Day 4: Gingerbread Biscotti
The 12 Days of Vegan Christmas Cookies
Come December there is no shortage of gingerbread in my house. There’s gingerbread biscotti, cookies (both hard and soft), donuts, and smoothies. And if that wasn’t enough there are gingerbread candles wafting their sweet spicy scent through the air if there happens to be nothing in the oven. Which doesn’t happen that often…
But there is something so relaxing and comforting about stacking a couple of biscotti along side your coffee and sitting down by the fire with a good book. Their shape and crisp texture make them perfect for dunking into something warm. So naturally I had to create a gingerbread biscotti recipe… how could I not. And these with their spicy bite from the chewy candied ginger make a really nice contrast alongside the other holiday sweets.
- 2 tablespoons ground flax seeds
- 2 tablespoons unsweetened almond milk, or other non-dairy milk
- ¼ cup molasses
- ⅔ cup brown sugar, firmly packed
- ½ cup canola oil, or melted coconut oil
- 1 teaspoon vanilla extract
- 1 ¾ cup all-purpose flour
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ⅓ cup candied ginger, chopped (4oz)
- 2 cups confectioners’ sugar
- 2 tablespoons unsweetened almond milk, or other non-dairy milk
- 1 teaspoon pure vanilla extract
- Preheat oven to 350°F and line a large baking sheet with parchment paper.
- In the bowl of an electric mixer beat together the flax seeds and non-dairy milk.
- Add the molasses, brown sugar, oil, and vanilla. Beat until smooth.
- In a medium bowl whisk together the dry ingredients with the exception of the candied ginger.
- With the mixer on low speed slowly add the flour mixture and beat until completely incorporated. Scrapping down the sides of the bowl as required and taking care not to over mix.
- Gently fold in the candied ginger, or pulse the mixer a few times to incorporate.
- Turn the dough out onto the prepared baking sheet and shape into a log. Patting it down to 1-inch in thickness and 4 to 5-inches in width. Pushing in any pieces of ginger that may have popped out.
- Bake until puffed and light golden, about 26-28 minutes.
- Allow to cool on the pan for 15 minutes before transferring to a cooling rack.
- Reduce oven temperature to 325°F.
- Once cool enough to handle safely, transfer to a cutting board and slice into ½-inch cookies (or thicker depending on your tastes) with a large serrated knife.
- Arrange the cookies cut side up on the baking sheet and return to the oven for an additional 20-25 minutes until crisp.
- Cool completely before frosting.
- In a small bowl whisk together the confectioners’ sugar, almond milk, and vanilla until smooth. If the mixture is too thick add additional almond milk, one teaspoon at a time.
- Arrange the biscotti on a rack and place over a piece of wax paper.
- Spread the glaze over the tops of the biscotti allowing some to drip down the sides, and let sit until the glaze is completely set.
- Store in an airtight container.
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