Gingerbread Biscotti Recipe with Chef Victoria Love with Cinnamon, Ginger, Allspice and lots of Love

Watch Chef Victoria Love demonstrate how to make GINGERBREAD BISCOTTI with Cinnamon, Ginger, Allspice and Cloves.

Please click like and subscribe to @Chef Victoria Love’s YouTube Channel and have fun in the kitchen!

SUBSCRIBE to my channel: Chef Victoria Love: https://www.youtube.com/channel/UCHr2svIgRv5v73I0dRZv4bQ/about
FACEBOOK: Chef Victoria Love: https://www.facebook.com/Chef-Victoria-Love-111240634798128
INSTAGRAM: Chef Victoria Love: https://www.instagram.com/chefvictorialove/
WEBSITE: https://www.alexandersmom.com

#chefvictorialove

Chef Victoria Love’s
Gingerbread Biscotti

8 oz Butter (1 Cup)
1# 4 oz Light or Dark Brown Sugar (2 ½ Cups tightly packed)
½ Cup Molasses
2 Eggs
1 Tablespoons Vanilla
1# 9 oz All Purpose Flour (6 ¼ Cups)
1 ¼ oz Cornmeal (¼ Cup)
1 Tablespoon Ground Ginger
1 Tablespoon Ground Cinnamon
½ teaspoon Ground Cloves
1 teaspoon Ground Allspice
1/2 teaspoon Salt

1.Preheat the oven to 300°F. Line a baking sheet with parchment paper.

2. In the bowl of a stand mixer with the paddle attachment, cream together the butter & sugar, scrape down the sides of the bowl with a spatula, beat in the eggs one at a time, add vanilla and molasses.

3. In a large bowl stir together the dry ingredients, add the flour mixture and combine until all the flour is mixed in.

4. Divide dough in half, and shape each half into a 10″ x 2 ½” log on the lined baking sheet. The logs should be about 4” apart.
For the first bake, bake for 40 minutes. Remove from the oven and cool for 5 minutes.

5. Move the logs onto a cutting board. Use a sharp serrated knife to cut the logs crosswise into ½” to ¾” slices.
Stand the sliced biscotti back on the baking sheet. Return the biscotti to the oven for the second bake, and bake them about 15 minutes more, until the edges are turning golden brown.
Remove from the oven and place slices on a wire rack to cool completely.

Welcome to the kitchen I’m Chef Victoria love and today we’re going to make a gingerbread biscotti I’m so excited I love biscotti and this time I wanted to make it gingerbread flavored for the holiday season so we are going to use ginger cinnamon cloves all spice vanilla

I have this beautiful kosher sea salt you don’t need that you can just regular table salt is fine molasses cornmeal allpurpose flour light brown sugar again it could be dark brown or light brown and eggs now the reason the cornmeal is in this recipe is to help dry it out

Biscotti are twice baked and they last a long time so it’s a great recipe to make at home please click like And subscribe so we can bring you more recipes thank you I’ve had our butter sitting out at room temperature for a long time so if you’re able to squeeze it then it’s

Ready to go into The Mixing Bowl if you forgot you can always put it in the microwave for about 15 seconds and that will soften it sufficiently once the butter has softened we’re going to add in our 2 and 1/2 cups of light brown sugar again you can use dark brown

Sugar either one is fine most people prefer dark brown sugar with their gingerbread and again you want to mix it on low speed once all the brown sugar has been Incorporated you want to scrape down the size of the bowl and the paddle before we add our eggs and we’re going we’re

Using two eggs but we’re only going to add it one at a time and again scrape down the bowl and the paddle attachment each time before you add the next egg to make sure it’s all in Incorporated so now we’re going to add in our one egg

And I prefer to use like a measuring cup because then you have that little lip there and it helps it pour into the machine really easily and again we’re going to mix it on low speed so you can see the egg is completely mixed in now

We’ll add our second egg and now we’re going to add in our 1 tablespoon of vanilla extract again I’ve scraped down the sides of the bowl and the paddle and now we’re going to add in our molasses and not sure if you can see but I spr sprayed this with non-stick cooking

Spray so that way it’ll come out easily so we’re get all of that molasses in and stir it again on low speed while that’s mixing let’s get our dry ingredients mixed together so we have here 1 tablespoon of cinnamon we’re going to add this to our allpurpose flour 1 tbspoon of ground

Ginger 1 teaspoon of ground all spice half a teaspoon of ground cloves this smells wonderful and a/ teaspoon of our kosher sea salt and of course our 1/4 cup of cornmeal and that helps to keep this dried out this cookie lasts for a very long time so you could even make these

Ahead of time for the holiday season you can make them in October and they’re still going to be perfectly fine come December so this is one of those great recipes to have because during the holidays everyone gets so incredibly busy you want to have stuff done ahead

Of time now that I have all the Molasses mixed in we’ve got all of our dried ingredients that we mixed in with the spices get that all in there once you get all that flour in there again very slow and actually pulsing I turn it on and off because otherwise sometimes the

Flower can go all over the place so just yep it’s already started going everywhere so just pulse it a couple times and then you can turn on consistently there we go before everything’s Incorporated you want to scrape down again the size of the bowl and the paddle and then mix it on low

Speed and then once it comes together we’ll stop mixing Immediately what you’re looking for when it’s ready is that it pulls back from the sides of the bowl so if you can see that the dough is pulling back from the sides of the bowl now we know we can stop mixing it now once it’s mixed

Scrape all of this off and then we’re going to shape our logs once you finish mixing just dump your dough out on a piece of parchment paper if you don’t have parchment paper just right on the counter is fine as you can see the dough is still a bit crumbly

So we’re just going to sort of not really knead it but just pinch it back together once you have the dough together like this we’re just going to eyeball where a half is it’s easier when it’s like this to eyeball it and slice it actually to make it more manageable I

Divide it into three so what we’re going to do now though is we’re going to take one of these and roll it into a log so you’re just going to keep rolling it back and forth and sort of tapping the tops and the bottoms until you get a log that’s 12 in

Long all right so once you have it 12 in long we’re then going to put it onto a baking tray with a silicon mat if you don’t have a silicon mat a piece of parchment paper is perfectly fine put it on the tray dagly and then just with the

Palm of your hand you want to flatten it out just a tiny little bit not too much it doesn’t spread much but you do want to get it pressed down just a little bit like that so once you get your biscotti out of the oven now this is the tricky part

We’re going to start slicing it biscotti is twice baked okay so what we need to do is we’re going to cut it on the bias and that means on the angle and I prefer to use a serrated knife to do it because I find when I use a chef’s

Knife it tends to crack so with the serrated knife we’re going to saw back and forth on an angle or on the bias to get those nice long pieces it’s best to wait until it’s cooled off a little bit and it does take time so be patient and again now the end

Pieces I usually just you know munch on you can make it depend depending on the thickness that you desire you can make it sometimes really thin or sometimes a bit thicker I tend to like this thickness it’s about a third of an [Applause] inch don’t rush otherwise it tends to

Crack and once it’s cracked it’s kind of a wasted piece so you’re going to put this down on our Sil Pat line sheet pan I’m going to continue to do this whole entire log and this is a twice baked part once we have them all on there

We’re going to put it back into our 300° oven for about 15 minutes to toast it halfway through you’re going to rotate the sheet pan and also flip the pieces over so that way they bake evenly on both sides here’s our first batch out of

The oven and they toast it at 300° for 15 minutes and then this log baked in the 300° oven for 40 minutes so that’s the first bake is 4 40 minutes second one is 15 here’s our finished gingerbread biscotti thank you so much for watching

I hope this inspires you to make it at home take care everybody thanks for watching bye-bye for more recipe demonstrations please click like And subscribe to Chef Victoria Love’s YouTube channel and have fun in the kitchen thank you