‘Tis the season for all things gingerbread and a whole lot of cookies. For some reason though this year I’ve been putting off devising my Christmas cookie game plan. I’m not quite sure why, but I’m pretty sure it has something to do with The Voice being on twice weekly, another season of White Collar hitting Netflix, and the urge to binge-watch anything with Aubrey Plaza in it. Couple having something on the TV with a cozy blanket and Pinterest, and in a flash my “Oh I’ll start planning after this episode” turns into a “WHEN DID IT BECOME 10:45 PM!?” – in which case it’s Go directly to bed. Do not pass go. Do not collect $200.
As we’re already hurtling into mid-December I realized I better get myself in gear, and what better way to do so than with the aroma of baking gingerbread wafting through the house? Only one near hiccup happened when the supermarket appeared to be out of molasses, which really would have been game over on the gingerbread that night, but I reached a hopeful hand up on the top shelf and found one jar pushed towards the back. Whew. Let there be biscotti.
Some notes on these cookies: They certainly are crispy, but they’re not rock-hard-break-your-teeth crispy. In other words, you won’t need to dunk them in coffee in order to chew through (but I bet that would taste delicious). They require a little extra baking time, as they take two shifts in the oven (as biscotti do), and the dough is sticky. You’ll see in the pictures that follow, but please flour your hands, work surface, and spatulas judiciously or else you’ll be more Bah humbug than Christmas cheer.
Mini Gingerbread Chai Biscotti
Yields 52 mini cookies
2 cups all-purpose flour
1/2 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
2 tbsp chai tea latte mix (dry), plus more for pressing onto outsides
2 eggs, beaten
2 tbsp canola oil
1 tsp vanilla extract
1/4 cup molasses
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix together your dry ingredients: flour, sugar, baking powder, salt, spices, and 2 tbsp of the chai tea latte mix.
3. In a medium bowl, lightly beat eggs. Add canola oil, vanilla extract, and molasses. Pour wet ingredients into dry and mix until well-integrated.
4. The batter will be very sticky, so flour your hands, spatula, and work surface before removing the dough to work with. Lightly knead dough on floured surface, adding more flour as you need. I worked about 2-3 tbsp of flour into the dough during this process.
5. Once dough is workable, separate into four equal sections. Working one section at a time, roll into a cylinder. Depending on the stickiness of your dough, you still may need to roll in more flour. Place on baking sheet and lightly pat down so that thickness is even throughout the cylinder. Repeat for 3 remaining sections.
6. Rub some more of the chai tea latte mix onto outside of four sections and lightly press to adhere.
I almost forgot to mention – the great thing about mini biscotti is that there’s no need to fret over having multiple in one sitting. They just add up to one regular-sized cookie, anyway. 🙂