Wednesday, December 7, 2011

Ginger Bread Biscotti

In keeping with the thoughts of a Ginger Bread town, I thought I would continue it with gingerbread biscotti. One of my vices is ginger anything...ginger bread, gingerbread cookies, gingerbread scones and now gingerbread biscotti.

It has gotten cold here in Oklahoma and staying inside with a hot cup of coffee (okay another vice!), gingerbread biscotti and a great book, life just doesn't get much better. Will tell you about the books I am reading later.

For now, make some gingerbread biscotti to go with your coffee. This is actually a great Christmas festive type baked good to add to your Christmas celebration. Even when it is baking, your house brings the smells of Christmas!!

Gingerbread Biscotti
1 cup almonds, blanched (optional)
3/4 cup raw sugar
1/4# butter
1/2 cup molasses
3 eggs
3 cups pastry flour (also known as soft wheat-click here)
1 Tbs baking powder
1 Tbs. cinnamon (ground)
1 tsp nutmeg (ground)
1/2 tsp cloves (ground)
1/2 tsp allspice
1 1/2 tsp ginger

Prepare almonds first. Put them in a shallow baking pan and bake them at 350 degrees for about 10 minutes or until golden brown. Cool almonds, chop and set them aside.

In Bosch mixer, beat sugar, butter, and molasses until smooth. Add eggs.

In separate bowl, stir in flour, baking powder, cinnamon, nutmeg, cloves, allspice, ginger and chopped almonds. Add flour mixture to Bosch bowl and blend.

Place on greased stainless steel cookie sheets (click here) Divide the gingerbread biscotti dough into fourths. Roll each "loaf" to about 1/2" thick and 4" wide and as long as your cookie sheet. Bake 25 minutes at 350 degrees.

Leave the 'loaves' on the cookie sheet till cool and then cut into diagonal slices. Return the cut gingerbread pieces to the oven and bake at 350 degrees until brown (about 15 minutes longer)

Cool completely and then you can eat the immediately OR store them in a airtight container OR freeze them to pull out for a Christmas morning treat which is what I plan on doing!

Note from Paula: It is really fun to dip one end of the gingerbread biscotti in white or milk chocolate. White chocolate is prettier but not everyone likes white! You can also swirl the chocolate on top for a beautiful decorative look. :)

So now to my reading....I love missionary books. Presently, I am reading, "My Journey to Paradise" by Dr. Heng Lim. He is actually my Sunday school teacher who escaped the killing fields of Cambodia in 1981.

Here is a sneak peek of the book:
"This is a first hand account of a Cambodian boy who found himself caught in the crossfire of civil war and then the cruel oppression of the Khmer Rouge Communist regime. Enduring the events descried in this book should have made him an emotional cripple. But God had other plans. He survived the Khmer Rouge holocaust, and when presented with an opportunity to go to America, he did so. He took advantage of America's educational opportunities and studied to become a dentist. After becoming a Christian, the hatred and bitterness he felt toward those who destroyed many of his relatives and friends turned to forgiveness. Where he once he lived for revenge, he now lives to bring healing to others and to share the love of God."

As I read the book, I am amazed at the transformation I see live before my eyes that Christ has done. You would never guess what Heng Lim endured during his boyhood from his present countenance. The joy, love and gentleness he has for people is a testimony of Christ's great work to change lives. Amazingly, Heng sponsors many mission trips back to Cambodia to minister to the very people who tried to kill him. An amazing story.

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