The secret to this biscotti? A heartening quantity of Christmas cheer! And, of course, mocha. All the warming, delicious mocha in the world.
Gingerbread cookies are an all-time favorite at my home. They’re crisp, chewy, so-yummy and not too sweet.
But with the needle pines, sparkly light and tinkling bells in the air, I wanted to bake something richer. A treat that permeates every room of the house with its aroma. You know that oh-my-gawd, what’s-in-the-oven scent wafting from the kitchen?
That. I wanted that.
So, mocha gingerbread biscotti it was!
Biscotti, as the name clearly hints, is an Italian biscuit. When translated into English, it means baked twice, and that’s precisely what you do in this recipe. You bake the dough, let it cool and then bake again.
How To Make Mocha Gingerbread Biscotti?
I stay true to a traditional recipe with only one addition (mocha), one subtraction (molasses) and one substitution (flax egg).
I promise it only sounds a tad bit complex. When you are knuckles deep in the dough, you’ll realize the recipe was astonishingly easy to follow. Exactly like putting up a Christmas tree!
Begin with mixing all the dry ingredients in a bowl. Whole-wheat flour and baking powder go first. Then give a subtle suggestion of winter spices with powdered ginger, cinnamon, nutmeg, and clove.
Next whisk in coffee (instant works perfectly) and cocoa powder to delicately accent the biscotti with mocha. It creates a warm, cheery note without overpowering it.
Separately, beat butter, raw sugar and brown sugar together with a dash of vanilla and some flax egg. Combine the wet and dry ingredients to make the dough.
Sprinkle some choco-chips to make every bite of the biscotti just scrumptious!
That’s it, then you bake!
What’s Flax Egg?
Don’t get me wrong, I have no problem with eggs in my bakes. But I’m happiest when I find a natural vegan substitute for any ingredient. For this recipe, its flax-egg – a mixture of water and flax seed powder.
I use it because flax seeds are insanely nutritious. Plus, it does the job really well. If I could, I would add it to everything I bake!
Some Points While Making Mocha Gingerbread Biscotti
After making the dough, shape it like a log and then bake it. Let the baked dough cool completely and then slice it in the biscotti shape we all love so much. Now, it’s ready for round two of baking!
Classic gingerbread has molasses, but since I didn’t have any, I simply left it out. Another reason I find the treat so comforting, I have complete control over what to add or not.
If you’re using flax egg for the first time, let the mixture sit for about 10 minutes. It thickens the flax egg and makes it as goopy as real eggs.
The mocha gingerbread biscotti is a very simple dough at heart. It’s the baking that takes the time. That said, the result is so rewarding and gratifying, you’ll make a whole new bunch within a week.
Relish the Mocha Gingerbread Biscotti…
… with a jolly cup of cocoa or a decadent mug of piping hot chocolate. The slightly nutty biscotti just begs for a dunk in strong coffee! If you’re a tea lover, then they make a perfect companion for your morning cup. Crispy and chocolatey, these are so moreish!
Give it a try. Trust me. It has a rustic feel; but oh, the biscotti are so full of jolly Christmas charm. Make them more festive if you wish by dipping them in melted chocolate!
Mocha Gingerbread Biscotti
- 1.5 cups Wholewheat flour
- 1.5 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon powder
- 3/4 tsp Ginger powder
- 1/2 tsp Nutmeg powder
- 1/2 tsp Ground cloves
- 1 tbsp Instant Coffee powder
- 2 tbsp Cocao powder
- 1 tbsp Flax seed
- 3 tbsp Water
- 1/2 cup Butter, softened
- 1/4 cup brown sugar
- 1/4 cup Raw sugar
- 1 tsp vanilla extract
- 1/3 cup Dark chocolate chips
- Preheat the oven to 180 C. Line a baking tray with parchment paper or baking paper
- In a small bowl combine the flax powder and water. Stir and keep for 10-15 minutes to thicken up a bit.
- In a large bowl, mix wholewheat flour, baking powder, salt, cinnamon powder, ginger powder, nutmeg powder, ground cloves, coffee powder, and cocoa powder.
- In another bowl, beat butter, brown sugar, raw sugar, and vanilla till fluffy. Stir in the flax mixture.
- Add this along with chocolate chips to the flour mixture. Use a spatula to bring this together to make a stiff dough. You may need to use your hands here.
- Divide dough in half. Form the dough into two slightly flattened logs on the prepared baking sheet, approximately 12-inches long and 2.5-inches wide.
- Bake for 20-25 minutes, until slightly firm to touch. Take it out of the oven and let the logs cool completely.
- Cut the cooled logs into 1/4” slices. Place cut side down on the baking tray and bake for 10-12 minutes until crisp.
- Wait for 3-4 minutes before taking them off the baking tray. Place on a cooling rack to cool completely. Enjoy!
- Store in an airtight container.