Gingerbread Hazelnut Biscotti

17 ingredients
7 steps

Ingredients

  • 1-3/4 cups all-purpose flour
  • 3/4 cup packed dark brown sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground cloves
  • 1 cup old-fashioned oats, divided
  • 2 large eggs
  • 1/4 cup molasses
  • 2 tablespoons canola oil
  • 1/2 teaspoon vanilla extract
  • 3/4 cup coarsely chopped hazelnuts, toasted
  • 3/4 cup raisins
  • 1/4 cup white baking chips
  • 1/2 teaspoon shortening

Directions

  1. 1
    Preheat oven to 350°. In a large bowl, whisk the first eight ingredients. Place 1/2 cup oats in a small food processor; cover and process until ground. Stir remaining oats and ground oats into flour mixture. In a small bowl, whisk eggs, molasses, oil and vanilla; gradually beat into flour mixture. Stir in hazelnuts and raisins (dough will be thick).
  2. 2
    Divide dough in half. Using lightly floured hands, shape each into a 12x2-in. rectangle on parchment paper-lined
  3. 3
    . Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool on pans on wire racks 8-10 minutes or until firm.
  4. 4
    Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Return to
  5. 5
    , cut side down.
  6. 6
    Bake 5-6 minutes on each side or until firm. Remove from pans to wire racks to cool completely.
  7. 7
    In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over biscotti; let stand until set. Store between pieces of waxed paper in airtight containers.

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