Hodgson Mill mixes are great because they’re filled with the same ingredients you would otherwise have to measure and mix – real time savers. So, for the sake of convenience and whole grain goodness, this recipe includes Hodgson Mill Whole Wheat Gingerbread Mix as well as some dried cranberries and pecans for a little sweetness and extra crunch.
- 6 Tbsp butter, unsalted, room temperature
- 1/3 cup sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1 Tbsp orange zest, grated
- 1 box Hodgson Mill Whole Wheat Gingerbread Mix
- 1/2 tsp ground cinnamon
- 1 1/2 tsp baking powder
- 1 cup dried cranberries, sweetened
- 1 cup pecans, coarsely chopped
- 8 oz white chocolate chips, or vanilla flavored chips
Cream butter and sugar in a large mixing bowl until light and fluffy. Add the eggs, vanilla and orange zest; mix until well combined. Mix in the gingerbread mix, cinnamon and baking powder until just combined, being careful not to over mix. Stir in the cranberries and pecans. Turn the dough out onto a lined baking sheet, dividing into two equal portions about five inches apart. Pat each portion of dough into a 9×3 inch rectangle using your fingers – moistening them with water if the dough becomes too sticky. Bake in a 325˚F oven for 24 minutes or almost firm to the touch. Cool the baked rectangles on the baking sheet for 10-15 minutes. Leave the oven turned on. Slide the rectangles off the baking sheet onto a cutting board and cut along the short side of the rectangle into generous ½ to 1 inch wide slices. Transfer slices,cut side up,to a lined baking sheet. You may need to use a second baking sheet if the first one is still hot. Bake the biscotti slices in a 325˚F oven for 11 minutes. Take the baking sheet out of the oven and turn over each slice. Bake again for 11 more minutes or until firm. Remove from the oven and cool the biscotti on the baking sheet for 10 minutes and then transfer to a wire rack to finish cooling. Melt the white chocolate or vanilla chips in a narrow, deep glass bowl or glass measuring cup in the microwave until creamy and smooth – about three minutes – stirring at one-minute intervals. Dip each biscotto into the melted chocolate, using a spoon or spatula to help cover one end of the cookie. If desired, sprinkle with Christmas sprinkles while the chocolate is still wet. Place the dipped biscotti on a piece of waxed paper until the coating has hardened. Store in an airtight container for up to 4 days.
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