Gingerbread Biscotti and Hot Chocolate with Bourbon Whipped Cream

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gingerbread biscotti

This Gingerbread Biscotti and Hot Chocolate with Bourbon Whipped Cream is so simple to make!  If you’ve never made biscotti before, you’re in for a treat.

gingerbread biscotti

I haven’t had a Christmas tree in several years.  For one…I don’t trust Abbey with it.  I’ve had to take every plant within her reach out of my house, because she likes to shred the leaves. She also likes to shred the moss that covers the dirt.  Moss doesn’t vacuum up easily.   I don’t know what she’d do to a Christmas tree.

I used to decorate my house with snowmen.  I collect snowmen.  I love snowmen.  Gracie doesn’t like snowmen.   She goes into her orbiting bit until I take them down and put them away.  I don’t know what a tree in the house would do to her.  I’ve never wanted to find out.

So…we don’t put up trees or snowmen these days.  Instead, I put all of my pretty ornaments in baskets up on tables…out of Sheltie reach…and the snowmen stay boxed up and put away.

gingerbread biscotti

For those who have dogs who permit the full Christmas experience… Gingerbread Biscotti and Hot Chocolate with Bourbon Whipped Cream would make a nice festive snack to enjoy while one decorates a tree.

It would also work to sooth your weary bones after you’ve exhausted your credit card while Christmas shopping at the malls.

On cold wintry days…there’s nothing more comforting to sip on than the richness of Hot Chocolate.

gingerbread biscotti

As for this simple Hot Chocolate…it’s rich, luxurious, and completely addicting.

I’m not one for marshmallows….I know that may sound wrong to some of you…but I’ve never really cared for marshmallows.

Give me cream….or nothing at all…..

I’ll eat my oatmeal in the morning!

As for the Gingerbread Biscotti…truth-be-told…I prefer it plain…without any chocolate dipping at all.

I hope you enjoy!!

~ Deb

Gingerbread Biscotti

Yield: 1 hour - 15 minutes

Ingredients:

For the Biscotti

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, firmly packed
  • 2 eggs (free-range)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon kosher salt
  • 1 cup whole almonds, toasted and coarsely chopped
  • 1/2 cup crystallized ginger, chopped

For the Chocolate Dipping Sauce

  • 4 ounces semi-sweet chocolate
  • 4 ounces white chocolate

For the Hot Chocolate

  • 3 ounces good milk chocolate, chopped or use chocolate chips
  • 2 ounces bittersweet chocolate, chopped
  • 2-1/2 cups whole milk
  • 1/2 teaspoon vanilla extract
  • pinch of sea salt

For the Bourbon Whipped Cream

  • 1 cup heavy whipping cream
  • 2 tablespoons granulated sugar
  • 1-1/2 tablespoons bourbon

Directions:

For the Biscotti

  1. Preheat the oven to 375 degrees.
  2. Place the butter in the bowl of an electric mixer and beat on medium high speed until creamy.
  3. Add the sugars.
  4. Add the eggs, one at a time.
  5. In a medium bowl add the flour, baking powder, cinnamon, ginger, cloves and salt.
  6. Add the flour mixture to the butter and sugar mixture half a cup at a time, and beat on low until the flour is well blended.
  7. Turn the mixer off and add the almonds and crystallized ginger and blend well.
  8. Divide the dough in half.
  9. Using lightly floured hands, shape each half into a log 3 inches wide, 6 inches long, and 1 inch high. Place on a cookie sheet lined with parchment paper. (Leave space between the two logs of dough and they will slightly expand as they bake).
  10. Bake for 20-25 minutes.
  11. Remove from the oven and place the logs on a wire rack to cool for about 5 minutes.
  12. Reduce the oven to 325 degrees.
  13. Cut each log crosswise into 1/2 inch slices. Line the slices on a parchment paper lined cookie sheet. Bake for 5-7 minutes then turn the cookies over and bake for another 5-7 minutes on the other side.
  14. Remove from the oven and cool on a wire rack.
  15. After the cookies have cooled, dip one end in the melted chocolate and place on wax paper until the chocolate hardens.

For the Chocolate Dipping Sauce

  1. Melt the chocolates in separate saucepans until completely melted.

For the Hot Chocolate

  1. Place the chocolates in a saucepan and set aside.
  2. Bring the milk to a simmer, just below the boiling point, in a saucepan.
  3. Pour the scalding milk over the chocolate and stir until the chocolate has completely melted.
  4. Add the vanilla and salt and stir.

For the Bourbon Whipped Cream

  1. Using a stand mixer using a whisk attachment, whisk the cream, bourbon, and sugar until soft peaks form. Don't over do it or your whipped cream will be lumpy.

 

2 Responses to “Gingerbread Biscotti and Hot Chocolate with Bourbon Whipped Cream”

  1. Nancy/SpicieFoodie — December 3, 2012 @ 9:39 pm (#)

    I love snowmen too:) This would really be a great treat to enjoy while decorating the tree. Or also after Christmas dinner. Thanks for sharing.

  2. Toni — December 5, 2012 @ 3:05 pm (#)

    Fantastic recipe – really puts you in the mood!

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