As promised, the recipe for the Gingerbread Biscotti that was part of our Thanksgiving dessert collection.
Our oldest son's girlfriend made a beautiful batch of this biscotti. The gingerbread flavour is just right, the texture is perfect, and the white chocolate puts these over the top.
They are not overly sweet, and there's just enough heat from the ginger. They really were amazing!
Makes 4 dozen
1/3 cup butter, room temperature
1 cup white sugar
1/4 cup molasses
2 1/4 cups all-purpose flour
1 cup whole wheat flour
1 tbsp baking powder
1 1/2 tbsp ground ginger
3/4 tbsp ground cinnamon
1/2 tbsp ground cloves
1/4 tsp ground nutmeg
1 cup white chocolate chips
1 tbsp coconut oil or vegetable shortening
Preheat the oven to 375° F (190° C). Grease a cookie sheet.
In a large bowl, mix together butter, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough.
Divide dough in half, and shape each half into a roll the length of a cookie sheet. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.
Remove from oven, and set aside to cool.
Prepare white chocolate for dipping by melting together chips and oil over low heat until smooth. Here’s a step by step tutorial for melting chocolate.