It is day 10 of my recipe baking marathon and today I’m sharing with you my favorite Gingerbread cookie recipe. Over the years, my mom and I tried a lot of gingerbread cookie recipes and they all tasted good but the cookies would get very hard and crispy within a few days of making them, even with apple slices put in the cookie jars. But it won’t happen with this recipe, your gingerbread cookies will stay soft for up to 4 weeks! And your house will smell like Christmas :)
What better way to enjoy a nice cup of hot chocolate than with a crumbly, nutty biscotti. Although pistachio biscotti are not really a Christmas cookie, I always seem to make them before Christmas.
Today’s recipe are chocolate biscotti. Instead of classic pistachio biscotti I wanted to give it a more Christmassy vibe and used arancini and almonds. These cookies are also softer in the center than the classic Cantuccini, as they are only baked once. I know that biscotti are supposed to be baked twice but I prefer mine soft with a deep chocolate flavor.
What better way to officially start the Christmas season than with a spicy yet sweet mini cake donut recipe. For my first recipe in my ‘recipe advent calendar’ I chose to bake mini gingerbread cake donuts with a brown sugar glaze to kick off the holiday season. The glaze adds a nice caramel flavor, complementing the gingerbread spices.
Find the new and improved recipe here.