Okay, first things first. Really super important: is there a name for this? It’s that thing you do with your mug when it’s cold outside.
C’mon, you’ve probably all done this at some point. Is it mug-cuddling? Is it mug-hugging? It’s very important because now the weather got cold and stuff and we’re doing things like this. We’re also wearing plaid and jeans and it’s awesome.
We’re drinking spiced lattes and hot chocolate and it’s all all right. I’ve even discovered that rum hot chocolate is the best hot chocolate. Good thing I’m underage and using imitation rum, because otherwise this might be a real problem.
But man cannot live on pumpkin lattes alone. One needs substantial sustenance. Naturally I mean cookies.
Twice-baked cookies, which if you’re a baking nerd like me you know is the translation of “biscotti”. They are a special cookie; not very hard to make but requiring a bit more time than your usual roll-and-go. It’s kind of magic, making biscotti: because when they do turn out they turn out so prettily and you feel like you could own a bakery…or maybe 7… is that just me?
Aaaanyway- gingerbread is, typically, a Christmas thing. But I’m not really one for following the beaten path (gingerbread frappuccinos anyone?), so here’s a delicious treat from the one less traveled by. It’s not as intimidating as it seems, and it will make your kitchen smell amazing.
Just. Look! A dunking gif!
p.s. these biscotti are refined-sugar-free and use coconut oil instead of butter. Plus booze. If you needed any more convincing.
p.p.s they may or may not be the perfect foundation for a gingerbread cookie frappuccino 😉
3 oz. coconut oil, melted
¾ c. powdered sucant
3 large eggs, room temp
¼ c. (2 oz.) molasses (I added about 1 T. more to mine, so about 3 oz.)
1 t-T (your discretion) dark spiced rum (what? Perfectly legal when baked 😉
3 c. all-purpose gluten-free flour
½ t. salt
1 T. baking powder
2 T. ground ginger
1 T. ground cinnamon
2 t. ground cloves
½ t. ground nutmeg
Preheat oven to 375F. Line a cookie sheet with parchment or wax paper. Set aside.
In a large bowl, mix together the melted coconut oil, sucant, eggs, and molasses; combine well.
In a separate bowl, combine the remaining ingredients. Whisk to incorporate. Add dry ingredients to butter mixture, and continue to work it until a thick dough forms.
Divide dough in half. Shape each half into a log about 12×3 inches. Place on parchment lined cookie sheet. Pat each log down to about ½ inch thick.
Bake for 25 minutes. Remove from oven (still keep oven on,) and allow it to cool (enough for you to touch it and not burn yoself).
Using a sharp bread knife, cut each log into ¾ inch thick slices (yes you biscotti smartie I didn’t say diagonal because in my experience it isn’t necessary). Place each sliced biscotti on its side, and bake about 7-8 minutes. Turn each cookie over and bake another 7-8 minutes or until cookies feel dry and are turning crispy.
Let cool completely to room temp.