Gingerbread Biscotti
A crisp twice baked cookie filled with gingerbread spices such as ginger, cinnamon, nutmeg and clove as well as molasses.
Ingredients
- 2 ½ cups flour
- 1 ½ teaspoon baking powder
- 1 tablespoon ginger
- 2 teaspoon cinnamon
- ¾ teaspoon nutmeg
- ¾ teaspoon clove
- ¼ teaspoon salt
- 2 eggs
- ⅔ cup sugar
- ½ cup molasses
- ½ cup salted butter (softened)
white chocolate
- 1 ½ cups white chocolate
- 2 tablespoon vegtable shortening
Instructions
Biscotti
- In the bowl of a stand mixer beat your butter until soft and airy. Add your sugar and beat until combined. Add your eggs and molasses and beat on high until combined and pale in color.
- In a small bowl combine your flour, baking powder, ginger, cinnamon, nutmeg, clove, and salt. Add your dry ingredients to your wet ingredients and whisk until combined.
- Line a large cookie sheet with parchment paper.
- divide your dough in half and form each ball of dough into a log. Each log should measure 10 inch long, 3 inches wide, and ½- ¾ inch thick. make sure there is at least 2 inches of space between each log (or use two separate cookie sheets).
- Bake your logs at 350 degrees for 25 minutes.
- Take cookies out and use a knife to slice your biscotti, each 1 inch thick. You should get 10 cookies out of each log (20 cookies total). Lay each cookie on their side and place back in the oven. Bake for 8 minutes. Take cookies out and flip each cookie to the opposite side. Bake again for 8 minutes. Take cookies out and let cool.
White Chocolate
- In a microwave safe bowl add your white chocolate and shortening and microwave for 30 sec. take out lightly mix and microwave again for 30 sec. Using a whisk, whisk your chocolate vigorously until smooth and melted.
- Pour mixture into a tall glass and then dip each biscotti into your chocolate. place each cookie back on your parchment paper and let rest until the chocolate solidifies.
- Serve and enjoy!
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