Gingerbread Biscotti

Name: Gingerbread Biscotti
Ingredients: 3/4 cups Brown Sugar; 1/4 cups Butter; 2 whole Eggs; 1/4 cups Molasses; 1 cup Slivered Almonds; 2-1/2 cups Flour; 1/2 teaspoons Baking Soda; 1/2 teaspoons Baking Powder; 1 teaspoon Salt; 1 Tablespoon Ground Ginger; 1/2 teaspoons Ground Cinnamon; 1/2 teaspoons Ground Cloves; 1 teaspoon Ground Nutmeg; FOR THE TOPPING:; 1 cup White Chocolate Chips; 1 teaspoon Vegetable Oil

16 ingredients

7 steps

Ingredients

3/4 cups Brown Sugar
1/4 cups Butter
2 whole Eggs
1/4 cups Molasses
1 cup Slivered Almonds
2-1/2 cups Flour
1/2 teaspoons Baking Soda
1/2 teaspoons Baking Powder
1 teaspoon Salt
1 Tablespoon Ground Ginger
1/2 teaspoons Ground Cinnamon
1/2 teaspoons Ground Cloves
1 teaspoon Ground Nutmeg
FOR THE TOPPING:
1 cup White Chocolate Chips
1 teaspoon Vegetable Oil

Directions

1

Preheat the oven to 325°F.
2

Start by creaming the brown sugar and butter together until fluffy. Add the eggs to the batter, one at a time. Next, add the molasses and almonds. Blend together.
3

Sift the dry ingredients into the batter. Using a low speed on your mixer, blend the flour and batter together. The mixture will be sticky.
4

Turn the mixture out onto a parchment paper lined baking tray. Lightly flour your hands and press the mixture into a loaf about 1/4 inch thick. Bake for 30 minutes.
5

Remove the biscotti from the oven and turn the temperature of the oven to 300°F. Across the width, cut the loaf into slices. Turn each slice onto its side. Return to the oven for another 20 minutes.
6

Remove from the oven and allow to cool on a cooling rack.
7

For the topping, place the white chocolate chips and oil into a microwave-safe bowl. Cook in 30-second increments until the chocolate has melted. Spread the flat side (bottom) of each biscotti thickly with the chocolate and allow to harden on the cooling rack.