Gingerbread Biscotti With White Chocolate Drizzle | Video

• Vegetarian

• Produce

  • 2 1/4 tsp Ginger, ground

• Refrigerated

  • 2 Eggs

• Condiments

  • 3 tbsp Syrup/molasses, Dark

• Baking & Spices

  • 1 1/2 cup All purpose flour or whole wheat flour
  • 1 1/2 tsp Baking powder
  • 1/2 cup Brown sugar
  • 1 tsp Cinnamon, ground
  • 3/4 tsp Cloves, ground
  • 1/2 tsp Pepper, ground
  • 1/2 tsp Vanilla extract
  • 100 Melted g White chocolate

• Oils & Vinegars

  • 4 tbsp Vegetable oil

• Nuts & Seeds

  • 1/8 cup Almonds

Found on mygingergarlickitchen.com

Description

Ingredients

• Vegetable Oil - 4 Tablespoons
• Brown Sugar - ½ Cup
• Eggs - 2
• Dark Syrup/molasses - 3 Tablespoons
• All-Purpose Flour Or Whole Wheat Flour - 1½ Cup
• Ground Ginger - 2-1/4 Teaspoons
• Baking Powder - 1-1/2 Teaspoons
• Ground Cinnamon - 1 Teaspoon
• Ground Pepper - ½ Teaspoon
• Vanilla Extract - ½ Teaspoon
• Sliced Almonds - ⅛ Cup
• Ground Cloves - ¾ Teaspoon
• White Chocolate, Melted - 100g

Directions

• Heat oven to 350°F/175C.
• Line/grease a baking tray and set aside.
• In a large combine whisk oil, sugar, eggs, and molasses.
• Beat at medium speed, until well mixed.
• Add ginger, clove, cinnamon, pepper, baking powder, vanilla extract, baking soda, and flour.
• Mix with a spatula to form a stiff dough.
• Add almonds and mix well.
• Divide dough in half. Place on a lined/greased cookie sheet.
• Using floured hands, shape each portion into a flat log which is 12-inch high and 8-inch wide. Thickness should be ½ inch.
• Bake 22-25 minutes or until lightly browned and tops are slightly cracked.
• Remove from oven, and set aside to cool.
• When cool enough to touch, cut into ½ inch thick diagonal slices.
• Place sliced biscotti on cookie sheet, and bake an additional 7 minutes on each side, or until toasted and crispy. Cool completely.
• Drizzle with melted white chocolate.
• Let them set at room temperature until chocolate drizzle hardens.