Gingerbread Biscotti – double-dipping holiday cheer
Homemade biscotti - gingerbread of course for the holiday season - is easier than you think, and a holiday plate is sure to impress your friends, especially when you tell them you baked them in the sun.
Biscotti requires two trips to the oven, so you’ll be giving a Christmas gift to the planet as well, when you bake without consuming a drop of fossil fuel.
The perfect pairing? A steaming mug of chai tea for dunking.
- 1 ½ c all purpose flour
- 1 teaspoon baking powder
- ½ tablespoon ginger
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
- 1/8 teaspoon ground cloves
- ½ cup sugar
- 2 tablespoons butter, melted
- 1 egg
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
Place your Solavore Sport, with reflector if you have one, in the sun to preheat.
Line a baking sheet (Good Cook’s 9” x 13” cookie sheet fits perfectly) with parchment paper.
In a large bowl, combine flour, baking powder, ginger, cinnamon, salt, and cloves.
In a medium bowl, whisk together sugar, butter, egg, molasses, vanilla, and 1 tablespoon water. Stir into flour mixture until a stiff dough comes together.
Shape into an 8” x 2” log. Place on a baking sheet and press or roll to flatten slightly. Sprinkle with 1 tablespoon raw sugar.
Place in your Solavore Sport as shown,
Bake approximately 60 minutes with a 200º oven (less time if hotter, longer if cooler).
Remove from oven and let cool until it can be handled, then transfer to a cutting board and cut into ½” slices.
Lay slices on baking sheet and bake another 20 minutes. Flip slices and bake another 10 minutes more.
Cool completely on a rack.