Yum, Yum, Yummy…..and oh so cute! I just think these little Gingerbread people are the cutest! The stamp set is Gingerbread Fun from Our Craft Lounge – and it’s full of possibilities! The gingerbread girl has piggy-tales!! Cute, eh? You can make the gingerbread cookie wear a dress, pants, piggy-tales….oh so many options!
The jar was very easy to fix up! I used my Oval and Circle Nestabilities and just started layering!
I thought this Cranberry Gingerbread Biscotti was a perfect recipe – I’ve got Gingerbread stamps and lots of craisins….so it was perfect! If you don’t care for the ginger flavor, Cranberry Almond Biscotti would be excellent too – just leave out the ginger!
When I baked the biscotti, after cooling, I melted some white chocolate in a zip-lock bag, snipped off a corner, and then drizzled the chocolate on the biscotti – I think it adds a perfect amount of sweetness and they look extra yummy!
Makes 1 quart of mix (enough for about 2 dozen biscotti)
Cranberry Gingerbread BiscottiFor the mix (layer this in the jar)
- 1 1/3 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/2 cup (about 2.5 ounces) chopped crystallized ginger (I didn’t have any, so I skipped it)
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground allspice
- 1 cup dried sweetened cranberries, such as Craisins
- 3/4 cup coarsely chopped pistachios, preferably unsalted, or pecans (or a combination) (I used toasted almonds)
- 2 large eggs
- 1/3 cup corn oil or vegetable oil
- 1/2 teaspoon lemon extract
For the mix: Have ready an attractive 1-quart or 1-liter lidded jar.
On a large sheet of heavy-duty aluminum foil, thoroughly stir together the flour, baking powder and salt. Using the foil as a funnel, pour into the jar. Shake and tap jar on the counter to make the layer even. On the same sheet of foil, combine the sugar, ginger and allspice. Add the mixture to the jar and make it look even. Wipe down the jar sides, if necessary. Flip over the foil and use it to add the berries to the jar. Press down to compact the mixture. Add nut layer the same way and press down to even the top. Secure the lid firmly.
Attach a tag or card with the mixing and baking instructions. The mix will keep up to 1 month unrefrigerated, 2 months refrigerated.
For the biscotti: Set an oven rack in the middle position and preheat the oven to 350 degrees. Line two 8-by-4 1/2-inch loaf pans with foil and then lightly coat with nonstick spray oil.
In a large bowl using a fork, combine the eggs, oil and lemon or vanilla extract. Gradually add the jar ingredients and mix until blended. Divide the dough in half and smooth evenly into each loaf pan. Bake for 25 to 30 minutes, or until golden and just firm when pressed in the center of the top.
When the loaves are just cool enough to handle, lift them from pans (using the foil liners) and transfer to a cutting board. Discard the foil. Using a large serrated knife or chef's knife, cut crosswise into 1/2-inch-thick slices.
Reduce the oven temperature to 325 degrees. Line 2 baking sheets with parchment paper. Place the slices, cut side up, and bake until toasted and golden, 10 to 15 minutes. Turn over and bake an additional 7 to 12 minutes or until browned. Let sit for 5 minutes, then transfer to racks to cool completely. Store in airtight container for up to 3 weeks or freeze for 2 months.