Gingerbread Biscotti

Happy 2015 everyone! I spent the first few minutes of the New Year on a beach surrounded by friends, which is also how I spent Christmas, which is the great thing about having December in the summer. To be fair we’ve had a lot of rain, too, but the weather has pulled through on the important days.

Speaking of Christmas, I know I promised you croissants, and they are forthcoming. First, though, something a little simpler. I actually made these purely for the purpose of using up leftover ingredients from my gingersnaps, which makes the recipe perfect for this time of year. They take a bit of time – being biscotti, they do need to be baked twice – but they’re not difficult and they’re very worth your while.

done

I halved the recipe below because my oven is small and again, I was really just making these to use up some leftover ingredients. I would highly recommend making a full batch.

Continue reading

Advertisements

Crunchy Gingersnaps

Here’s a fun fact: humidity makes baked goods go stale. My part of Northern California is not a very humid place, and neither is Wellington, and most of my baking back in Massachusetts took place during the colder parts of the year, so I only just found this out today. When my lovely, fantastically crunchy gingersnaps, went soft and chewy overnight. Apparently a slice of bread in the container helps? Or I need better containers? Or I should have just frozen them overnight. I’m not sure. Any advice would be welcome. Regardless, these were a bit of a disappointment the morning after. Still tasty! But I like my gingersnaps almost hard enough to crack a tooth on.

snaps

Still, if you are somewhere less humid, or you have a better storage strategy, or you plan on eating these immediately, you should try this recipe. They are (or, in my case, were) just what a gingersnap should be. Very gingery, not too sweet, a touch of salt, and (did I mention this already?) nice and crunchy. Excellent holiday cookies. Which makes sense because I got the recipe from Alton Brown, and that man knows his cookies.

Continue reading