Do not underestimate this light and fluffy, spicy, gingery Gingerbread due to its simple appearance.
It looks plain and homey, you say.
I say it needs nothing more than an accompanying cup of hot tea.
Notice the dark square within the larger square of the bread. The top of the bread is crusty and chewy just removed from the oven. After resting for a day, the top crust of the Gingerbread become soft and a bit sticky, yet equally as delicious as the chewy version.
easy, easy recipe — ginger ‘bite’ lingers after you consume the biscotti — perfect for fall
“Soft Gingerbread Biscotti,” that is. I don’t like the ‘hard as a brick’ type found in some trendy stores, but freshly baked biscotti is another matter. Even biscotti skeptics would probably enjoy this treat made without preservatives, etc, etc, etc.
My niece and nephew still remember the gingerbread house I made when they were but toddlers (20+ years ago), and I still search for gingerbread recipes to this day. I love the hot bite of the ginger, blended with cinnamon and other spices. I’ve searched for the perfect gingerbread, and finally found one I like (see this post.) However, this book by J. McGlinn holds additional promise of great ginger things to come. I hope to bake from several pages of this book.
This biscotti was a huge hit at work yesterday. The dough mixes easily, although you do have to get your hands into this one. I will omit the additional sprinkling of sugar during the second and third bake; but, otherwise, the recipe is perfect. The baking fragrance is everything fall. Today, on day 2, the biscotti is slightly crunchy on the edge and slightly soft inside – perfect with my morning Tazo ‘Earl Grey.’
I highly recommend the book and the biscotti recipe on page 62.
This gingerbread is a lower fat version (approximately 150 calories per square) of the traditional fall favorite. I included last fall’s apple and pear butter in the batter, along with chopped candied ginger.
Long after the last bite, the ginger flavor will linger among your senses. If you like ginger in your gingerbread, this is the recipe to sample.
The recipe can be found in Mia King’s “Good Things” page 333. The book is a work of fiction revolving around a remote diner run by an awesome cook- recipes included!
I have recently contacted the book author for permission to post the recipe here.
She was so kind to answer my email very promptly.
She gave her permission for me to reprint the recipe, and you can find all the recipes from her books on her web site here.