Ingrédients pour Gingerbread Biscotti
- All Purpose Flour
- 1/3 cup granulated sugar + 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup molasses
- 2 large eggs + 1 large egg yolk
- Egg Yolk
- 1 large egg white
- White Chocolate Baking Bar
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Comment préparer Gingerbread Biscotti
- Preheat oven to 350°F (175°C).
- Lightly spoon flour into measuring cup, leveling off with a straight edge.
- In a large bowl, whisk together 3 cups all-purpose flour, 1/3 cup granulated sugar, 2 teaspoons baking powder, and 1 teaspoon pumpkin pie spice.
- Add 1 cup (2 sticks) unsalted butter, softened, 1/2 cup molasses, 2 large eggs, and 1 large egg yolk to the dry ingredients.
- Beat with an electric mixer until well blended and a dough forms.
- Divide the dough in half.
- Shape each half into a 10-inch roll.
- Place the rolls onto a large ungreased baking sheet.
- Flatten each roll into a 10x3-inch rectangle.
- Brush the rectangles with 1 large egg white, lightly beaten.
- Sprinkle each rectangle evenly with 1 tablespoon granulated sugar.
- Bake for 20 minutes, or until lightly browned.
- Cool on baking sheets for 15 minutes.
- Using a serrated knife, cut each rectangle crosswise into 1/2-inch thick slices.
- Place the slices, cut-side down, back onto the baking sheet.
- Return to the oven and bake for 10 minutes.
- Flip the cookies.
- Bake for an additional 5-10 minutes, or until crisp and deep golden brown.
- Immediately remove from baking sheets and place on wire racks to cool completely (about 15 minutes).
- While cookies cool, melt 6 ounces of white chocolate and 4 ounces of dark chocolate in separate small saucepans over low heat, stirring constantly until smooth.
- Drizzle melted chocolate over cooled biscotti.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
23g
Fat
13g
Carbs
5g
