Gingerbread Biscotti
Serving Size / Yield
Ingredients
- 1 stick butter, softened
- 1/2 C. brown sugar
- 1/2 C. granulated sugar
- 3 eggs
- 1/4 C. molasses
- 3 C. flour
- 1 Tbs. baking powder
- 1-1/2 Tbs. ground ginger
- 1 Tbs. cinnamon
- 1 tsp.cloves
- 1/4 tsp. nutmeg
- 1 cup C. Spray® Craisins® Dried Cranberries
- White Chocolate Glaze:
- 1 C. white chocolate chips
- 1 Tbs. vegetable oil
Directions
Biscotti:
Preheat oven to 350 degrees. Lightly grease a cookie sheet or line with parchment paper. Combine butter and sugars in a mixing bowl, mixing on medium speed until light and fluffy. Add eggs and molasses, mixing well.
Combine dry ingredients and Craisins® in a separate mixing bowl. Add to butter mixture, mixing until thoroughly combined. Place half the dough on a cookie sheet and shape into a log 4 inches wide. Repeat with remaining dough.
Bake for about 25 minutes or until dough looks cooked through; remove from oven and let cool. Cut logs into 1-inch thick slices. Place cut side down on cookie sheet and bake an additional 5-7 minutes on each side. Cool completely. Glaze if desired.
Glaze:
Combine both ingredients in a pie plate. Microwave on HIGH for 2 minutes or until melted, stopping every 30 seconds to stir. Dip the bottom of each biscotti into the glaze. Place on platter or cookie sheet to harden.
Makes 28 biscotti.
Recipe courtesy of Ocean Spray.
