The holidays came and went. More like flew by! I made a MESS in the kitchen over the holidays. The best mess had to be gingerbread biscotti from Smitten Kitchen. The smell of baking biscotti swirling through the house made me smile. It smelled warm, inviting and freaking delicious. I’ve never made biscotti before. The thought of baking something twice made it seem hard and labor intensive. How wrong I was!
The ingredient list was not a million miles long and was fairly reasonable. I had all of the spices in the pantry, and everything else was a staple. I’m serious. I bet $5 you can make biscotti now. It’s that simple!
The “forming logs” part was a bit tricky for me, I admit. Only because I had no idea what I was doing. Also, I may have accidentally left out one cup of flour to the batter and had no idea how logs could be form with that mushy mess. Luckily, I realized my mistake and added the cup back in. Saved!
Egg wash was next for the logs and into the oven they went for about 25 minutes. Let them cool on a wire rack for another 20-25 minutes and cut into slices on an angle. Dip the biscotti in a cinnamon/sugar mixture and back in the oven they go, about 12-14 minutes per side. I let my baking time go a little longer than SK’s. I might have crammed too many on my baking sheet, and also, no oven is the same. Adjust the second bake to your liking! Once the second bake is done, transfer to a wire rack and cool.
I wish smell-o-vision was a thing. They smelled amazing and tasted great (or at least I thought they did!). Not too dry, but not soft. I am no longer afraid of biscotti and can’t WAIT to make more.