The biscotti/cantuccini obsession continues, and early this week I made yet another batch. Because it seemed like an interesting departure from the usual almond flavor, I chose “gingerbread biscotti” from Allrecipes.com. Along with making the house smell good, the biscotti were satisfying on so many levels that I’ll probably test a few different recipes to find the perfect “ginger flavored biscotti.
These were good, but not perfect. First off, I missed the nuts. Also, I wasn’t crazy about the oil. It made the biscotti easier to eat, but I sort of missed the initial suspense of “Will I break a tooth, or won’t I?” that comes with the first bite of the harder no-fat variety. Or something like that. I used to love biscotti made with oil or butter, but I’ve grown fond of the hard type.
So this recipe was good, but I do recommend adding some salt. I added a little over ¼ teaspoon plus a ¼ teaspoon of cayenne just because it enhances the spiciness.