Gingerbread Biscotti With White Chocolate Drizzle

This Homemade Gingerbread Biscotti Recipe makes a crispy and spicy Winter/Christmas Holiday delight. This spiced up biscotti is the perfect crunchy cookie for enjoying with your favorite steaming cup of coffee, or herbal tea, or hot chocolate or anything else which you like.

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Makes: 24

Ingredients:

Vegetable Oil - 4 Tablespoons
Brown Sugar - 1/2 Cup
Eggs - 2
Dark Syrup/molasses - 3 Tablespoons
All-Purpose Flour Or Whole Wheat Flour - 1 1/2 Cup
Ground Ginger - 2-1/4 Teaspoons
Baking Powder - 1-1/2 Teaspoons
Ground Cinnamon - 1 Teaspoon
Ground Pepper - 1/2 Teaspoon
Vanilla Extract - 1/2 Teaspoon
Sliced Almonds - 1/8 Cup
Ground Cloves - 3/4 Teaspoon
White Chocolate, Melted - 100g

Instructions:

1. Heat oven to 350°F/175C.

2. Line/grease a baking tray and set aside.

3. In a large combine whisk oil, sugar, eggs, and molasses.

4. Beat at medium speed, until well mixed.

5. Add ginger, clove, cinnamon, pepper, baking powder, vanilla extract, baking soda, and flour. Mix with a spatula to form a stiff dough.

6. Add almonds and mix well.

7. Divide dough in half. Place on a lined/greased cookie sheet.

8. Using floured hands, shape each portion into a flat log which is 12-inch high and 8-inch wide. Thickness should be 1/2 inch.

9. Bake 22-25 minutes or until lightly browned and tops are slightly cracked.

10. Remove from oven, and set aside to cool.

11. When cool enough to touch, cut into 1/2 inch thick diagonal slices.

12. Place sliced biscotti on cookie sheet, and bake an additional 7 minutes on each side, or until toasted and crispy. Cool completely.

13. Drizzle with melted white chocolate.

14. Let them set at room temperature until chocolate drizzle hardens.


Soundtrack: "Paper Planes - Durden ft. Airtone by DURDEN

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