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This Neck of the Woods & Gingerbread Biscotti with Lemon Icing

November 8, 2011

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Autumn in the mid-south region of the United States is beautiful, no other way to describe it. Hardwood trees (oaks, maples, hickories) explode into color after the autumnal equinox, the maples are especially showy, until the rains cause all the leaves to drop.

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I took a walk with two of my best friends on a very overcast, chilly day. We hadn’t seen each other lately & there was a lot of catching up to do. The scenery was icing on the cake…ah… biscotti.

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Gingerbread Biscotti

Moving into the holiday season, it’s always a good idea to get tasty treats baked & in the freezer for when guests drop in for a visit.


  • 1/4 cup Unsalted Butter
  • 3/4 cup packed Brown Sugar
  • 2 large Eggs
  • 1/4 cup Molasses
  • 2 1/2 cups All-purpose Flour
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/8 teaspoon Sea Salt
  • 1 1/2 teaspoons ground Ginger
  • 1 teaspoon ground Cinnamon
  • 1/4 teaspoon ground Cloves
  • 1/2 teaspoon ground Nutmeg
  • 1 cup chopped Almonds
  • 1/2 cup finely minced Candied Ginger (two 2 oz jars)
  • Lemon Icing


  1. Pre-heat oven to 350 degrees.
  2. In a large mixing bowl beat together butter & sugar until smooth.
  3. Beat in the eggs, then blend in molasses.
  4. Add the flour, baking powder & soda, salt, ginger, cinnamon, cloves & nutmeg; Blend until smooth.
  5. Fold in the almonds & candied ginger.
  6. Divide the dough in half onto a lightly greased baking sheet. (I prefer to use silpat mats on my baking sheets.)
  7. Oil your hands generously with coconut oil or butter (dough will be sticky) & form each half into a log about three or four inches wide, one inch high, about two inches apart.
  8. Bake 35 minutes.
  9. Lower oven temperature to 300 degrees.
  10. Cool logs for 10 minutes on the sheet, then transfer to a cutting board.
  11. With a serrated knife, cut each log into one-half-inch slices.
  12. Place the slices cut-side down on baking sheet & return to oven.
  13. Bake 10 minutes then turn cookies over.
  14. Bake 10 minutes.
  15. Cool 5 minutes on baking sheet, remove to cooling rack & cool completely.

Lemon Icing

This is a variation of Royal Icing which is what I use to decorate cookies.

  • Juice of 1 Lemon
  • 1 Egg White
  • 1/2 – 1 cup Powdered Sugar
  1. In a small bowl combine lemon juice & egg white.
  2. Add enough powdered sugar to make smooth icing but not too thick.
  3. Either dip the cooled biscotti into the icing & return to cooling rack for icing to harden OR using a spoon, drizzle icing over biscotti on cooling rack & allow to harden OR spoon icing into quart-size ziplock bag, snip a tiny (& I mean tiny) corner off the bag & drizzle icing over biscotti on cooling rack.

NOTE: There will be icing drips on the space under the cooling rack. This is where it’s handy to have young children around to clean the counter with their fingers before you wash it with a wet sponge.


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