer the log to the cookie sheet and bake for 30-35 minutes.

Let the log cool at least 10 minutes. Lower the temperature to 300 degrees. Then cut into 1/2"-thick slices. Place sliced pieces on unlined cookie sheets and bake about 20-25 minutes or until golden brown.

Bittersweet Chocolate Almond Biscotti with Kahlua

I had some leftover Ghirardelli bittersweet chocolate and leftover almonds, so I decided to do a simple biscotti recipe to share.  The recipe comes from Dorie Greenspan, with a few tweaks of my own.

Ingredients:

2 cups all-purpose flour

1/2 cup unsweetened cocoa

3/4 tsp. baking soda

1/2 tsp. baking powder

1 tsp. salt

6 tbsp. unsalted butter, room temperature

3/4 cup sugar

1/4 cup brown sugar

2 large eggs

1 tsp. vanilla

2 tsp. Kahlua

1 cup chopped almonds

4 oz. bittersweet chocolate

Center rack in oven.  Preheat oven to 350 degrees.  Line your baking sheet with parchment.

Sift flour, cocoa, salt, baking soda, and baking powder.  With a mixer, beat sugars and butter on medium speed until pale, about 2 minutes.  It's normal for the mixture to appear crumbly.  Add eggs, one at a time.  Then add vanilla and Kahlua, scraping down sides, for another 2 minutes.  Reduce to low speed, adding dry ingredients in 3 additions, mixing only until dough forms.  Scrape sides and add in the chocolate and almonds.

Divide dough in half.  Make into two 12" long logs.  Flatten logs a bit so that they are about 1/2 -1" high. 

Bake for about 25 minutes, or till just slightly firm.  They may spread and crack, which is normal.  Leave the oven on, but remove biscotti logs and allow them to cool for about 20 minutes. 

After they have cooled, use a serrated knife to cut each log into slices about 1/2-3/4" thick.  If you can find a way to stand them up to bake, go for it.  If they won't do it, bake on one side about 6 minutes, then 6 minutes on the other side.  Let them cool prior to packaging.  Makes a dozen or so, depending on how you shaped your logs.