Gingerbread Biscotti
Warm up to fall-like temperatures with these tasty biscotti.
  1. Preheat the oven to 375 degrees F. Grease a cookie sheet.
  2. In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flour, baking powder, ginger, cinnamon, cloves, and nutmeg. Slowly add dry ingredients into egg mixture, adding a little at a time, until everything is incorporated. Don’t overmix. Dough will be thick.
  3. Divide dough in half, and shape each half into a roll on greased cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
  4. Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool slightly.
  5. When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on its side on the cookie sheet, and bake an additional 5-7 minutes per side, or until toasted and crispy.
  6. Melt white chocolate chips in double boiler over stove top (or use microwave). Add coconut oil and stir until melted. Dip flat bottoms of biscotti in chocolate and drizzle on top. Set on waxed paper until cool and chocolate is firm.
Recipe Notes

Adapted from