Gingerbread Biscotti
A spiced gingerbread biscotti made with molasses and a heavy hand of ginger, cinnamon and cloves, twice-baked until crisp and dipped in melted white chocolate. Good with coffee or tea and keeps well in a tin.
Ingredients
- ½ cup butter, room temperature
- 1 cup white sugar
- 3 egg
- ¼ cup molasses
- 2¼ cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon ground ginger
- ¾ tablespoon ground cinnamon
- ½ tablespoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 cup white chocolate chips
- 1 tablespoon coconut oil, or vegetable oil
Method
- Preheat oven to 375° - grease cookie sheet.
- Mix together - butter, sugar, eggs, molasses.
- In separate bowl combine flours, baking powder, ginger, cinnamon, cloves, & nutmeg.
- Mix in egg - to form stiff mixture.
- Divide dough in half & shape each into roll length of cookie sheet - place rolls on cookie sheet - flatten to 1/2".
- Bake for 25 mins - remove, cool.
- When cool - cut into 1/2" thick diagonal slices - bake for 5-7 mins on each side - remove, let cool.
- Melt white chocolate. Dip.