Gingerbread biscotti with chocolate and sea salt

• Vegetarian

• Produce

  • 1/2 tsp Ginger, ground

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 3 1/4 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1 cup Brown sugar
  • 1/2 tsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 3/4 cup Cocoa powder, unsweetened
  • 1/2 tsp Nutmeg, ground
  • 1 Sea salt
  • 1/4 cup White sugar

• Oils & Vinegars

  • 1/2 cup Canola oil

• Dairy

  • 1/2 cup Butter

Found on savorytooth.com

Description

Directions

• Prepare 2 greased baking sheets.
• Combine and mix brown sugar, canola oil, and eggs in a bowl until well-mixed. Combine and mix the flour, baking powder, and gingerbread spices in a separate bowl until well-mixed.
• Combine and mix the contents of the two bowls. Form a dough. Divide the dough into two pieces. Place a piece on each baking sheet, and flatten them out into rectangles, about 4 inches wide and 1/2 inch thick.
• Bake at 375 F until golden brown, about 15-20 minutes. Without cooling, slice them into 1/2 inch slices and flip them on their sides. Return them to the oven to bake until lightly toasted, about 5 minutes. Then repeat for the other side of each biscotti. When done, let them cool while you prepare the chocolate coating.
• Optional: Melt the butter and sugar together in a bowl in the microwave. Stir in the cocoa powder until smooth. Spread onto one end of each biscotti and then sprinkle with sea salt to taste.

Nutrition