It was a calm, chilly Monday morning in Northern Virginia when I strolled into our usual Starbucks. My eyes darted across the counter, scouring for a precious pick-me-up biscotti to kick-off the work week. None were in sight so when I made it to the cashier, I sweetly inquired about the confection. The barista cackled and said that he had taken the last two for himself... there were no more.
An overwhelming power seized the usually pleasant patron: "what the h*** do you MEAN you're OUT of biscottis?!? I'll harm you and anybody that looks like you! GIVE ME A BISCOTTI!" Insert fire and brimstone. At least that's what was going on in my head; I'm sure my eyes were filled with all sorts of cray. Steady girl- it's only Monday. It was a sign to act and mitigate this biscotti shortage risk from ever happening again.
The target: Gingerbread Biscottis. A quick Google search for a copy cat recipe of the Starbucks version yielded a mix of results. Honestly, I picked the simplest recipe of the bunch and ran with it. Much to my delight, it yielded a lovely biscotti that was easy to make and spot-on in flavor. Don't let the white chocolate deter you (I usually hate the stuff)- dipped in a warm up of cafe, it melts smoothly and adds a touch of sweetness.
Now does it taste just like the one at Starbucks? Negative. However. I prefer this version because the texture is firmer and the spices are fresh. The flavor is subtle and would make a great DIY holiday present! Maybe it's psychological- but there's something to be said for knowing what's in the food that you're eating.
The best part about this recipe is it's incredibly flexible. I tinkered around with substitutes and found that it can adapt to darn near anything. So far I have made a cinnamon as well as chocolate version by simply swapping out a few ingredients here and there. How great is that? I'm sure there's some Italian grandmother shaking her fist at me for making it up but hey- it works!
An overwhelming power seized the usually pleasant patron: "what the h*** do you MEAN you're OUT of biscottis?!? I'll harm you and anybody that looks like you! GIVE ME A BISCOTTI!" Insert fire and brimstone. At least that's what was going on in my head; I'm sure my eyes were filled with all sorts of cray. Steady girl- it's only Monday. It was a sign to act and mitigate this biscotti shortage risk from ever happening again.
The target: Gingerbread Biscottis. A quick Google search for a copy cat recipe of the Starbucks version yielded a mix of results. Honestly, I picked the simplest recipe of the bunch and ran with it. Much to my delight, it yielded a lovely biscotti that was easy to make and spot-on in flavor. Don't let the white chocolate deter you (I usually hate the stuff)- dipped in a warm up of cafe, it melts smoothly and adds a touch of sweetness.
Now does it taste just like the one at Starbucks? Negative. However. I prefer this version because the texture is firmer and the spices are fresh. The flavor is subtle and would make a great DIY holiday present! Maybe it's psychological- but there's something to be said for knowing what's in the food that you're eating.
The best part about this recipe is it's incredibly flexible. I tinkered around with substitutes and found that it can adapt to darn near anything. So far I have made a cinnamon as well as chocolate version by simply swapping out a few ingredients here and there. How great is that? I'm sure there's some Italian grandmother shaking her fist at me for making it up but hey- it works!
Gingerbread Biscotti
from SheKnows
yields 8-12 biscottis- depending on how they're cut
yields 8-12 biscottis- depending on how they're cut
1/4 cup unsalted butter, softened
1/4 cup sugar
1/2 tablespoon ground ginger
1 teaspoon apple pie spice
1 egg, room temperature
1-1/2 tablespoons molasses
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
White chocolate chips (for glaze)
Chopped pecans for garnish
Cinnamon Biscotti
1/4 cup unsalted butter, softened
1/4 cup sugar
1 tablespoon pumpkin pie spice
1 egg, room temperature
1-1/2 tablespoons maple syrup
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
semi-sweet chocolate chips (for glaze)
Chocolate Biscotti
1/4 cup unsalted butter, softened
1/4 cup sugar
1 egg, room temperature
1-1/2 tablespoons milk (soy/almond/regular)
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
2 tablespoons MINI semi-sweet chocolate chips
1/4 cup unsalted butter, softened
1/4 cup sugar
1 tablespoon pumpkin pie spice
1 egg, room temperature
1-1/2 tablespoons maple syrup
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
semi-sweet chocolate chips (for glaze)
Chocolate Biscotti
1/4 cup unsalted butter, softened
1/4 cup sugar
1 egg, room temperature
1-1/2 tablespoons milk (soy/almond/regular)
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
2 tablespoons MINI semi-sweet chocolate chips
Preheat oven to 350 . Grease a baking sheet with nonstick cooking spray and set aside.
In a large mixing bowl, beat the butter, sugar, egg, and milk together until creamed. Stir in vanilla extract. In another bowl, whisk the flour, cocoa powder, and baking powder together. Gradually add the flour mixture to the egg mixture, stirring well to combine. Fold in chocolate chips.
Once mixed, move the dough to a lightly floured surface and gently knead. Roll the dough out to about 12 inches and then cut in half. Shape into a log and place on the greased cookie sheet. Flatten the logs slightly with the back of a spatula.
Bake for about 18-22 minutes, or until golden. Remove from the oven and slice each log in half diagonally with a serrated knife. Then cut in half so they are about the length of a traditional biscotti cookie.
Place the cookies cut side down onto the baking sheet. Reduce temperature in the oven to 325 and bake about 9 more minutes. Flip the cookies and bake an additional 7 minutes, or until dry.
If you're making a glaze: melt chocolate chips over a double boiler (or carefully in the microwave) until completely melted. Once cookies have cooled slightly, drizzle with chocolate and let harden slightly. Sprinkle with pecans, etc.
