This biscotti really does taste like gingerbread, just in a crisp form that begs to be dunked in hot coffee or tea! Make these for yourself or as a holiday gift.
Course: Breakfast, Snack
Keyword: biscotti, cookies, gingerbread
Author: Beth Cato
2 1/4cupsall-purpose flour
1cupwhite whole wheat flour or whole wheat flour
1 1/2Tablespoonsground ginger
2 1/4teaspoonground cinnamon
3/4cupwhite chocolate chips
Preheat oven at 375-degrees. Line a large baking sheet with parchment paper.
In a large bowl, stir together oil, sugar, eggs, and molasses. In a separate bowl, sift together the two flours, baking powder, ginger, cinnamon, cloves, nutmeg, and salt. Gradually stir the dry ingredients into the wet until it is the same consistent brown.
Divide the dough in half on the prepared baking sheet. Form each into a log about 4 inches wide and 10 inches long; make sure there is space between the two logs, as they'll grow in the oven.
Bake for 20 minutes, until tops are set when tapped. Remove the baking sheet from oven, but leave the oven on.
Let the biscotti cool for 10 minutes. Use a large knife, such as a bread knife, to diagonally slice the logs 1/2-inch apart. Use a straight-down motion to cut; don't saw.
Arrange the biscotti spaced out on the baking sheet. Stand them up if possible, or lay them on their sides. Bake for another 15 minutes, flipping them over halfway if necessary, to equally crisp both sides.
Cool completely on the baking sheet.
Zap white chocolate chips with shortening in microwave for 20 seconds, stir, then continue to repeat until it stirs smooth; keep a close eye on it, as the chocolate can burn fast! Use a fork to drizzle white chocolate over biscotti, or dip an end of each biscotti into chocolate.
Store in an airtight container at room temperature as long as a few weeks. Can also be frozen.