Longing

"Is it legal in Utah to say you like anything from Starbucks?" was the query posed by His Hotness (in jest, of course) in our very first email conversation. He was referring to the spot on my profile where I proclaimed that Starbucks Gingerbread Macadamia Nut Biscotti is essentially the best stuff on Earth. Or was, since they decided to ignore the fact that I'd purchase mass quantities as soon as it was available and discontinued it. My Starbucks spending dramatically decreased once they ousted my favorite splurge. I was am still crushed.

Which settles it.

I'm making my own.

Finally.

This recipe is not exact, but it's pretty darn close. I went slightly light on the molasses (my jar was empty) and easy on the ginger since I don't really like gingerbread. Oh, the irony. One batch made 16 large biscotti. Since they'll keep for a good long while (in an airtight container) I am set to endure a long, chilly hot chocolate season.

Gingerbread Macadamia Nut Biscotti

(modified from here)

2 tbsp. butter
2 tbsp. vegetable oil
3/4 cup granulated sugar
2 eggs
1/3 cup molasses
1 tsp. vanilla extract
2 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground ginger
2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
3/4 - 1 cup macadamia nuts - whole
4 oz. white chocolate (optional)

Preheat oven to 350. Beat together butter, sugar, and oil beating together in large mixing bow. Add eggs, vanilla, and molasses beating until smooth.

Combine dry ingredients in a separate bowl and whisk to combine. Add dry ingredients to the wet ingredients beating until incorporated and smooth. Add nuts.

Divide dough in half and place a couple inches apart on a greased cookie sheet. Using dampened hands, form each mound of dough into a rectangle approximately 5 inches wide.

Bake 30 minutes, then remove from the oven. Reduce the oven temperature to 300. After the biscotti has cooled for 10 minutes, cut each rectangle into 3/4 inch slices. Lay the slices on the cookie sheet sideways and bake for 10 minutes. Flip the biscotti over and bake for an additional 10 minutes. Remove from oven (really, why do we ever say this??? It seems evident) and allow to cool on wire rack.

Melt white chocolate in a double boiler. Using a small spreader or pastry brush, spread white chocolate lightly on the bottom of each biscotti. Place on wax paper or parchment to set. Set the biscotti fairly close to one another but not touching. When all the cookie bottoms have been coated, drizzle remaining white chocolate over the tops.

Make yourself a cup of cocoa (I recommend Steven's Gourmet Dark Chocolate with a teaspoon each of Starbucks Vanilla and Hazelnut syrups) and dip away. Not quite the original, but seriously fantastic nonetheless.