Gingerbread Biscotti Fail


I started with this recipe.  But I didn’t have Gingerbread Spice so I made my own blend by doubling the spices from this other Gingerbread Biscotti Recipe.

I was concerned that the recipe didn’t call for any form of fat. My favorite Biscotti recipe has a decent amount of butter in it. It called for a higher oven temp (350 instead of 325) and had instructions to cook for 30 minutes. I set the timer for 15 minutes and then check the two pans rotating them front to back and changing bottom to top racks for even cooking. Set the timer again for 15 minutes. All of a sudden I smelled a burning scent so I looked and my inside oven thermometer said 400 degrees and both logs were overcooked, one burnt on the bottom as you can see below. The Parchment paper even stuck.

I cut off the burned part and hoped to salvage the tops (I like the flecks of oats in the dough).

The pieces I salvaged looked like they might survive.

They were not very sweet and were drier than I had hoped but it just seemed like something was missing.

So I added this lemon glaze (1/2 cup powdered sugar, zest from 1/2 lemon, aprox tsp lemon juice)…it helped but I’m disappointed…biscotti is too much work to not love them. Maybe I’ll try again.


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