Monday, December 15, 2014

Gingerbread Biscotti

If you want your house to smell heavenly and have an equally delicious treat with your coffee, then you won't want to miss making these Gingerbread Biscotti!  Even the kiddos like them because they taste like cookies!

Gingerbread Biscotti

adapted from MOPS blog


1/3 c butter, melted
1 c white sugar
3 eggs
1/4 c molasses
1 Tbs baking powder
1 1/2 Tbs ground ginger
3/4 Tbs ground cinnamon
1/2 Tbs ground cloves
1/4 tsp ground nutmeg
1 c white chocolate chips, for drizzling

Preheat your oven to 375 degrees.  Grease a cookie sheet.  

In the bowl of your mixer, cream together the butter, sugar, eggs and molasses.  In another bowl, combine the flour, baking powder and spices; mix into egg mixture to form a stiff dough.

Divide dough in half and shape each half into a rectangle, place on the cookie sheet and pat down to flatten to about a 1/2 inch thick.

Bake for about 25 minutes.  Remove from oven and let cool, once cool enough to touch, cut into inch thick diagonal slices.  Place the slices on the same cookie sheet and bake on each side for an additional 5 to 7 minutes, or until toasted and crispy.  

Once the biscotti is completely cooled, melt the white chocolate chips in a double broiler and drizzle the chocolate over the biscotti and let set completely.


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