Gingerbread Biscotti are the cutest little coffee cookies you ever did see. Topped with a sweet orange glaze, they’re impossible to resist!
So is there anything cuter than tiny food?
In the kitchen the answer is NO. No there is not. It’s why we all love appetizers so much. Tiny little BBQ meatballs that fit on toothpicks. Itsy bitsy fruit tacos. And aren’t chicken wings just a bite-size version of chicken?
Anyways. I decided that the small food movement needed to be a part of all my Christmas cookies, but most especially the ones I dip into my coffee. So I made you tiny little Gingerbread Biscotti.
This all started when I made regular gingerbread biscotti — big hulking pieces that give me a delicious excuse to eat cookies for breakfast.
Pssshhh. Everyone knows that biscotti is the original breakfast cookie. It’s like breakfast cookie OG.
Gahhh I need to stop talking.
Back to the point. I made regular biscotti. And dipped it into my coffee. And got a little bit overzealous with the dunking. And then a big chunk broke off in my coffee.
I tried to fish it out with my fingers, but the coffee was HOT!! If I could sue myself for $1 million hot coffee dollars I would have because my biscotti did not come with a warning.
Then the big ‘ol hunk of gingerbread coffee-soaked twice-baked cookie started to disintegrate in my coffee. It was like gingerbread pulp.
And anyone that knows me know that I hate pulp.
So my fingers were burned and my coffee was ruined AND I lost half a cookie. I gave up on that day and went back to bed (not really but I probably should have).
The good news is that I made these gingerbread biscotti TINY! Aren’t they cute? Little bitty two-bite gingerbread biscotti, with an orange glaze that will rock your cookie world. I made it with powdered sugar, orange juice (no pulp!!!) and fresh orange zest. It works perfectly with the ground ginger, molasses, and cloves. Also your house will smell like a big fat happy holiday.