Gingerbread biscotti recipe (gluten-free version, too!)

Gingerbread Biscotti | Pamela Salzman

Gingerbread Biscotti | Pamela Salzman

I have been offered A LOT of biscotti in my life.  When everyone you are related to is Italian, biscotti appear more often than Oreos.  They’re called “biscotti” because they literally translate to “twice baked.”  You bake them in logs first, then you slice up the logs and bake them again. They have this tell-tale shape you see here and they are a bit dry and crunchy and not overly sweet.  There are infinite flavor combinations ranging from lemon to almond to chocolate chip to raisin to you name it.  I remember my parents and all the other grown-ups dunking them in espresso or, if they were really feeling festive, dipping the cookies in a sweet Italian liqueur called Vin Santo.

dry ingredients

chopping crystallized ginger

Now that sounds dreamy to me for sure, but when I was a kid, all I wanted was a normal chocolate chip cookie for goodness sake!  Or one with M&M’s or some other junk.  I’m all grown-up now and I much prefer homemade cookies, especially ones that don’t contain M&M’s and lots of sugar.  Even though I try not to indulge in sweets very often, I do like to bake cookies for the holidays.  My favorite holiday “flavor” is gingerbread.  Every year in my December classes I teach some sort of gingerbread dessert, two of which have been posted on my site.  These gingerbread biscotti might very well be my favorite so far!  One of my complaints about the biscotti of my youth is that they were B-O-R-I-N-G.  What kid gets excited about orange zest in a cookie or fennel seed?  Yaaaaawwwwnnnn.  That’s not a dessert.  But gingerbread biscotti are something else.  These pack a spicy punch from both crystallized ginger and powered ginger and a double crunch from the whole almonds.  Even Mr. Picky loves these.  He just walked by the computer and said, “isn’t it about time we make those gingerbread biscotti again?”  I absolutely swear he just said that!

bake the logs first

slice the baked logs

Biscotti are fantastic to make for the holidays because they last a good long time (a week or more?) without getting stale, so they’re perfect for gift-giving!  If you need to accommodate gluten-free, dairy-free or vegan folks, read through both recipes because there are options.  If you’re not sure how to do this, please leave me a comment below and I will help you out.  I’ll tell you the truth — I like the gluten-free biscotti better than the wheat flour ones.  I think they’re lighter and crispier, although both have that great gingerbread flavor.  I love the extra boost from crystallized ginger, but if you can’t find it, don’t worry about it.  And if you’re feeling extra naughty, you can go right ahead and dip these cuties in some melted white chocolate and let them harden before you store them or wrap them up.  Are you feeling the holiday spirit now??

gingerbread biscotti | pamela salzman

5.0 from 1 reviews
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Gingerbread Biscotti
Author: 
Serves: makes about 24
 
Ingredients
  • 3 Tablespoons coconut oil or room temperature unsalted butter
  • ½ cup cane sugar
  • ½ cup muscovado or firmly packed dark brown sugar
  • 2 large eggs or ½ cup unsweetened smooth applesauce
  • 2 cups whole wheat pastry or all-purpose flour
  • 1 teaspoon aluminum-free baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon sea salt
  • 1 cup whole raw almonds or chopped, if desired
  • ½ cup crystallized ginger, chopped (optional)
Instructions
  1. Preheat oven to 375 degrees.  Beat coconut oil and sugars with an electric mixer at medium speed until light and creamy.  Beat in eggs, combine well.
  2. Combine flour and next 5 ingredients; add to sugar mixture, beating at low speed until blended.  Stir in almonds and crystallized ginger.
  3. Divide dough in half.  Using floured hands, shape each portion into a log 3-inches wide and 1-inch high.  Place on a parchment-lined cookie sheet.
  4. Bake 25 minutes.  Cool 5 minutes on cookie sheet; remove to a wire rack, and set aside until cool to the touch.  Reduce oven temperature to 325 degrees.
  5. Cut each log crosswise into ½-inch slices with a serrated knife. Place slices on the same parchment-lined cookie sheet.  If you want long cookies, cut on the diagonal.
  6. Bake 7-8 minutes; turn cookies over, and bake 7-8 more minutes.  If you cut them thick, you will probably have to bake them a little longer.  Cool completely on wire racks.

gluten-free gingerbread biscotti

makes about 24

8 Tablespoons (1 stick) unsalted butter, room temperature

½ cup cane sugar

½ cup muscovado or firmly packed dark brown sugar

2 large eggs or ½ cup unsweetened smooth applesauce

½ cup almond flour

¼ cup sorghum flour

¼ cup tapioca flour

¼ cup potato starch

¼ cup sweet rice flour

1 teaspoon xanthan gum

2 teaspoons aluminum-free baking powder

1 teaspoon ground cinnamon

1 teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon sea salt

1 cup whole raw almonds or chopped, if desired

½ cup crystallized ginger, chopped (optional)

  1. Preheat oven to 350 degrees.  Beat butter and sugars with an electric mixer at medium speed until light and creamy.  Beat in eggs, combine well.
  2. Sift all dry ingredients together and add to sugar mixture, beating at low speed until blended.  Stir in almonds and crystallized ginger.
  3. Dough will be very sticky so you can refrigerate it for 15-20 minutes and/or flour your hands while you split the dough into two logs, about 1 inch high and 2 inches wide.  Place on a parchment-lined baking sheet.
  4. Bake for 30-35 minutes until golden brown on the edges and just slightly soft in the middle.  Cool 5 minutes on cookie sheet and remove to a wire rack.  Set aside until cool to the touch, about 30 minutes.
  5. Cut each log crosswise into half-inch slices with a serrated knife.  Place slices on the same parchment-lined baking sheet.  Bake 15-20 minutes until golden.  Cool completely on wire racks.

(A more healthful) chocolate chip cookie recipe

(a more healthful) chocolate chip cookie by Pamela Salzman

One of my students asked me the other day if I had a good chocolate chip cookie recipe and I instinctively said, “Sure, just check my website.”  To which she replied, “I did.  But all you have on there is your Oatmeal Chocolate Chip Cookie recipe.”  And then it hit me.  I have neither taught in a class nor posted my favorite chocolate chip cookie recipe.  Gasp!  Coincidentally, Mr. Picky had been asking if we could make homemade ice cream sandwiches, so I got to work lickety split!

beat butter and sugars until smooth, then add eggs, baking soda and vanilla

In my defense, there are good reasons I haven’t posted my chocolate chip cookie recipe.  First of all, I do use refined white sugar because it just makes the best cookie.  But it isn’t exactly clean and healthful and I want this site to be your destination for high quality recipes.  However, even with the white and brown sugars, I use whole grain flours and everything is organic so these will be waaaaaaay better for you than bakery cookies or packaged (really now?) ones.  It’s all about balance and moderation!

next add the flours, baking powder and salt

The other issue is that I keep changing my recipe when I learn something new to make them even better than the last time.  And this has happened often.  Many of you are so in the know about food trends that you might think my ah-ha chocolate chip moments are sooooo 2005, but I never said I was an early adopter.  Let me first make it clear what kind of chocolate chip cookie I love, because that’s what you’re getting here — my favorite.  If you love the thin and crispy kind, hmmmm, today’s not your day.  Cakey?  Yeah, not me.  Milk chocolate?  Don’t waste my time!  Friends, I like a cookie with some heft and substance, something that you can sink your teeth into.  But I also don’t want a greasy cookie which makes me feel like I’m sucking on butter.  Slightly crispy on the outside and chewy on the inside with chunks of semisweet or dark chocolate is the way I roll.  Sometimes I’m feeling fancy and I’ll add a pinch of flaky sea salt on on the tops and that is just heaven.

chop chocolate from a bar for nice chunky pieces

Something I learned to achieve my perfect cookie is to use cold butter instead of room temperature, which is a trick I learned from Mrs. Fields (not that I met her, but that’s how she makes her cookies.)  The combination of cold butter and  a low oven temperature help to keep the cookie from spreading out too thin and too fast.  I also started adding a little oat flour after I saw this Neiman Marcus cookie recipe which I found out later was not the official recipe but the oat flour stayed in mine.  The oat flour makes the cookie a little nuttier and dense.  Ina Garten taught me (via television, of course) that a chocolate bar cut into pieces is much more satisfying than chocolate chips, although I do use those often.  And every fancy restaurant in the last several years has added a pinch of flaky sea salt to the tops of their cookies — a smart and delicious move.

using an ice cream scooper gives you uniform, round cookies

add a pinch of flaky sea salt for a grown-up twist

I grated some of the chocolate into the batter
I grated some of the chocolate into the batter

It may have taken me a while to bring it to you, but I’m sure with certain special occasions coming up, like Father’s Day or end-of-the-year parties, it’s never too late to try a great chocolate chip cookie recipe.  Of course, if you have the latest and greatest twist on chocolate chip cookies, I’m always open to improvement!

freshly baked | Pamela Salzman

(a more healthful) chocolate chip cookie by Pamela Salzman

 

 
 
 
 
 
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Chocolate Chip Cookies
Author: 
Serves: makes 48 2¾-inch cookies (cut the recipe in half to make 24 or refrigerate the dough for up to a week)
 
Ingredients
  • 1 cup (2 sticks) cold unsalted butter or organic Earth Balance, cut into ½-inch pieces
  • ¾ cup cane sugar
  • 1 cup brown sugar or Muscovado sugar
  • 1 teaspoon baking soda
  • 2 large eggs
  • 1 ½ teaspoon pure vanilla extract
  • 2 cups whole wheat pastry flour or white whole wheat flour
  • 1 cup oat flour (you can take a cup of rolled oats and process them in the food processor to make your own oat flour)
  • 1 teaspoon aluminum-free baking powder
  • 1 teaspoon fine sea salt
  • 18 ounces semi-sweet or dark chocolate bars, chopped coarsely or use chocolate chips
  • 1 ½ cups chopped walnuts or pecans (optional)
  • flaky sea salt (optional)
Instructions
  1. Preheat oven to 300 degrees. Line 2 baking sheets with unbleached parchment paper or silicone mats.
  2. Place the butter and sugars in the bowl of stand mixer and blend on medium speed until the mixture is smooth.
  3. Add the baking soda, eggs and vanilla to the mixing bowl and mix until combined.
  4. In a medium bowl whisk together the flours, baking powder and sea salt. Add to the butter mixture and blend on low speed until just combined.
  5. Stir in the chocolate and nuts.
  6. Scoop the dough with a 1 ¾ -inch ice cream scooper onto the prepared baking sheets or use a tablespoon. Space them evenly apart. I was able to get 12 on each sheet.
  7. Bake 18-20 minutes or until just set. The cookies will be slightly soft in the center. If you like them crispier, bake them for up to 23 minutes. Allow to cool on the baking sheets 2 minutes before transferring them to a cooling rack. Repeat with the remaining dough.
Notes
Raw cookie dough can be frozen, but it’s a great idea to scoop the dough into balls first and freeze those so you can just pull out as many as you want to bake instead of having to defrost the whole batch of dough.  I have even baked cookies in the toaster oven!

 

 

 

Sweet potato casserole recipe

baked sweet potato casserole | pamela salzman

There are a few recipes I make on Thanksgiving that I call “one-hit wonders.”  That is to say I don’t make them on any of the other 364 days in the year.   I’m no fan of stuffing, for example, so I keep the masses happy by making it on the holiday and then we forget about it until next year.  My Maple-Glazed Sweet Potato Gratin was in the same category for no other reason than it just seemed a little decadent to serve on a day that isn’t considered the biggest meal of the year.

about to roast

roasted and peeled sweet potatoes

baked, covered for 40 minutes

Just for fun, I recently tried a new sweet potato recipe which my kids absolutely flipped for.  Not only has this Sweet Potato Casserole bumped the former gratin out of the coveted spot, but my kids have begged me to make it multiple times since then.  My girls have even eaten it for breakfast and as an after-school snack.  I am crazy for sweet potatoes any which way and I am perfectly content with a nice big juicy one plain and simple.  So when recipes start adding cups of brown sugar with marshmallows or oatmeal cookie dough on top, I can’t take them seriously.  We’re going to try and keep things classy over here, ok?

simple, no-sugar, organic corn flakes

topping

bake covered for 40 minutes, then add the topping

But there was something intriguing about this recipe from Food & Wine that I had to try.   Despite the pureed sweet potato base mixed with eggs, milk, butter and an obscene amount of sugar, I saw potential.  The topping is what really had me since I just love a contrast in textures.  I could already taste the silky puree with the light and crispy cinnamon-nutmeg flakes and nuts.  Even after I cleaned up this recipe by cutting the sugar by almost two-thirds, the casserole was still absolutely divine and a perfect complement to your Thanksgiving buffet.  It’s also super easy to  make if you have a food processor and can be done in advance (Thanksgiving magic words!)  By the way, I have also made this recipe dairy-free with success by using coconut oil instead of butter and unsweetened hemp milk instead of regular.  Since it’s already gluten-free, everyone’s happy!

bite of casserole out of the oven

What?  Did you just call me “trashy” behind my back for using cereal in a Thanksgiving recipe?  Guilty.  Maybe I deserve it.  You know what I say?  Worth it!

Ah, Thanksgiving!

5.0 from 2 reviews
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Sweet Potato Casserole
Author: 
Serves: 8-10 (on a normal day, but probably serves more like 14 on Thanksgiving if you have a lot of other side dishes)
 
Ingredients
  • 5 ½ pounds sweet potatoes, such as garnet or jewel, scrubbed (these are often labeled "yams" at the market)
  • 1 ½ sticks unsalted butter or ¾ cup unrefined coconut oil, melted, divided
  • 1 ½ teaspoons sea salt + a pinch
  • 1 ½ teaspoons ground nutmeg, divided
  • 1 Tablespoon pure maple syrup
  • 1 cup whole milk or plain, unsweetened hemp milk
  • 3 large eggs, beaten
  • 1 cup pecan halves or pieces, about 4 ounces
  • 1 cup cornflakes, crushed
  • ½ teaspoon ground cinnamon
  • ½ cup maple sugar or brown sugar
Instructions
  1. Preheat oven to 400 degrees. Place the sweet potatoes on a parchment-lined baking sheet and bake in the oven until tender, about an hour, but could be more depending on size. Or you can also boil peeled, cubed sweet potatoes in water for 15 minutes or until tender and drain, but I think roasting the sweet potatoes makes then sweeter.
  2. Lower the oven temperature to 350 degrees. Butter a 13 x 9 inch baking dish.
  3. When the sweet potatoes are cool enough to handle, peel and discard the skin and place potatoes in a food processor. Puree until smooth. Do this in batches if necessary.
  4. Transfer the puree to a large bowl. Add half the butter (6 Tbs.), salt, 1 teaspoon nutmeg, maple syrup, and milk. Stir to combine and then stir in the eggs. Pour the mixture into the prepared baking dish and smooth the top with a spatula. Recipe can be made up to this point one day in advance and kept covered in the refrigerator. Cover with foil and bake 40 minutes.
  5. Spread the pecans on a baking sheet and bake for 5 minutes, until lightly toasted. Transfer the pecans to a cutting board and coarsely chop. In a bowl, toss the pecans with the cornflakes, cinnamon and remaining 6 tablespoons of melted butter, ½ teaspoon nutmeg, maple or brown sugar and a pinch of salt.
  6. Remove foil from casserole. Distribute small clumps of topping all over sweet potatoes. Bake, uncovered, for 40 minutes longer, until topping is golden and sizzling. Let casserole stand for 20 minutes before serving. ( I have also baked it covered for 30 minutes, uncovered for 30 and it still turned out great!)
Notes
You can bake this up to 4 hours in advance and serve it warm or at room temperature.