gingerbread...but make it biscotti!

I stash these in my freezer all December and into January. The perfect treat with a cup of coffee.

OR google "zestful kitchen gingerbread biscotti" and it'll pop right up.

Here's what you'll need:
¾ cup (150g) granulated sugar
½ cup (113g) unsalted butter, at room temperature
2 large eggs (100g)
2 tablespoons (40g) molasses
2 teaspoons vanilla extract
2 cups + 2 tablespoons (255g) all-purpose flour
½ cup (52g) almond flour
2 teaspoons (3g) ground ginger
1½ teaspoons (7g) baking powder
1 ½ teaspoons (3g) ground cinnamon
¾ teaspoon (2g) ground allspice
½ teaspoon kosher salt
¼ teaspoon ground cloves
¼ teaspoon black pepper
½ cup (80g) diced candied ginger
Turbinado sugar, for sprinkling on top

[doowop]

Well I guess I’m here before you blow up… incredible work and teaching! 💜

[christopherjackson]

Literally make cookies for a living & mine stay soft for a also you can freeze them individually & store in an air sealed freezer bag