De Baking Psychopath

These gingerbread biscotti were a last-minute addition to my Christmas cookie baking. They are a quick way to get all that gingerbread cookie deliciousness in many servings without all the chilling and dough rolling and cookie-cutter mess. In fact, I might just prefer this nut and ginger-studded biscotti over the relatively one-dimensional traditional gingerbread cookie recipe on any given day. The gingerbread flavor is strong, rich, and satisfyingly crunchy. The recipe comes from Fine Cooking and can be found here . The only change I made was to use about 1/3 cup of chopped crystallized ginger rather than the dried apricots. Whichever dried fruit you prefer or have on hand would probably be yummy.

Of all the things I have made, these are at the top of the list of treats that have elicited almost-violent adoration. In the course of people telling me how much they enjoyed them, there were a lot of rapturous eye-rolling, feet-stomping, and stories of mother-versus-daughter-fighting over these cookies. Maybe it's the pistachios. They're a pretty green-purple color. They have a distinctive taste. And they work REALLY well in a sweet-salty combo situation like this one. I found this fabulous recipe on the blog Honest Fare . They looked addictive, and oh boy, they are that and beyond. The only thing I did differently than the original recipe was to accidentally pour a little too many white chocolate chips into the bowl, and then try to compensate by sprinkling a bit of large-grain kosher salt on the top of each cookie. Maybe that's what made the cookie: a burst of salt and crunch on the first bite, and then the creamy sweet finish with the chewy center. In any case, these...

Sugar Cookies from Baking: From my home to yours "Toffee" cookie bars from Pioneer Woman More sugar cookies... Single-headed gingerbread men Cranberry Chocolate Chip Oatmeal Cookies Milk chocolate-dipped anise biscotti, Jess's mum's recipe Only edible gifts from me this year...