Gingerbread Hazelnut Biscotti |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 30 |
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My biscotti won a blue ribbon at our county fair. It even changed my best friend's mind about biscotti, which she thought was nothing more than stale bread. They have a great gingerbread flavor and are crunchy on the outside and chewy in the center. Ingredients:
1-3/4 cups king arthur unbleached 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 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. In a large bowl, mix 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 the eggs, molasses, oil and vanilla; gradually beat into flour mixture. Stir in hazelnuts and raisins. (Dough will be thick.)
2. Divide dough in half. Using lightly floured hands, shape each into a 12-in. x 2- in. rectangle on parchment paper-lined baking sheets. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool on pans on wire racks about 10 minutes or until firm.
3. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Return to baking sheets, cut side down.
4. Bake for 5-6 minutes on each side or until firm. Remove from pans to wire racks to cool completely.
5. In a microwave, melt chips and shortening; stir until smooth. Drizzle over biscotti; let stand until set. Store between pieces of waxed paper in airtight containers. Yield: 2-1/2 dozen.
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